Published August 28, 2026 by Orbit Facility Services
Grease builds up in hoods, filters, ducts and exhaust fans every day a kitchen runs. Left alone, it is one of the most common causes of commercial kitchen fires. In Ontario, the Fire Code references NFPA 96, the standard for ventilation control and fire protection of commercial cooking operations.
Cleaning intervals
NFPA 96 sets inspection and cleaning frequency by the type and volume of cooking:
| Type of cooking | Typical interval |
|---|---|
| Solid-fuel cooking (wood or charcoal) | Monthly |
| High volume: 24-hour cooking, charbroiling or wok cooking | Quarterly |
| Moderate volume | Semi-annually |
| Low volume: seasonal operations, day camps, places of worship | Annually |
The right interval is the one that keeps the system clean. If an inspection finds heavy build-up, the interval should be shortened.
What inspectors look for
- A current cleaning certificate or label on the hood
- Grease build-up on filters, plenums and accessible duct
- Filters in place and correctly installed
- A suppression system that has been inspected on schedule
Multi-site operators
Across several kitchens, the risk is that intervals drift and certificates expire at different times. We set an interval for each site after inspecting its system, book certified hood cleaners, and keep certificates and before-and-after photos in each site’s binder.
This article is a general summary, not legal advice. Your fire department and insurer may set stricter requirements.