Every year, commercial kitchen fires cause millions of dollars in damages across Ontario, shutting down restaurants, endangering staff, and in the worst cases, claiming lives. Behind most of these incidents is a common thread: preventable failures in fire safety planning, equipment maintenance, and regulatory compliance.
For Ontario food service operators, understanding fire safety is not optional. It is a legal obligation, an operational necessity, and a direct reflection of your duty to protect the people who work and dine in your establishment. The Ontario Fire Code, NFPA 96 standards, and TSSA regulations create a layered framework that demands attention from anyone running a commercial kitchen.
In this analysis, we break down what Ontario operators genuinely need to know, covering suppression system requirements, hood and exhaust maintenance schedules, grease management best practices, and how inspections actually work in practice. Whether you are managing a single location or overseeing multiple sites, this guide will sharpen your understanding of compliance obligations and help you build a kitchen environment where fire risks are actively managed rather than simply hoped away.
How Grease Buildup Becomes a Fire Hazard
Every commercial kitchen operates under a silent and compounding threat. As cooking surfaces reach operating temperatures, grease-laden vapors rise continuously from fryers, griddles, woks, and open flames. Those vapors travel upward into the hood canopy, where they begin to cool against metal surfaces. As they cool, they condense, depositing a thin film of flammable residue onto hood interiors, baffle filters, and duct walls. Over days and weeks of high-volume cooking, that film thickens into a dense, sticky layer of oily sludge. Left unaddressed, this accumulation builds into deposits substantial enough to sustain independent combustion, turning the exhaust system itself into a fuel-lined corridor running through the structure of the building.
The ignition threshold for this accumulated grease is remarkably low. A routine flare-up from a wok, a spark from a broiler, or grease dripping onto an open burner can be enough to ignite deposits inside the ductwork. Once ignited, the fire does not stay at the cooking surface. It follows the grease pathway upward through the duct system, accelerating as it reaches heavier deposits in vertical and horizontal runs far above the cooking line, well outside the reach of staff and standard suppression equipment. According to NFPA's restaurant fire protection guidance, cooking equipment is the leading cause of fires in eating and drinking establishments, involved in approximately 60% of all reported incidents. That statistic places the duct pathway from cooking equipment to exhaust fan at the top of any serious fire risk assessment for commercial kitchens.
Compounding this risk is the direct effect that grease buildup has on the suppression systems designed to stop a fire before it spreads. Suppression nozzles positioned above cooking surfaces rely on unobstructed access to deliver extinguishing agent directly to the ignition point. When grease accumulates around those nozzles and clogs grease removal devices, the suppression system is functionally defeated at the moment it is needed most. As Fire Safety Supply's analysis of NFPA 96 details, this is precisely why the standard mandates regular inspection and cleaning; the protective systems installed at significant cost become liabilities when maintenance is deferred.
The data behind these risks is substantial and consistent. NFPA data indicates that failure to clean cooking equipment and exhaust systems is a contributing factor in 20 to 25% of commercial kitchen fires. IKECA Journal estimates place the share of restaurant fires attributable to grease buildup in exhaust systems at nearly one in three. From 2010 to 2014 alone, fires linked to cleaning failures in commercial kitchens produced annual averages of 3 deaths, 110 injuries, and $165 million in property damage. As Done Right Hood & Fire Services notes, grease accumulation in exhaust systems consistently ranks among the most consequential and preventable fire hazards in commercial kitchen environments. For high-volume operations running tandoor ovens, wok stations, or charbroilers, the rate of grease deposition is significantly faster than in standard kitchens, compressing the timeline from clean system to dangerous accumulation and making scheduled professional cleaning not a best practice but an operational necessity.
NFPA 96: The Standard That Governs Commercial Kitchen Fire Safety
NFPA 96, formally titled the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, is the foundational code document governing commercial kitchen exhaust systems across North America. Published by the National Fire Protection Association, it establishes minimum criteria for the inspection, cleaning, and maintenance of hoods, ducts, fans, and related equipment in every category of commercial cooking environment, from high-volume restaurant kitchens to institutional cafeterias and hotel banquet facilities. Once incorporated into state and provincial fire codes through adoption mechanisms like the International Fire Code and NFPA 1, the standard's requirements carry full legal force. Operators who overlook it are not simply missing a best practice; they are operating in violation of enforceable law.
