Guide
Why Hood Cleaning Protects Restaurant Operations
Your kitchen hood does more than vent smoke — it collects grease vapour with every cooking cycle. Over weeks and months, that grease coats the hood, ductwork, and exhaust fan. Without regular professional cleaning, that buildup becomes a fire hazard and an inspection failure waiting to happen.
The fire risk is real
Grease-laden exhaust systems are one of the leading causes of commercial kitchen fires in Canada. Grease ignites at relatively low temperatures, and once a fire enters the ductwork, it spreads fast.
NFPA 96 exists because of this risk. Regular hood cleaning is not optional — it is a fire safety requirement.
Inspection and insurance consequences
Fire marshals, health inspectors, and insurance companies all ask for hood cleaning records. Missing documentation can mean fines, policy issues, or forced closure until the system is cleaned.
Professional cleaning includes dated reports covering the hood, ducts, fan, and filters — exactly what inspectors expect.
How often you need service
Most restaurants need hood cleaning every 1–3 months. High-volume kitchens and those using solid fuels may need monthly service.
Grease Guard Pros provides NFPA 96-compliant hood cleaning across Canada. We schedule around your hours and document every visit.
Frequently asked questions
Why is hood cleaning required by law?
NFPA 96 and local fire codes require regular commercial hood cleaning because grease-laden exhaust systems are a leading cause of restaurant fires.
How often do restaurants need hood cleaning?
Most restaurants need hood cleaning every 1–3 months depending on cooking volume. Solid fuel cooking and high-volume operations may need monthly service.
What happens if I fail a hood inspection?
Failed inspections can result in fines, insurance issues, and forced closure until the hood system is professionally cleaned and documented.