What Fire Inspectors Look for in Commercial Hood and Exhaust Systems in Denver
Fire inspections are a critical part of operating a commercial kitchen in Denver and throughout the Front Range. While requirements can vary slightly by jurisdiction, inspectors consistently focus on the same core elements when evaluating kitchen exhaust systems.
Knowing what inspectors look for helps kitchens prepare proactively.
Key Areas Fire Inspectors Examine
During an inspection, fire marshals typically evaluate:
Interior surfaces of the hood
Condition and cleanliness of grease filters
Plenum areas above filters
Accessible ductwork sections
Rooftop exhaust fans, including hinges and grease containment
Grease accumulation beyond acceptable limits is the most common cause of violations.
Documentation Inspectors Expect to See
In addition to physical inspection, Denver-area fire inspectors often request:
Records showing cleaning frequency
Before-and-after photos of the exhaust system
Proof of professional service when required
Lack of documentation can result in citations even if cleaning has been performed.
Common Reasons Denver Kitchens Fail Inspections
Some of the most frequent inspection issues include:
Partial cleaning that skips ductwork
Grease buildup on exhaust fans
Missed access panels
Inconsistent service intervals
These issues often stem from incomplete or improperly scoped cleaning.
How Proper Cleaning Reduces Inspection Risk
Professional exhaust system cleaning addresses grease accumulation throughout the system and creates inspection-ready documentation that inspectors can easily review.
Routine, documented hood vent cleaning significantly reduces inspection issues and helps Denver kitchens remain compliant and inspection-ready.
