Fire Extinguisher Inspection Checklist: Keeping Your Restaurant Compliant and Safe

Fire safety in restaurants starts with preparation. Commercial kitchens combine heat, open flames, and flammable materials, conditions where small fires can erupt without warning. Portable fire extinguishers are an essential first line of defence, but they only work if they are maintained in operable condition. Regular inspections ensure that extinguishers are available, charged, and ready to use when needed, while proper documentation provides proof of compliance with fire safety regulations.

This guide explains how to develop and implement a comprehensive fire extinguisher inspection checklist for your restaurant. It covers the types of extinguishers you should have, regulatory inspection requirements, and the practical steps involved in monthly and annual checks. By following these guidelines, you can protect your staff, customers, and property and avoid liability from improper maintenance.

Understanding Portable Fire Extinguishers

Restaurants use several types of portable fire extinguishers to address different kinds of fires. The most common types include:

• Water extinguishers for Class A fires involving ordinary combustibles like wood, paper, and cloth. These are rarely used in kitchens because water can splatter burning grease.
• Foam extinguishers that smother Class A and B fires (liquids and grease). They are useful in dining areas and some kitchen scenarios, but not for electrical fires.
• Dry chemical extinguishers, often labelled ABC, can suppress Class A, B, and C fires (electrical). They release a fine powder that separates fuel from oxygen and are common in general areas of the building.
• Carbon dioxide extinguishers for Class B and C fires. They leave no residue and are ideal near electrical equipment or in the bar area.
• Wet chemical extinguishers are designed for Class K fires involving cooking oils and fats. They’re critical for commercial kitchens with deep fryers or flat-top grills.

Knowing the extinguisher type helps you select the right unit for each area and informs you how to inspect it. For example, foam and wet chemical units must be kept above freezing temperatures, while dry powder units require occasional agitation to prevent settling.

Regulatory Requirements and Inspection Frequency

Fire safety standards in the United States require periodic inspection and maintenance of portable extinguishers. OSHA standard 29 CFR 1910.157 mandates that employers perform a visual inspection of each extinguisher once a month to ensure it remains in its designated place and appears operable. The National Fire Protection Association (NFPA) expands on this by requiring monthly visual inspections and annual maintenance performed by qualified professionals.

• Monthly visual inspection: Anyone trained in basic fire safety can conduct the monthly check. It consists of walking up to each extinguisher, verifying its placement, examining the gauge and tamper seal, and looking for physical damage. The inspector documents the inspection date and initials on the tag.
• Annual inspection: A certified technician must examine each extinguisher at least once a year. This more thorough service includes disassembly, internal inspection, and any necessary repairs or recharging. After the annual exam, the technician attaches a dated inspection tag indicating the unit is compliant for another year.
• Internal maintenance and hydrostatic testing: Depending on the extinguisher type, additional inspections occur every 5–12 years. Internal maintenance involves discharging and inspecting the inside of the unit, then recharging it. Hydrostatic testing checks the cylinder’s structural integrity by filling it with water and pressurising it. Pressurized water, CO₂, and wet chemical extinguishers typically require testing every five years, while dry chemical units need testing every 12 years.

By adhering to these schedules, you reduce the risk of equipment failure during an emergency and comply with fire codes. If your facility stores extinguishers in harsh environments, such as near fryers, grills, or chemical storage, you should consider more frequent inspections to address wear and corrosion.

Components to Check During Monthly Inspections

A monthly inspection should be systematic. Use the following checklist to verify the readiness of each extinguisher:

1. Location and accessibility: Confirm each extinguisher is mounted in its designated location, clearly visible, and unobstructed. Employees should know the exact location and path to the nearest extinguisher. Move objects blocking the unit and ensure signage directing staff to the extinguisher remains intact.
2. Inspection tag and past service date: Check the inspection tag to confirm the date of the last professional service. A tag that is over a year old indicates the unit is overdue for annual maintenance. Sign and date the tag after completing your monthly check.
3. General physical condition: Examine the cylinder for dents, corrosion, leaks or any signs of physical damage. Verify the handle and hose are secure and not bent or cracked. For wheeled extinguishers, ensure the tyres roll smoothly.
4. Pressure gauge: Ensure the needle on the pressure gauge is in the “green zone” or acceptable range, signalling that the extinguisher is fully charged. A needle outside the green area suggests the extinguisher has lost pressure or has been used and may need servicing.
5. Pin and tamper seal: Verify that the locking pin is intact and the tamper seal is unbroken. A missing seal or bent pin could indicate the extinguisher was used or tampered with and should be inspected by a technician.
6. Nozzle and hose: Look for obstructions, dust buildup or cracks in the nozzle. For dry powder units, invert and gently shake the extinguisher to keep the powder loose. Make sure the hose is free of kinks or clogs and that the nozzle is aimed correctly.
7. Label visibility and instructions: Operating instructions should face outward, be legible, and correspond to the actual fire classifications of the unit. Illegible or missing labels can lead to misuse during an emergency.

