Hood cleaning checklist for restaurant owners
Use this to keep your exhaust system on schedule and make sure each cleaning was complete.
Keep on file
- Date of the last full cleaning and the company's certificate
- Your cleaning frequency and what it's based on
- Fire suppression inspection dates (a separate service)
- Photos from the last cleaning
Before the cleaning
- Confirm the time — usually after close
- Turn off and cool cooking equipment
- Clear counters and move small items away from the line
- Make sure the crew can reach the roof fan
After the cleaning
- Hood surfaces and filters are clean to the touch
- A dated certificate or sticker is on the hood
- Any areas not cleaned are written down
- Before-and-after photos, including the fan
- Kitchen is clean and ready to cook
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