Kitchen Fire Prevention and What to Do After a Kitchen Fire

Reduce the risk

• Stay in the kitchen while frying, grilling or broiling and remain attentive during all cooking.
• Keep towels, packaging, paper, clothing and other combustibles away from burners and hot appliances.
• Clean grease buildup from cooking surfaces and ventilation equipment according to manufacturer and applicable maintenance requirements.
• Use appliances and cords that are approved, undamaged and appropriate for the location.

If a cooking fire starts

• If it is safe, turn off the heat and cover a small pan fire with a fitted lid. Never carry a burning pan.
• Do not use water on a grease fire or on energized electrical equipment.
• If the fire is not immediately controlled, leave, close the door behind you where possible and call 911 from a safe location.
• Use a fire extinguisher only if trained, the fire is small, an exit is behind you and emergency services have been called.

After the fire department leaves

• Wait for permission to re-enter.
• Photograph the origin, cooking equipment, cabinets, ceiling, adjacent rooms, HVAC openings and contents.
• Avoid aggressive wiping or repainting before soot and surface conditions are assessed.
• Separate emergency cleaning, contents work, odour treatment, electrical or gas assessment and reconstruction.

Commercial kitchens

• Coordinate building management, fire-protection service providers, equipment technicians and public-health or regulatory requirements where applicable.
• Document cleaning, repairs and approvals before reopening.
• Protect food, packaging and food-contact surfaces from cross-contamination during restoration.

Fire damage restoration

Full odour treatment

Full reconstruction