Philadelphia Food Service Fire Suppression Compliance Checklist

Philadelphia Fire Code & Hood System Requirements

Philadelphia adopts the International Fire Code (IFC) as its baseline, with additional local amendments enforced by L&I. All commercial cooking equipment including ranges, fryers, and griddles must be protected by an approved, automatic kitchen fire suppression system. Hood systems must be sized correctly—L&I inspectors verify that the hood captures cooking vapors and meets the 100-150 CFM/linear foot extraction standard. Ductwork must be Class A-rated, free of grease buildup, and equipped with a fire damper. Failure to maintain proper hood capture directly contributes to grease fires, which is a leading violation category in Philadelphia food service inspections.

Inspection Checklist Items & Common Violations

L&I inspectors check for: (1) Current certification and tags on fire suppression equipment, showing annual service and recharge dates; (2) Accessible, unobstructed pull handles or activation devices on suppression systems; (3) Clean, grease-free hood filters and ductwork—accumulated grease is a fire hazard and automatic violation; (4) Properly functioning hood dampers that close automatically when the system activates; (5) Clear, legible signage indicating the location of suppression system controls. Common violations include expired equipment certifications, missing or illegible inspection tags, blocked or inaccessible suppression handles, and failure to maintain hood cleanliness. Any single uncorrected violation can trigger a stop-work order.

Maintenance Records & Annual Certification Requirements

Philadelphia requires documented evidence that fire suppression systems are inspected and serviced annually by a certified provider. You must maintain records on-site showing the service date, technician name, and any repairs performed. Systems must also be recharged immediately after any activation. L&I conducts unannounced inspections and will request these records; inability to produce them results in automatic non-compliance. Additionally, hood cleaning contractors must provide written certification of grease removal at least quarterly, more frequently if cooking volume warrants. Keep all service invoices, inspection reports, and certifications filed and readily available for inspector review—this documentation is your legal proof of compliance.

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