Fire safety: kitchen hood, suppression and inspection

Cooking that gives off smoke or grease-laden vapour needs a hood, duct and automatic fire-suppression system built to the NFPA 96 standard, which the BC Building Code and Fire Code both require. Nanaimo’s guide lists what counts: ranges, fryers, grills, woks and ovens roasting meat do; pastry ovens, conveyor pizza ovens, coffee makers and steamers don’t. Hoods and ducts must be cleaned often — at least monthly in Saanich — and the manual-release instructions posted in the kitchen. Saanich inspects before it approves a business licence; Victoria requires an inspection, which you arrange once you apply for one.