Fire Risk Assessment for Restaurants

High-Risk Areas Checked in a Restaurant FRA

A professional fire risk assessment evaluates the specific, day-to-day operational hazards unique to restaurant environments. A specialist assessor will systematically inspect several key areas:

1. Kitchen Extraction & Ventilation Systems

The accumulation of vaporized grease within extraction hoods, filters, and ductwork is one of the leading causes of devastating restaurant fires. A flash flame on a cookline can easily pull grease deposits up into duct networks, carrying fire deep into the building’s structure. Your FRA will check for evidence of certified, regular deep cleaning (typically required every 3 to 12 months under TR19 standards, depending on usage).

2. Cooking Appliances & Ignition Hazards

Assessors review the safety protocols around high-risk equipment, including deep fat fryers, charbroilers, wood-fired stone ovens, and gas ranges. They look for functional safety interlock systems (which automatically shut off gas lines if the extraction fan fails) and accessible emergency gas shut-off valves.

3. Specialized Extinguishing Equipment

Standard water extinguishers are highly dangerous if used on a kitchen fire. Restaurants require specific equipment:
Wet Chemical Extinguishers (Class F): Specifically engineered to cool and safely smother burning cooking oils and fats.
Fire Blankets: Positioned within immediate reach of the cookline for smothering small pan fires.
Fixed Suppression Systems: Automatically triggered ansul systems built directly into the extraction hoods over high-risk cooking lines.

4. Evacuation Paths & High-Density Seating

Front-of-house spaces present their own challenges, notably high occupant density and ambient lighting changes. The assessment ensures that dining room layouts keep escape routes and fire exits completely unobstructed, that emergency lighting functions perfectly during a power failure, and that staff are highly trained to guide panicked diners to safety.