A Tiered Cleaning Schedule Built Around Actual Risk
One of NFPA 96's most practical contributions to fire safety is its risk-calibrated cleaning schedule, which recognizes that not all kitchens generate grease at the same rate. Understanding NFPA 96 kitchen hood cleaning and inspection intervals begins with matching the operation type to the correct frequency tier. Solid fuel systems, including wood-burning and charcoal operations, require monthly cleaning because these fuel sources produce the most aggressive accumulation of combustible residue. Quarterly cleaning is mandatory for high-volume operations such as 24-hour kitchens, charbroilers, and wok stations, precisely the high-heat, high-output environments that characterize much of Ontario's diverse commercial kitchen landscape. Moderate-volume operations fall into a semi-annual cycle, while low-volume establishments such as seasonal facilities, day camps, or churches qualify for annual service.
Critically, the schedule is not the only compliance trigger. NFPA 96 includes an unconditional mandate: if any inspection reveals grease accumulation beyond acceptable thresholds, cleaning must occur immediately, regardless of where the kitchen stands in its regular interval. This provision closes the gap that fixed-schedule thinking can create. A kitchen that shifts to higher-volume operations mid-cycle, or one that adds charbroiling to its menu, may reach a hazardous accumulation level well before its next scheduled service date.
Documentation, Certification, and a Standard That Keeps Evolving
Compliance under NFPA 96 is not complete until it is documented. After each qualifying cleaning, a certificate must be posted directly on the serviced hood, capturing the date of service, the scope of work performed, and the service provider's identifying information. This on-equipment record is not administrative formality; it is the primary evidence reviewed by Authorities Having Jurisdiction during fire inspections, and its absence can trigger violations even when cleaning was otherwise performed correctly.
The standard itself is not static. In November 2025, Cadexair hosted a widely attended webinar specifically addressing new NFPA 96 revisions, a clear signal that the compliance landscape continues to shift. Recent updates have introduced digital recordkeeping requirements, expanded rooftop grease containment standards, and extended the standard's scope to cover food trucks, ghost kitchens, and other non-traditional operations. The NFPA 96 cleaning frequency summary for 2026 reflects this momentum, confirming that operators must treat NFPA 96 as a living document requiring continuous monitoring rather than a one-time reference.
The commercial weight of this compliance ecosystem is substantial. The global market for NFPA 96 kitchen ventilation compliance services was valued at $6.8 billion in 2025 and is projected to reach $11.9 billion by 2034, growing at a 6.4% CAGR. That trajectory is driven by tightening AHJ enforcement, rapid foodservice sector expansion, and increasing operator awareness of personal liability exposure when grease-related fires result in injuries, property damage, or insurance claim denials.
Ontario's Regulatory Framework: Fire Code, the OFM, and Municipal Inspections
Understanding where NFPA 96 derives its legal force in Ontario is essential for any operator who views the standard as optional guidance rather than binding law. The Ontario Fire Code, formally enacted as Ontario Regulation 213/07 under the Fire Protection and Prevention Act, 1997, explicitly incorporates NFPA 96 requirements for commercial cooking operations under section OFC 2.6.1.12.(1). This integration covers exhaust hoods, ducts, fans, and fire suppression systems, meaning the cleaning intervals, inspection protocols, and documentation requirements established by NFPA 96 carry the full weight of provincial legislation. The current OFC consolidation, which took effect January 1, 2026 and incorporates amendments O. Reg. 87/25 and O. Reg. 303/25, represents the most current iteration of these obligations. For Ontario operators, this distinction matters enormously: non-compliance is not a regulatory grey area or a matter of industry preference, it is a provable violation of provincial law.
