Restaurant Safety Checklist

A printable checklist for restaurant and commercial kitchens: cooking fire risks, gas, exits and first aid.

Kitchen and cooking

• A fire blanket is mounted within reach of the cooking line, away from where flames would block it.
• Extinguishing equipment suited to cooking-oil fires is available in the kitchen.
• Hoods, filters and ducts are cleaned of grease on a schedule.
• Cooking is never left unattended, and oil is never overheated.
• Staff know never to use water on burning oil.

Gas

• Gas cylinders are stored upright in a ventilated place, away from heat.
• Hoses and regulators are checked for wear and leaks and replaced when due.
• Staff know how to shut off the gas supply.
• A gas leak detector is fitted where appropriate.

Fire extinguishers

• Extinguishers are easy to see and reach, with nothing stored in front of them.
• Each extinguisher suits the risks in the area where it is placed.
• Pressure gauges read in the normal range and safety pins and seals are intact.
• Service or refill dates are current and recorded.
• Staff know where the extinguishers are and have been shown how to use one.

Escape routes and exits

• Corridors, stairways and exit doors are clear and never locked or blocked during working hours.
• Exit signs are visible from every part of the floor.
• Emergency lighting works when mains power is cut.
• An assembly point is agreed and everyone knows it.

Detection and alarm

• Smoke or heat detectors are installed where appropriate and tested regularly.
• The alarm can be heard everywhere in the premises.
• Manual call points are unobstructed.

First aid

• A first aid box with burn dressings is stocked and accessible.
• Emergency numbers are displayed in the kitchen.

This tool gives general guidance to help you get started. It is not an official or regulatory assessment and does not replace advice from a qualified fire safety professional or the requirements of the Bangladesh Fire Service and Civil Defence, your building authority or your insurer.