Commercial Building Inspections General Checklist

_ Fire lanes are clearly marked and unobstructed

_ Address is visible from the roadway

_ Fire hydrant(s) accessible

_ Gas meter/piping is protected

_ FD connections are visible and in good condition

_ Lock box has current keys

_ There are an adequate number of exits

_ Exits, aisles, and corridors free of obstructions

_ Door hardware, exit signs, and emergency lighting are present and operational

_ Occupant load is posted and maintained

_ Manually operated locks meet fire code

_ Structural elements are intact

_ Roof vents are annually tested

_ Storage is neat and orderly with no combustible storage in the boiler/mechanical room or under unprotected stairways

_ Storage is maintained 18” below sprinkler heads, or 24” below un-sprinklered ceilings

_ Aisles are maintained, a minimum of 44” wide

_ Flammable/combustible liquids are properly stored and dispensed, and away from sources of ignition

_ Adequate clearances between combustibles and appliances

_ Ducts and filters are clean

_ The proper number and type of fire extinguishers are readily accessible and in suitable locations

_ Fire extinguishers are properly serviced and maintained

_ Hazardous materials are properly stored and dispensed, with adequate separation and compatibility

_ Hazardous materials follow the marking/identification system

_ Compressed gas cylinders are secured

_ Sprinkler systems adequate coverage, and system controls are readily accessible

_ Sprinkler system valves are locked, open, or supervised

_ Sprinkler system is properly serviced

_ Sprinkler system heads are in good condition, and wrench/spare heads are present

_ Sprinkler system and fire alarm system have been properly inspected

_ Smoke/heat detectors are properly installed and properly located?

_ Fire alarm pull stations are present and properly installed

_ Fire tests/drills have been conducted

_ Carbon monoxide alarms are present

_ Standpipe/hose are in good condition, with adequate standpipe coverage

_ Hood extinguishing system has been serviced, and is properly cleaned and maintained

_ Hood system-fuel shutoff is present

_ Electrical appliances and fixtures are in good condition

_ Overcurrent protection is present

_ Wiring, connections, and equipment are properly used

_ Extension cords are not used in place of wiring

_ 30” clear access to electrical panels is provided

_ Power strips have circuit breakers

_ Space heaters are more than 3’ from combustible materials

_ Portable fire extinguishers are installed where smoke or grease laden vapors are produced

_ Class K fire extinguisher(s) available where solid fuel, vegetable, and animal fats are used for cooking

_ Commercial cooking system is inspected within required time

_ Accumulated cooking grease buildup is cleaned adequately

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