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Fire Inspection Requirements

The purpose of fire inspections is to evaluate and minimize the risk of fires. In general, routine inspections are conducted on commercial, industrial and apartment buildings to ensure that the appropriate fire safety requirements are being met. Fire inspectors usually inspect for some of the following: alarm systems, sprinkler systems, fire extinguishers, building design and construction, and fire emergency procedures and evacuation plans. These inspections are vital for the public safety.

  1. Standard Procedures

    • An initial fire inspection will be scheduled by phone or letter with the owner, manager, tenant or authorized person in charge of the building. The fire inspector will perform the inspection. Usually, if no violations are documented within the inspector's report, no further field inspections will apply.

    Exterior Building Requirements

    • A few requirements must be met in order to move smoothly through this part of the inspection: the address of the building must be sized properly for the building structure and visible from the street; grounds should be free from rubbish and debris; and the gas meter must be in a protected area.

    Interior Building Requirements

    • General requirements for the interior of the building include the following: main entrances must display capacity signs; all aisles should be free from obstructions; all exits should be marked with visible illuminated exit signs; the exit pathway should be lighted at all times; buildings must have the proper type of fire extinguisher for their potential hazards; occupants must assure that all extinguishers are inspected, certified and tagged; and smoke detectors should be tested and working correctly.

    Other Safety Systems

    • If you have a sprinkler and alarm system, they must be inspected, certified, and tagged annually by a licensed contractor, and all systems must operate properly.

    Commerical Food Preparation

    • In commercial cooking operations, all cooking equipment must have a proper hood and compression system and must be tested and certified upon date of inspection, and all cooking components (ducts, filters, hoods etc.) should be free from grease.

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