Restaurant Kitchen Fire Suppression & Ventilation System Health & Safety Inspection Checklist
Restaurant Name
· · ·
Restaurant Address
· · ·
Inspector Name
· · ·
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The Restaurant Kitchen Fire Suppression & Ventilation System Health & Safety Inspection Checklist is a comprehensive form designed for certified fire safety inspectors and health department officials. It guides inspectors through every critical component of a commercial kitchen's fire suppression system, including wet chemical systems, nozzles, fusible links, manual pull stations, and gas shut-off valves.
This template is ideal for restaurant owners, fire marshals, and safety compliance officers who need to systematically verify that all fire suppression equipment is properly installed, maintained, and up to date. It captures inspector credentials, certification numbers, inspection dates, and detailed deficiency notes, ensuring a thorough and legally defensible record of each inspection visit.
By using this digital checklist, restaurants can streamline their compliance process, reduce paperwork, and maintain a reliable audit trail. The form helps prevent kitchen fires, ensures Class K extinguishers are in place, and confirms that suppression systems are professionally serviced every six months as required by fire safety codes.
4Pages
32Questions
~11minTo complete
FreeNo credit card needed
Field types
Single Choice ×14
Long Text ×3
Short Text ×2
Date ×2
Dropdown ×2
Signature ×2
Address
Full Name
Email
Phone
Time Picker
File Upload
termsandconditions
Questions in this template
Free template
The exact questions included — customize any of them to fit your needs.
6
Inspector Certification / License Number
*Short Text
7
Inspection Date
*Date
8
Inspection Start Time
*Time Picker
9
Inspection Type
*Dropdown
Page 2Fire Suppression System Inspection8 questions
Fire Suppression System Checks
Inspect all fire suppression components including the wet chemical system, nozzles, piping, fusible links, and manual pull stations. Document any deficiencies found.
1
Wet Chemical Fire Suppression System Installed and Current on Service Tag?
*Single Choice
2
All Nozzles Properly Positioned Over Cooking Equipment and Unobstructed?
*Single Choice
3
Fusible Links Clean, Intact, and Properly Connected?
*Single Choice
4
Manual Pull Station Accessible and Clearly Labeled?
*Single Choice
5
Gas Shut-Off Valve Linked to Suppression System Activation?
*Single Choice
6
Fire Extinguishers (Class K) Present, Charged, and Within Inspection Date?
*Single Choice
7
Suppression System Last Professionally Serviced Within 6 Months?
*Single Choice
8
Fire Suppression System Deficiencies / Notes
Long Text
Page 3Ventilation & Exhaust Hood System Inspection8 questions
Ventilation & Exhaust Hood System Checks
Evaluate the condition and compliance of the kitchen exhaust hood, ductwork, fans, filters, and makeup air systems.
1
Exhaust Hood Covers All Cooking Equipment as Required?
*Single Choice
2
Grease Filters Clean, Properly Seated, and Undamaged?
*Single Choice
3
Ductwork Free of Excessive Grease Buildup?
*Single Choice
4
Exhaust Fan(s) Operating Correctly with Adequate Airflow?
*Single Choice
5
Makeup Air System Functioning and Balanced?
*Single Choice
6
Hood Cleaning Certification Current and Posted?
*Single Choice
7
Access Panels on Ductwork Present and Secured?
*Single Choice
8
Ventilation System Deficiencies / Notes
Long Text
Page 4Overall Assessment & Sign-Off7 questions
Inspection Summary & Corrective Actions
1
Overall Inspection Result
*Dropdown
2
Summary of Findings and Required Corrective Actions
*Long Text
3
Corrective Action Deadline (if applicable)
Date
4
Upload Supporting Photos or Documentation
File Upload
5
I certify that this inspection was conducted thoroughly and all findings documented are accurate to the best of my professional knowledge.
*termsandconditions
6
Inspector Signature
*Signature
7
Restaurant Manager / Owner Signature
*Signature
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