Commercial Cooking Extinguishing System Upgrade

The Office of the Fire Commissioner now requires extinguishing fire systems for commercial cooking equipment to be upgraded to meet UL 300 - ULC 1254.6 standards. This change in requirement is in response to new information which identified the need for improved suppression capabilities and decreased environmental impact.

Immediate Effect
Extinguishing systems must be either replaced or upgraded immediately to meet the new ULC 1254.6 standards and must be labeled as such for inspection.

Inspections
All commercial cooking equipment extinguishing systems shall be inspected, tested and maintained in conformance with the B.C. Fire Code by qualified service personnel at least annually. Records are required of Annual Inspection by qualified personnel.

Range Hood Care
Range hoods must be inspected daily for accumulations of grease buildup. Cleaning and maintenance of the hood must be performed in conformance with the B.C. Fire Code and local Public Health requirements by qualified service personnel at least every 6 months. Records are required of servicing by qualified personnel.