Provincial Oversight: The Role of the OFM
The Office of the Fire Marshal serves as Ontario's central authority for fire safety standards, issuing enforcement guidance, directives, and technical bulletins that flow directly to local fire services across the province. The OFM's jurisdiction extends across every class of occupancy, meaning restaurants, hotels, hospitals, long-term care facilities, institutional cafeterias, and any other commercial kitchen environment fall within its oversight mandate. This provincial-level authority creates a consistent regulatory floor that no municipal operator can fall beneath, regardless of how actively their local fire department enforces the code in practice. The OFM does not operate in isolation; it works through a distributed enforcement network that relies on municipal fire inspectors as the primary point of contact with commercial operators.
Municipal AHJ Enforcement Across Ontario
Local Authorities Having Jurisdiction, the municipal fire inspectors operating in cities including Toronto, Mississauga, Hamilton, Ottawa, and Brampton, are the front-line enforcers of OFC compliance. These inspectors conduct routine scheduled inspections, respond to complaints filed against specific premises, and investigate any fire incident involving cooking equipment. Critically, NFPA 96 functions as the shared technical reference across all Ontario municipalities, meaning an inspector in Hamilton and an inspector in Ottawa are evaluating exhaust systems against identical standards. Operators cannot reasonably argue that their city applies a different or more lenient interpretation of the code.
Consequences of Non-Compliance
When an AHJ inspection identifies deficiencies, the consequences escalate with the severity and history of the violation. Written orders requiring remediation within a specified timeframe represent the initial enforcement step, followed by re-inspection fees if violations persist. Continuing non-compliance can generate fines reaching $2,000 per day, mandatory temporary facility closure, and, in serious or repeat cases, potential loss of the operating licence. Beyond regulatory penalties, non-compliance creates direct insurance exposure; insurers routinely deny claims following kitchen fires where exhaust system maintenance records cannot confirm adherence to required cleaning schedules.
The Multi-Location Compliance Challenge
North America currently holds 38.7% of the global NFPA 96 kitchen ventilation compliance market, with rising AHJ enforcement activity identified as the primary growth driver, a trend that carries direct implications for Ontario operators heading into 2026. For franchise groups or multi-unit operators, this enforcement environment compounds significantly. A franchise with locations in Toronto, Mississauga, and Brampton is simultaneously subject to three separate municipal fire departments, each operating on independent inspection schedules with independent enforcement discretion. Consistent cleaning documentation, standardized service intervals, and centralized recordkeeping are not administrative conveniences for these operators; they are operational necessities that determine whether the business can demonstrate compliance across every jurisdiction at once.
High-Risk Equipment: Tandoor Ovens, Wok Systems, and Charbroilers
Not all commercial cooking equipment poses equal fire risk, and NFPA 96 reflects this reality through tiered cleaning schedules calibrated to actual grease output and operating intensity. Tandoor ovens, wok stations, and charbroilers occupy the most demanding tier in that framework, requiring quarterly cleaning at minimum. This places them in the same compliance category as 24-hour cooking operations, a classification that signals the severity of grease accumulation these systems generate relative to standard commercial ranges.
Wok Systems: High-Velocity Grease Loading
Wok cooking presents a distinct ventilation challenge that standard hood design and cleaning protocols were not built to address. The cooking method involves rapid, high-heat combustion with intense grease vapor output produced in concentrated bursts. The volume and velocity of grease-laden air moving through a wok hood canopy is substantially greater than what a moderate-volume cooking line produces, which accelerates condensation and deposit buildup at a rate that a quarterly schedule can barely keep pace with. When cleaning intervals slip or when technicians apply generic procedures, grease layers accumulate quickly inside hood plenums and vertical duct runs, creating conditions where a single flare-up can ignite a system-wide fire. Commercial kitchen fire safety guidance consistently identifies cooking equipment as the leading ignition source across eating and drinking establishments, and high-heat wok stations amplify that risk considerably.
Tandoor Ovens: A Specialized Cleaning Challenge
Tandoor ovens introduce a combination of hazards that no other equipment category replicates. Operating at internal temperatures exceeding 480 degrees Celsius, these ovens burn solid fuel or high-output gas and generate radiant heat, carbonized residue, and flammable grease deposits simultaneously. When solid fuel is used, NFPA 96 standards elevate the required cleaning frequency to monthly, the most demanding interval in the standard, because combustion byproducts and grease interact in ways that accelerate hazardous buildup. The dense carbonized residue that accumulates in tandoor exhaust systems bonds differently to duct surfaces than liquid grease deposits, resisting the alkaline degreasers that work adequately on standard cooking equipment.
