Hospital & long-term care kitchen compliance.

Hospital and long-term-care kitchens answer to two oversight bodies at once: the fire marshal's NFPA 96 requirements and the health authority's food-safety inspections. Neither one waits for the other, and a facility that can't shut its kitchen down for a maintenance visit still has to hit both.

Frequency guidance for institutional kitchens.

NFPA 96 sets required hood-cleaning frequency by cooking volume, the same standard that governs every commercial kitchen. Most hospital and LTC kitchens fall into the moderate-volume tier:

Kitchen volume	Examples	Required frequency
Critical (24-hr / heavy frying)	24-hr food service, solid-fuel cooking	Monthly
High volume	Large acute-care cafeterias with heavy fry/grill use	Quarterly
Moderate volume	Nursing home & hospital corporate kitchens	Semi-annually
Low volume (no frying / limited cooking)	Small LTC kitchens, limited-menu facilities	Annually

Your actual tier depends on your kitchen's real cooking volume and method, confirmed at a walkthrough — not assumed from facility type alone.

Scheduled around your operation, not ours.

A facility that runs food service around the clock can't simply close the kitchen for a service window. We schedule cleaning and grease-trap service around your operating hours and any health-authority inspection windows, and every visit is photo-documented to the same standard we use for every other client — ready to hand a fire inspector or health-authority auditor on demand.

Multiple facilities in one health network or LTC group can be coordinated under one compliance calendar. See our multi-location approach →