Food Truck Fire Inspection Checklist

What is the business name of the food truck?

What is the vehicle license plate number?

Where is the location of the inspection?

What is the date of the inspection?

What is the time of the inspection?

What is the name of the inspector?

Is all cooking equipment securely mounted and in good working condition?

Is grease buildup regularly cleaned from the cooking area and exhaust hood?

Are cooking appliances turned off and cooled before moving the vehicle?

Is a Class K fire extinguisher available near the cooking area?

Is an automatic fire suppression system installed above the cooking equipment and fully functional?

Have the fire suppression system and fire extinguishers been serviced in the last 12 months?

Is the electrical wiring insulated and free from damage?

Are frayed cords, overloaded circuits, or improper extension cords not being used?

Are the circuit breakers easily accessible and properly labeled?

Are propane tanks securely mounted and located outside the vehicle?

Are the tanks, hoses, and connectors free from leaks and in good condition?

Does the vehicle have a functional gas leak detector if propane is used?

Are the ventilation hoods clean and grease-free?

Is the exhaust system working properly and directing fumes outside the truck?

Are the air intake and exhaust ports unobstructed?

Are combustible materials stored away from heat sources?

Are flammable liquids stored in approved, clearly labeled containers?

Are trash and grease regularly removed from the premises?

Is there a clear path to the service window and door inside the truck?

Are the emergency exits clearly marked and unobstructed?

Are staff trained on the emergency evacuation plan?

Is a first-aid kit available and easily accessible?

Is the truck equipped with a carbon monoxide detector if cooking indoors?

Are safety signs and operation instructions clearly displayed and readable?