Case Study
Restaurant Fire Risk Assessment
Fire risk assessment for a restaurant with public dining areas, commercial kitchen activity and staff/service routes.
Summary
Fire Check Scotland assessed a restaurant premises with public dining areas, commercial kitchen use, staff welfare space, storage and service routes.
The assessment focused on keeping public escape arrangements reliable while controlling the higher-risk ignition and fuel sources associated with cooking, extraction, gas and storage.
The Premises
- Restaurant premises with public dining accommodation.
- Commercial kitchen, preparation and wash-up areas.
- Staff, customers, delivery drivers and contractors.
- Storage, waste, cellar or service areas where applicable.
- No sleeping accommodation.
Why This Project Was More Complex
Restaurant fire risk is driven by a mix of public occupancy and kitchen hazards. The assessment needed to consider whether exits, alarm arrangements, emergency lighting and staff procedures would work during service, while also checking extraction, cooking equipment, gas isolation, extinguishers and combustible storage.
Key Technical Themes
- Customer escape routes, occupancy and final exits.
- Commercial kitchen ignition sources and housekeeping.
- Kitchen extraction cleaning and maintenance evidence.
- Gas/electrical isolation and contractor certification.
- Suitable extinguishers, fire blanket and staff training.
- Waste storage, deliveries and end-of-night closing checks.
Fire Check Scotland Approach
The assessment considered the restaurant during normal trading, not just when empty.
Fire Check Scotland reviewed front-of-house escape, kitchen/service risks and the records needed to evidence that critical systems were being maintained.
Outcome
The client received a practical restaurant action plan covering customer escape, kitchen controls, extraction and gas/electrical evidence, extinguishers, staff training and routine opening/closing checks.
Relevance to Similar Clients
Relevant to restaurants, cafes, takeaways, hospitality operators and food-led premises with public dining and commercial cooking risks.