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Restaurant Inspections - What to Expect
Bulletin – Monday, August 24, 2009
Most insurers will inspect the premises of the restaurants they insure. Taking care of these items prior to their visit will cut down on the number of inspection recommendations that will be made:
- Service fire extinguishers annually
- Hang all fire extinguishers on the wall. Fire extinguishers should never be left on the floor
- Service the automatic fire suppression system every 6 months
- Keep a clear path to the manual release for the fire suppression system
- Secure the services of a steam cleaning professional to clean the filters in the hood system on a monthly basis
- Hood, ducts and exhaust systems should be professionally cleaned every 6 months
- Cooking equipment and/or floors in the vicinity of the cooking equipment should be kept clean and free of grease
- Supply a large metal container with a lid for the storage of dirty linens. These should never be stored in a cloth sack or other combustible material
- Install electric hard-wired smoke detectors with a battery backup
- Make sure that CO2 tanks are secured with a chain to a wall or support post
- Make sure that exits are clearly marked and that electric exit signs are functioning
- Make sure that the emergency lighting is functioning
- Make sure that there are no potholes in the parking lot and that the ground is smooth to prevent tripping hazards
- Make sure that the sidewalk is not cracked or broken to prevent tripping hazards