How Do Health Inspectors Evaluate Kitchen Extract Cleaning?

Keeping a clean and hygienic kitchen environment extends far beyond equipment and surfaces. Perhaps the most important and most commonly overlooked element is the kitchen extract system. If you operate a commercial kitchen, you might have asked yourself: How do health inspectors evaluate kitchen extract cleaning, Understanding the answer can keep you compliant, prevent fines, and make your workspace safer. Why Kitchen Extract Cleaning Matters Before diving into how health inspectors assess kitchen extract cleaning, it’s important to understand why it’s on their radar. Kitchen extract systems, including hoods, ductwork, and fans, collect grease and airborne particles during cooking. If not cleaned regularly, this buildup can lead to poor air quality, pest attraction, and a serious fire hazard. How Do Health Inspectors Assess Kitchen Extract Cleaning? These are the main methods through which health inspectors evaluate kitchen extract cleaning during routine or surprise checks: 1. Visual Inspection Health inspectors first conduct a visual check of the canopy, filters, and areas around them. They look for grease deposits, dust, and neglect. If these areas look dirty, then it is usually a sign that the inner parts of the system could also be contaminated. 2. Access Panel and Ductwork Inspection One of the more specific steps in how health inspectors evaluate kitchen extract cleaning is examining within the ductwork, particularly through access panels. Inspectors can employ flashlights or cameras to review whether the inside surfaces are clean of grease and accessible for maintenance. 3. Documentation and Records An important aspect of how health inspectors evaluate kitchen extract cleaning is checking maintenance records. Inspectors tend to ask for cleaning schedules, service logs, and reports particularly those that meet industry standards such as TR19. Proper documentation with dates of service and before-and-after photos can be a compelling argument for compliance. 4. Measuring Grease Levels Inspectors, in a few instances, also take thickness of grease measurement inside the duct system with the depth gauge. Anything above what they accept on this reading might yield citations or an order for cleanings as necessary. 5. Cleaning Frequency Inspectors will determine how frequently your extract system is being cleaned based upon your kitchen use level. Those doing heavy amounts of cooking will have to get cleaner more regularly at times each month or quarter. Now that you know how health inspectors evaluate kitchen extract cleaning, here are some tips to assist you in preparing: Have regular professional cleanings scheduled according to your kitchen's cooking volume. Keep a cleaning log with dates, service providers, and condition reports. Install correct access panels to permit complete system cleaning and inspection. Train kitchen staff to identify indicators that the extract system needs maintenance.