Hood Inspection Checklist (NFPA 96 Context)

A practical hood inspection checklist covering canopy, filters, ducts, fans, fire suppression interfaces, and documentation for NFPA 96-minded operators.

Updated 2026-07-31

A hood inspection evaluates whether a commercial cooking exhaust system is installed, maintained, and operated in a condition that supports fire safety and code expectations—often discussed in the language of NFPA 96 and local amendments.

This checklist is a practical field frame for operators, cleaners, and inspectors. It is not a substitute for the full standard, manufacturer instructions, or your authority having jurisdiction (AHJ).

Before you start

Confirm the cooking lineup (fryers, griddles, charbroilers, solid fuel, etc.)
Note last cleaning date and who performed it
Gather access to the roof, fan, and any locked mechanical spaces
Plan to document with photos—before/after and close-ups of findings

Canopy and cooking line

[ ] Hood covers all grease-producing appliances as required
[ ] No excessive gaps that allow smoke/grease to escape capture
[ ] Interior surfaces free of heavy, loose, or dripping grease beyond post-clean expectations
[ ] Lighting functional and appropriately protected
[ ] No unauthorized modifications to the canopy

Filters and grease containment

[ ] Filters present, correctly oriented, and seated
[ ] Filter type appropriate for the equipment
[ ] Grease cups / troughs emptied and serviceable
[ ] No missing or damaged filter tracks

Ductwork

[ ] Access panels present where required and not painted/sealed shut improperly
[ ] Visible duct sections free of heavy combustible buildup after cleaning intervals
[ ] No obvious holes, disconnected joints, or unlisted repairs
[ ] Horizontal runs pitched and drained where design requires

Fan and rooftop

[ ] Fan operates and moves air (capture feel at the hood face)
[ ] Fan housing and blades reasonably free of grease load
[ ] Grease containment / collection at roof is maintained
[ ] Weather protection and clearances intact
[ ] No excessive vibration or unsafe mounting conditions

Fire suppression interface (high level)

Exhaust cleaning and inspection often intersect with the kitchen fire suppression system. Coordinate with qualified suppression technicians for certification work. At a high level, note:

[ ] No obvious obstruction of nozzles or detection devices from grease or debris
[ ] Manual pull stations accessible
[ ] Tags / service records available for review

Do not treat a hood cleaning invoice as automatic proof that suppression is certified.

Documentation that makes inspections useful

Strong inspections produce evidence, not just a pass/fail stamp:

Site and system identity — location, hood zones, cooking volume context
Findings with severity — what failed, where, and recommended action
Photo proof — each material finding tied to an image
Cleaning / corrective follow-up — what must happen next and by when
Compliance status — clear outcome operators and AHJs can understand

Common fail patterns

Filters missing or installed backward
Access panels sealed or inaccessible
Heavy duct grease despite a recent “hood wipe”
Fan coated while canopy looks acceptable
No records of cleaning frequency matched to cooking volume