To save as PDF: use your browser's Print → Save as PDF or Print to PDF. This checklist prints as 2 pages (A4).
Commercial cooking exhaust system inspection per NFPA 96 requirements.
PAGE 1 OF 2
Inspection Items
Circle or mark the applicable column for each item: P = Pass | F = Fail | N/A = Not applicable. Record notes for any F.
| # | Check | P | F | N/A | Notes / Action |
|---|---|---|---|---|---|
| Hood & Plenum | |||||
| 1 | Hood exterior: no dents, damage or missing fasteners | ||||
| 2 | Hood interior surfaces: clean, no excessive grease accumulation | ||||
| 3 | Plenum area: free of grease deposits and combustible debris | ||||
| 4 | Hood seams and joints: sealed, no gaps allowing grease migration | ||||
| 5 | Drip trays / grease gutters: clean, draining correctly to collection vessel | ||||
| Grease Removal Devices | |||||
| 6 | Baffle filters: clean, properly seated, no warping or damage | ||||
| 7 | Filter removal and reinstallation: smooth, all latches secure | ||||
| 8 | Grease cups / collection containers: emptied, cleaned, reinstalled | ||||
| 9 | UV or water-wash system (if fitted): operational, lamps replaced per schedule | ||||
| Exhaust Ductwork | |||||
| 10 | Duct access panels: present, sealed, no gaps or missing screws | ||||
| 11 | Duct interior (visible sections): clean, no heavy grease buildup | ||||
| 12 | Duct joints and seams: no leaks or separation | ||||
| 13 | Duct supports and hangers: secure, no sagging or displacement | ||||
| 14 | Duct clearance from combustibles: maintained per NFPA 96 | ||||
| Exhaust Fan | |||||
| 15 | Upblast fan: operational, blades clean, no excessive vibration | ||||
| 16 | Fan hinge kit: functional, allows cleaning access to duct connection | ||||
| 17 | Fan belt (if applicable): tension correct, no cracks or glazing | ||||
| 18 | Grease containment around fan base: clean, no overflow | ||||
| 19 | Rooftop grease containment or drip guard: in place, no buildup | ||||
| Fire Suppression System | |||||
| 20 | Suppression system service tag: current, next service date visible | ||||
| 21 | Fusible links: in place, not painted over or corroded | ||||
| 22 | Nozzle caps: in place, nozzles aimed at correct appliances | ||||
| 23 | Agent cylinder: pressure gauge in green / charged range | ||||
| 24 | Manual pull station: accessible, clearly labelled, unobstructed | ||||
| 25 | Automatic gas shut-off valve: connected, functional | ||||
| # | Check | P | F | N/A | Notes / Action |
|---|---|---|---|---|---|
| Cooking Equipment & Clearances | |||||
| 26 | Cooking appliances positioned correctly under hood capture area | ||||
| 27 | Appliance-to-hood clearance: meets NFPA 96 minimum distance | ||||
| 28 | Solid fuel cooking equipment: additional protections in place (if applicable) | ||||
| 29 | Make-up air system: balanced, not interfering with hood capture | ||||
| Documentation & Compliance | |||||
| 30 | Previous inspection report: reviewed, outstanding items addressed | ||||
| 31 | Cleaning contractor certificate on file: current | ||||
| 32 | NFPA 96 cleaning frequency: matches cooking volume classification | ||||
| 33 | Building management or AHJ notified of any deficiencies found | ||||
| 34 | Inspection sticker or tag: updated with date and inspector details | ||||
Defects & Action Required (list any item marked F: reference item # from checklist)
| Item # | Defect description | Action taken / reported to | Rectified by / date |
|---|---|---|---|
Declaration
I declare that I have inspected this commercial kitchen exhaust system in accordance with NFPA 96 Chapter 11 requirements. All accessible components have been examined for grease accumulation, physical damage and correct operation. Any deficiencies identified are recorded in the defects table and reported to the responsible party.