Monthly:

Clean filters and check for grease build-up.
Quarterly (for high-volume operations):

Professional cleaning and inspection.
Semi-Annual to Annual (for moderate to low-volume operations):

Thorough professional cleaning and inspection.
Portable Fire Extinguishers
Monthly Inspection:

Check placement and accessibility.
Verify pressure gauge readings.
Inspect for physical damage.
Annual Maintenance:

Detailed examination and recharging if necessary.
5-Year Hydrostatic Test:

Test pressurized extinguishers (water, CO2, and wet chemical types).
6-Year Maintenance:

Conduct internal examination.
Automatic Fire Alarm System
Monthly:

Test manual pull stations and alarm bells/strobes.
Annual:

Full system test including detectors, pull stations, and alarms.
Kitchen Hood Fire Suppression System
Semi-Annual Inspection:

Check for grease build-up.
Test mechanical operation and discharge.
Class K Fire Extinguishers:

Ensure proper placement and pressure.
Monthly checks and annual maintenance.
Sprinkler System
Monthly:

Inspect control valves and pressure gauges.
Quarterly:

Inspect sprinkler heads and piping.
Annual:

Full system test, including flow tests.
5-Year Internal Inspection:

Check piping for obstructions and corrosion.
5-Year Standpipe Flow Test:

Ensure proper operation and water flow.
Emergency Lighting and Exit Signs
Monthly:

Test all emergency lights and exit signs.
Annual:

Conduct a 90-minute functionality test.
Electrical Systems and Equipment
Annual Inspection:
Inspect and test all electrical systems and wiring.

Documentation and Record Keeping
Maintain detailed records of inspections, tests, and maintenance.
Ensure records are up-to-date for fire department inspections.
By following this comprehensive checklist, you’ll ensure your restaurant’s fire safety systems are in top condition, providing a safe environment for your staff and patrons.