A kitchen hood inspection should identify the exact system, show where grease is collecting, confirm which areas can be reached and record the condition after cleaning. The strongest evidence is a written scope with labelled photos taken before and after work from the same locations.
Use this checklist with the contractor before the job begins and again before the restaurant signs off. It is a service-quality checklist, not a substitute for a fire-system inspection, mechanical test or official compliance review.
Before Cleaning: Identify the System and Its Use
Record the site name, kitchen area and hood reference. A hotel or food hall may have several hoods, so “main kitchen” is not always specific enough. Note the cooking equipment beneath each hood and any recent change to the line.
The pre-cleaning record should include:
- Hood or kitchen identification
- Cooking equipment under the hood
- Normal operating hours
- High-grease cooking methods in use
- Last known cleaning date
- Smoke, odor, heat or noise complaints
- Previous inaccessible areas
- Building-management access conditions
This short record gives context to the photographs. A duct serving a 20-hour frying operation should not be judged as if it serves a low-use pantry.
Check the Visible Hood and Filter Bank
Look at the canopy, hood edges, filter bank, lights and grease collection points while the equipment is safely shut down and cool. Do not reach into concealed areas or remove protected parts unless the assigned person has made the system safe.
Record grease drips, missing filters, gaps between filters, damaged frames, loose panels and deposits above the filter line. Filters should be identified by condition rather than described simply as “dirty.” A close photograph and a wider location photograph are useful together.
If filters are due for replacement rather than cleaning, keep that action separate on the report. A cleaning invoice should not imply that a damaged filter was repaired.
Confirm Duct and Access-Panel Reach
Internal duct condition cannot be judged from the canopy alone. Ask where the access panels are, which duct sections can be viewed and which sections cannot be reached. An inaccessible bend or vertical run should be written down before cleaning begins.
Check for grease around access-panel edges, missing fasteners, damaged seals and old residue outside the duct. These observations may call for repair as well as cleaning. The contractor should not silently close a panel and leave a suspected leak off the report.
The UAE Fire and Life Safety Code of Practice is Dubai Civil Defence’s official fire-safety reference. The exact duties for a site depend on its system and the authority’s current requirements, so the checklist should not be treated as an approval certificate.
Review the Exhaust Fan and Discharge Area
Fan inspection may need roof or plant-room access. Confirm access permission, safe isolation and the responsible person before the service date. Kitchen staff should not climb onto roofs or open fan assemblies for a quick check.
Where safe access has been arranged, the record can cover:
- Grease on the fan housing or nearby surface
- Grease collection condition
- Visible buildup on accessible fan parts
- Loose, damaged or missing access hardware
- Unusual fan noise reported by staff
- Discharge obstruction seen by the assigned technician
- Mechanical faults referred for repair
Cleaning and mechanical repair are different jobs. The report should say which one is needed.
Agree on Photo Evidence Before Work Starts
Ask for photos from fixed points: inside the hood above the filters, each accessible duct opening, the fan area and grease collection points. Label them by hood and location. “Photo 1” is weak evidence if nobody can tell where it was taken.
Before-and-after images should use roughly the same angle and distance. Good lighting matters because a dark image can hide residue. A short video may be useful for long accessible runs, but it should not replace the written location record.
For a larger maintenance plan, use the commercial kitchen exhaust maintenance guide to connect the inspection with daily observations and future service dates.
During Cleaning: Protect the Kitchen and Control Grease
Confirm that food, utensils and open packaging have been removed or sealed away from the work zone. Nearby equipment and food-contact surfaces need suitable protection. Loosened grease and wastewater should be contained and removed without spreading through the kitchen.
No one should bypass an isolation rule simply to finish faster. Electrical equipment, fans, gas appliances and fire-protection components have separate safety needs. The site and contractor should agree on who is allowed to isolate and restart each item.
The preparation steps are set out in How Restaurants Can Prepare for Kitchen Hood Cleaning.
After Cleaning: Repeat the Same Inspection Points
Return to the locations recorded before cleaning. Compare the canopy, filter bank, accessible plenum, duct openings, panels, fan area and collection points. Photos should show the cleaned surface clearly, not only the front of the hood.
Check these points before sign-off:
- No visible pooled degreaser or loose residue remains in reached areas.
- Filters and panels have been returned to their correct positions.
- Grease cups or collection points are clean and fitted.
- Protective sheets and cleaning waste have been removed.
- Any damage or restricted-access area is written on the report.
- The work area has been handed back for the restaurant’s own hygiene check.
- The responsible person knows what needs repair or follow-up.
Do not sign a blank or vague completion form. If one duct section was not accessible, the report should say so. That note protects both the restaurant and contractor from a false assumption later.
What a Cleaning Service Report Should Contain
A useful report contains the site, date, hood identification, scope, areas reached, products or methods where relevant, photo evidence, faults found, restricted areas and follow-up advice. It should also identify who completed the work and who accepted the handover.
Keep the report with earlier visits so deposit patterns can be compared. If grease returns much faster than before, review cooking volume, filters, airflow and access rather than automatically repeating the same job.
Clean Well can inspect the site and define a scope for commercial kitchen hood, duct and exhaust cleaning. Ask for the exact components and evidence to be listed before booking.
Frequently Asked Questions
What should a kitchen hood inspection include?
It should identify the hood, cooking equipment, filter condition, visible canopy and plenum areas, accessible duct sections, access panels, fan area, grease collection points and any operating complaint. Separate cleaning observations from mechanical or fire-system work.
How is grease buildup checked inside a duct?
A trained person uses safe access openings and suitable lighting to view reachable internal surfaces. The location and condition should be photographed. Staff should not enter, drill or dismantle ductwork to create access.
What should a hood-cleaning service report contain?
The report should state the site, date, system identification, agreed scope, areas reached, before-and-after evidence, inaccessible sections, faults found, follow-up work and handover details.
Should a restaurant request before-and-after photos?
Yes. Ask for labelled images taken from the same inspection points. Photos of only the canopy do not show the condition of the accessible duct or fan.
Does this checklist prove Dubai compliance?
No. It is a practical service-review tool. Compliance depends on the current requirements that apply to the site, its installed systems and the relevant authority. Use official Dubai sources and qualified specialists for formal compliance decisions.