If any problem is found, such as a missing pin, damaged hose, or low-pressure gauge, immediately remove the extinguisher from service and replace it with a working unit. Contact a qualified technician to repair or replace the equipment.

Annual Maintenance Checks

Professional inspections dive deeper than monthly visual checks. A certified technician disassembles each extinguisher, evaluates internal components, and replaces worn parts. Key activities during annual maintenance include:

• Internal examination: The extinguisher is discharged, and the interior is inspected for corrosion, moisture, or caked powder (for dry chemical units). The technician cleans the cylinder, replaces seals, and recharges the extinguisher if necessary.
• Hydrostatic testing: For cylinders requiring hydrostatic testing, the technician pressurises the shell with water at a prescribed level to check for leaks or weakness. If the cylinder fails, it must be replaced. A passed test is marked on the tag with the test date and pressure.
• Replacing or servicing components: Damaged hoses, nozzles, triggers or pins are replaced. For CO₂ units, the valve assembly may be rebuilt. The agent is refilled to the required weight.
• Reverification and tagging: After reassembly, the technician verifies that the extinguisher functions properly, attaches a new inspection tag with the date and initials, and notes any corrective actions in the inspection report.

Annual maintenance ensures compliance with NFPA 10 and helps identify hidden issues that monthly inspections cannot reveal. Keep a log of all maintenance activities to provide evidence during safety audits and insurance reviews.

Documenting Fire Extinguisher Maintenance and Compliance

Documentation is an essential part of fire safety. Inspection and maintenance tags must remain attached and clearly legible. They record the month and year of each inspection and the initials or name of the person or company that performed the inspection. Modern facilities often maintain digital fire extinguisher inspection reports as well, which consolidate data from multiple units and help track upcoming service dates.

If you manage several portable extinguishers across your property, create a central log. Include details such as the extinguisher type and size, serial number, location within the building, date of installation, dates of monthly and annual inspections, maintenance performed, and notes about any deficiencies or repairs. This log allows you to plan for replacements when extinguishers reach the end of their lifespan or fail hydrostatic tests.

Fire Extinguisher Inspection Checklist

A clear, structured checklist simplifies the inspection process and ensures that nothing is overlooked. The table below summarises critical items to check during each monthly inspection and why each item matters.

This checklist can be printed and posted near each extinguisher or digitised for use on tablets and smartphones. Keep extra copies in your fire safety binder along with training materials and inspection records.

Best Practices for Fire Extinguisher Maintenance in Restaurants

Because restaurant kitchens contain unique fire hazards, hot oils, grease buildup, electrical equipment, and crowded spaces, they require extra vigilance. Follow these additional best practices to keep your facility safe:

1. Place the right extinguisher type in each area: In the kitchen, install wet chemical extinguishers near fryers and grills; dry chemical or CO₂ units may be appropriate near electrical panels and dining areas. Keep extinguishers close to the hazard but not so close that staff would need to reach through flames to access them.
2. Train employees on extinguisher use: All team members should know how to use a fire extinguisher by remembering the PASS technique: Pull the pin, Aim at the base of the fire, Squeeze the handle and Sweep side to side. Schedule hands-on training for new employees and conduct annual refreshers.
3. Coordinate inspections with fire suppression systems: Kitchen fire suppression systems must be professionally inspected every six months. Align these inspections with your annual portable extinguisher maintenance to streamline scheduling and ensure comprehensive protection.
4. Inspect more frequently if needed: Extinguishers near high-moisture or greasy areas are more susceptible to corrosion or clogging. Consider bi-weekly checks in such environments and after any major spill or equipment malfunction.
5. Replace or recharge after each use: Even if an extinguisher is only partially discharged, it needs to be recharged immediately. Keep a record of each use and contact a service provider for recharging and inspection.
6. Label designated locations: Clearly mark where each extinguisher belongs. When units are removed for service, ensure replacements are installed. Labels prevent confusion during emergencies and streamline inventory management.

By following these guidelines, you maintain readiness and reduce the risk of malfunction when a fire occurs.

How KNOW Can Help

Operational compliance depends on consistent routines, accurate records, and clear staff accountability. From safety checks to daily task execution, having a centralized system reduces the risk of missed steps or overlooked follow-ups.

