Cleaning the kitchen can be a daunting task, but with a little organization and the proper tools, it can be a breeze. Kitchen cleaning report forms are one of those tools that can help make your job easier. These forms provide a simple checklist of the tasks that need to be done in order to clean the kitchen, as well as space to record what was done and when. This allows you to keep track of your progress and ensure that everything has been cleaned properly. Additionally, using a kitchen cleaning report form provides a professional appearance for your business or home. If you're looking for an easy way to keep your kitchen clean, then consider using a kitchen cleaning report form.
Before you fill in kitchen cleaning report, you will need to understand more in regards to the type of form you'll work with.
| Question | Answer |
|---|---|
| Form Name | Kitchen Cleaning Report |
| Form Length | 1 pages |
| Fillable? | No |
| Fillable fields | 0 |
| Avg. time to fill out | 15 sec |
| Other names | blank hood cleaning checklist, kitchen hood cleaning contract, kitchen report format, commercial hood cleaning report template |
Kitchen Exhaust Systems Cleaning Report
Property Inspected_________________________________________ Date of Inspection:_______________________
PropertyAddress:_________________________________________________________________________________
Owner:___________________________________________Phone:_________________________________________
Multiple Hoods: |
Yes No |
Name/location of hood: ___________________________________ |
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Appliances |
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Main Fuel Type: |
Natural Gas |
Electric |
Solid Fuel |
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Cooking Volume: |
Very High |
High |
Medium |
Low |
Main Cooking Style: |
Deep Fat Frying |
Asian |
Griddle |
Char Broiling |
Other:__________________
Does exhaust hood capture all heat and cooking effluent? |
Yes |
No |
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Exhaust System |
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Hood Type: |
Modular Extractor |
Water wash |
Filter |
Other:__________________ |
Fan Type: |
Upblast |
Other:__________________ Fan Termination: Wall Roof |
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Duct Type: Type I (grease) Type II (steam, vapor, heat, odors) |
Rooftop grease containment system |
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Number of floors of system:_________ |
Feet of Horizontal Duct:__________ |
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None
Acceptable 50 microns
Cleaning Required
2000 microns
Critical Depth 3175 microns
Grease
Grease
Grease
Grease
Grease
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Yes |
No |
NA |
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Yes |
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No |
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NA |
Entire system interior accessible? |
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Fan tippable or interior accessible? |
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Adequate access panels? |
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Fan is working properly? |
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Filters conforming and in place? |
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Is fan wiring defect free? |
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Water wash hood operational? |
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Roof around fan is free of grease |
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Hood Damper operates properly? |
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System is liquid tight? |
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Dangerous |
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Entire system clean to applicable codes? |
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Recommended Cleaning Frequency: _______times per year. |
Next Cleaning Date:_______________________ |
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Inaccessible areas exist in this system? |
Yes |
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No (Areas not inspected are listed in comments.) |
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Summary
Name of Cleaning Company:______________________________ Vancouver Endorsement # ____________________
Comments:_______________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
Photos or additional information attached? ______________________________________________________________
Technician Name:__________________________________________ Endorsement #___________________________
Signature:________________________________________________ Contact Number: ________________________
Vancouver Municipal Code 16.04 requires all hood cleaning contractors working within the City of Vancouver to submit hood inspection, cleaning and maintenance reports to the Vancouver Fire Marshal’s Office within 30 days of the service. Contractors who fail to submit these documents can be subjected to monetary penalties and their endorsement to work within the City of Vancouver may be revoked.
VMC 16.04 also requires hood cleaning reports to be maintained on site for a minimum of six years.
12/21/2009