Commercial kitchens in businesses or facilities
Many kitchens in commercial buildings and businesses were designed for the reheating/warming of food and are not intended to cook meals for large groups of people. Kitchens used for cooking food for more than an average-sized household must meet several safety requirements to protect the building and its occupants.
Depending on what the kitchen is being used for, what is being cooked and what types of appliances are being used, certain protective equipment must be in place. Ventilation hoods are almost always required. Fire suppression systems must be installed when certain types of cooking equipment are being used or where grease-laden vapours are created. Once in place, these systems for ventilation and suppression must be maintained, typically every six months.
For more information on the requirements for when a ventilation hood and a fire suppression system are required, please refer to Standata 14-FCI-005.
If you believe your kitchen does not need to have a ventilation hood or fire suppression system but wish to inquire further, please contact 311 and ask for a “Fire Inquiry and Concern” service request.