Grocery & Supermarket
Every Hood in the Store, Inspected on One Visit
The deli cook line and the bakery cook line — an independent NFPA 96 inspection covers every hood in the store on the same visit, with one report per kitchen and one schedule for the store.
Schedule an InspectionCall (209) 318-2737Prefer to text? (209) 553-4297
- IKECA Member Company
- Certified Exhaust System Inspector (CESI) #200771
- Certified Exhaust Cleaning Specialist (CECS) #200452
- Full System: Hood, Duct & Fan
- Report on Every Inspection
Kitchen Exhaust Inspection
$500 first system · $250 each additional · One visit covers the store
- Accessibility for Cleaning
- Listed Systems and Controls
- Exhaust Fans
- Reporting and Records
Every hooded kitchen in the facility, on one visit.
A Grocery Store, Two Systems
What one inspection visit costs.
| Deli cook line | $500 |
| Bakery cook line | $250 |
| Two systems, one visit | $750 |
Each kitchen gets its own report, its own findings and its own NFPA 96 interval.
IKECA Member #76716495 · CESI #200771 · CECS #200452 · Scheduling from October 5, 2026
Two Hoods, Different Intervals
The deli cook line runs rotisserie and fried programs from open to close. The bakery cook line runs a lighter load. NFPA 96 Table 12.4 sets the interval by what each cook line actually cooks, not by the building — so one store can legitimately hold different schedules at once.
Deli Cook Line
Rotisserie and fried programs, open to close, every day. The heaviest grease load in the store and usually the shortest interval.
Bakery Cook Line
A lighter load on its own hood. Usually the longer interval in the store.
The Part Nobody Looks At
Rotisserie and fried-chicken programs are the exposure. Rotisserie fat is heavy and continuous, and the ducting behind a prepared-foods department often runs a long way to a rooftop fan shared across the back of the store. Because grocery leadership thinks in terms of stores rather than kitchens, exhaust cleaning falls between facilities and store operations, and a chain can carry the same untended rotisserie duct in fifty stores at once. The store that reads as "just a deli" is frequently carrying more grease than the sit-down restaurant next door.
How Often NFPA 96 Requires Inspection
NFPA 96 sets frequency in Table 12.4 by cooking volume and equipment type. A continuous rotisserie or fried-chicken program sits high on that table; a bakery or a low-volume deli runs less often. The correct answer is per cook line, not per store — which is why the inspection covers every kitchen in the store and sets an interval for each, so the rotisserie is cleaned on the cadence it needs rather than the one a store-wide schedule allows.
What the Inspection Covers
Each hood, duct run and exhaust fan is inspected against NFPA 96 in five parts, and every inspection includes the Fire-5 Tag Verification. Cooking appliances are not inspected.
- Accessibility for Cleaning
- Listed Systems and Controls
- Exhaust Fans
- Reporting and Records
Included in Every Inspection
The Fire-5 Tag Verification
We verify the posted tag and service record for all five fire safety systems over every cooking line in the store, and report which are current.
- Hood Cleaning
- Fire Suppression
- Fire Sprinkler
- Fire Extinguishers
- Fire Alarm
One Standard, Every Store
Grocery chains rarely have every store in one city. Inspection is available statewide, scheduled by region, and every report comes back in the same format, filed by store.
One Visit Per Store
Every hood in the store on the same visit, scheduled around deli and bakery production.
Stores Grouped by Region
One price wherever we come to you, and we group nearby stores onto the same visit.
One File, Every Reviewer
One format, filed by store, ready for a fire marshal, a carrier, a landlord or corporate.
The Priority Service Plan
Kitchens on the plan get the Inspection Day Guarantee: on schedule and cited for grease on a part we were responsible to clean, we correct it at no charge and pay the re-inspection fee.
NFPA 96 Trusted Advisor, All Year
The retainer stands on its own — no inspection required. Corporate asks a question, a carrier asks for records, a fire marshal leaves a notice: those get answered by email and phone all year, with no site visit.
$750 per year — on its own, no inspection needed
$500 per year if you renew it after an inspection.
Grocery Inspection Questions
What does it cost to inspect a grocery store?
$500 for the first system at the property and $250 for each additional system there. Two systems is $750, covered on one visit.
Do both hoods end up on the same cleaning schedule?
No, and they should not. NFPA 96 Table 12.4 sets the interval by what each cook line cooks. The inspection gives each hood its own interval, which usually means the deli cook line comes up more often and the bakery cook line less.
Will the inspection disrupt store operations?
No. The inspection is a walk of the systems with an inspection camera, scheduled around deli and bakery production.
Who are we documenting for?
Your local fire marshal, your insurance carrier, and your landlord or corporate facilities team. One report per kitchen serves all of them.
Do I have to buy a cleaning?
No. The inspection is sold on its own. If the report shows cleaning is required, the report is yours to act on with any hood cleaning company.
Can you cover stores in other cities?
Yes. Inspection is available statewide, scheduled by region, at one price wherever we come to you. We group nearby stores onto the same visit.
Can we buy the Trusted Advisor retainer without an inspection?
Yes. The retainer is $750 a year on its own — no inspection required. It drops to $500 a year only if you renew it after an inspection.
Know Where Every Hood in the Store Stands
$500 first system · $250 each additional · One visit covers the store