Fire code and NFPA 96, explained

NFPA 96 is the standard

NFPA 96 is the standard for ventilation and fire protection of commercial cooking, published by the National Fire Protection Association. It covers the full exhaust system (hood, filters, plenum, duct and fan) and sets how often it must be cleaned, based on your type of cooking.

How it applies in Ontario

The Ontario Fire Code requires commercial cooking exhaust systems to be maintained, and it points to NFPA 96 for how that is done. In practice, fire inspectors and insurers measure your kitchen against NFPA 96 whether or not you've ever read it.

Who checks

• Your local fire department enforces the fire code. Each GTA city has its own, such as Toronto Fire Services or Mississauga Fire and Emergency Services.
• Your insurer expects cleaning on schedule and dated proof. After a fire, the first thing an adjuster asks for is cleaning records.
• Public health inspectors, such as Toronto's DineSafe program, look at food safety. A health inspection pass says nothing about the grease inside your duct.

What does "certified" mean?

The NFPA writes standards. It does not certify cleaning companies, so be careful with anyone who claims an "NFPA certification". What you should look for instead is work done in accordance with NFPA 96, proven with dated photos and records.

Records to keep

• Dated before and after photos from each cleaning
• The service sticker on the hood, with the date and next due date
• Your invoice showing which parts of the system were cleaned
• Notes on any areas that couldn't be reached