KNOW is a digital operations platform that helps teams standardize inspections, schedule routine tasks, and keep documentation organized across locations without relying on paper or memory.

• Digital checklists: Convert paper forms into mobile-friendly checklists with guided prompts. Staff can complete inspections quickly and consistently on any device.
• Automated reminders: KNOW assigns recurring tasks, whether monthly, annual, or custom, and sends alerts to the right team members when they’re due.
• Centralized recordkeeping: All inspection data is stored securely in one place, making audits, insurance reviews, and follow-ups easier.
• Corrective action tracking: If an issue is logged, such as a missing seal or low pressure, KNOW assigns a follow-up with a deadline and tracks resolution.
• Training integration: Build and assign training modules on safety protocols, inspection procedures, and emergency response. Completion logs are tied directly to operational performance.

By streamlining checklists, scheduling, and compliance tracking, KNOW helps ensure nothing falls through the cracks, whether it’s fire safety, food safety, or everyday operations.

Book a KNOW demo today and see how digital inspections reduce stress and increase compliance.

Frequently Asked Questions

1. How often should fire extinguishers be inspected?

To meet legal requirements, portable fire extinguishers must undergo regular fire extinguisher inspections. OSHA and NFPA guidelines mandate a monthly visual check to ensure the unit is accessible, intact, and functioning correctly. In addition, a certified technician must perform a full inspection and servicing at least once a year. Certain extinguisher types require internal maintenance and hydrostatic testing every 5 to 12 years, depending on manufacturer and classification.

2. Who is allowed to perform monthly inspections?

Monthly checks can be handled by any trained employee, such as a kitchen supervisor or facility manager, provided they understand basic fire extinguisher maintenance checklist items. They should be able to inspect the gauge, verify the tamper seal, and log the inspection correctly. However, annual servicing and pressure testing must be conducted by certified professionals.

3. What if the pressure gauge is not in the green zone?

If the pressure gauge is outside the green zone, the extinguisher is not functioning correctly and may have lost charge or been partially discharged. Remove it from service immediately and replace it with a working unit. Then contact a licensed fire safety provider to inspect, recharge, or replace it in accordance with local regulations.

4. Do fire extinguishers expire?

Yes. While most extinguishers last between 10 and 15 years, many must be replaced sooner if they fail required inspections or hydrostatic testing. Signs that an extinguisher should be retired include severe physical damage, missing components, or failure to pass service pressure tests. Always check the manufacturer’s recommendations and your fire extinguisher inspection checklist for guidelines.

5. What is hydrostatic testing, and why is it necessary?

Hydrostatic testing ensures that the extinguisher’s cylinder can safely withstand internal pressure during discharge. Technicians fill the cylinder with water and pressurize it to check for leaks or weaknesses. It is a legal requirement for most extinguishers at set intervals, typically every five years for wet chemical, CO₂, and foam units, and every twelve years for dry chemical models.

6. Can monthly inspections replace annual professional service?

No. Monthly visual checks are essential but do not replace the need for annual professional inspections. Licensed technicians perform detailed assessments, including disassembly and internal checks that go beyond surface-level inspections. For restaurants and commercial settings, neglecting annual service can result in non-compliance and increased risk if most fires occur during peak hours.

7. How many fire extinguishers does a restaurant need?

There is no one-size-fits-all answer, but every kitchen should have at least one Class K extinguisher near cooking equipment. Additional ABC or CO₂ units should be distributed across dining and service areas, depending on your facility’s layout and fire risks. NFPA guidelines and local codes often require maximum travel distances of 30 to 75 feet between units. Facility managers should consult fire safety professionals to determine optimal placement.

8. How should fire extinguisher inspections be documented?

Inspections should always be recorded on the unit’s physical tag and backed up using electronic files or a centralized digital system. Your records should include inspection dates, the initials or name of the inspector, and any noted issues. Keeping organized documentation not only meets legal requirements but also supports accountability and readiness during audits or emergencies.

9. What happens if an extinguisher is used?

Even a partially used extinguisher must be taken out of service immediately. It should be inspected, recharged, or replaced by a certified technician before being returned to duty. Maintaining accurate logs helps ensure you never accidentally leave a used extinguisher unserviced.

10. How can digital tools improve fire extinguisher inspection practices?

Digital solutions can streamline every aspect of the fire extinguisher inspection guide and process. Tools like KNOW help convert your fire extinguisher maintenance checklist into mobile workflows, automate recurring inspections, and store results securely in electronic files. This eliminates paperwork, reduces oversight risks, and provides facility managers with real-time visibility across multiple restaurant locations.