Why Generic Cleaning Methods Fall Short
Technicians without direct experience cleaning tandoor and wok systems routinely underestimate what those systems leave behind. Standard procedures and off-the-shelf chemical degreasers address surface deposits but frequently miss accumulations behind access panels and in the upper sections of vertical duct runs where grease vapor has cooled and solidified. Incomplete cleaning in these locations creates a fire hazard that is invisible during a casual inspection yet capable of sustaining a serious duct fire. A comprehensive understanding of NFPA 96 makes clear that compliance is not achieved by surface-level cleaning alone; the entire exhaust pathway must be addressed.
Power Hoods Systems has built its methodology specifically around these challenges. Operating since 1993 and with more than 5,000 completed projects across Ontario kitchens, the company developed cleaning protocols for high-volume tandoor and wok systems through direct field experience in markets where these cooking styles are common. That depth of specialization is what separates compliant cleaning from cleaning that only appears compliant until a fire inspector or an ignition event reveals otherwise.
Beyond Restaurants: Fire Safety in Hospitals, Hotels, and Institutional Kitchens
The fire safety stakes in commercial kitchens do not scale uniformly across facility types. A kitchen fire in a standalone restaurant is a serious operational crisis; the same fire in a hospital, hotel, or correctional facility can become a mass casualty event. Understanding why these environments demand heightened compliance discipline is essential for the facilities professionals and operators responsible for them.
Hospitals and Long-Term Care Facilities
Healthcare kitchens represent the highest-consequence category in commercial cooking fire safety. Many patients in acute care and long-term care settings are non-ambulatory, sedated, or connected to life support, making rapid horizontal and vertical evacuation functionally impossible in the way it would occur in a restaurant. This reality transforms a containable kitchen fire into a potential disaster affecting entire wards. Accreditation Canada's Qmentum program and the Joint Commission's Environment of Care standards treat fire code compliance, including kitchen exhaust system maintenance, as a condition of continued accreditation. A failed inspection finding related to grease accumulation or an unserviced suppression system can directly jeopardize a facility's operating license. Under NFPA 96 2025 updates, hospital kitchens running 24/7 service periods are now explicitly required to meet monthly cleaning schedules, with no grandfathering provisions remaining for older suppression systems.
Hotel Kitchens and the Overnight Service Window
Hotel foodservice operations compound grease accumulation risk through sheer operational density. A single facility may run breakfast service, lunch, dinner, banquet events, and continuous room service across multiple cooking stations simultaneously, a volume profile that satisfies the threshold for monthly or quarterly cleaning obligations under NFPA 96. Scheduling that cleaning is the operational challenge. Shutting down cooking lines during active service periods is not commercially viable, making overnight service windows not a convenience but a structural necessity. Service providers who cannot accommodate late-night or pre-dawn scheduling effectively cannot serve hotel clients at the compliance frequency those kitchens require.
Schools, Correctional Facilities, and the Facilities Management Gap
Institutional kitchens in schools, government buildings, and correctional facilities are bound by the same NFPA 96 compliance obligations as any commercial restaurant under Ontario Fire Code. The critical difference is that compliance responsibility often rests with generalist facilities management teams who may have deep competence in HVAC, plumbing, or structural maintenance but limited direct familiarity with hood cleaning frequency requirements. Under NFPA 96 Section 4.1.5, ownership of system maintenance obligations travels with the building owner or formally designated operator, meaning institutional ignorance of cleaning intervals is not a recognized defense during an inspection or insurance claim review.
Insurance, Liability, and the Cost of Non-Compliance
Ontario insurance underwriters serving institutional occupancies are increasingly requiring documented hood cleaning compliance as a condition of coverage, with some carriers requesting cleaning certificates at policy renewal. The financial logic is straightforward. Property damage claims, business interruption losses, and personal injury litigation arising from a fire in a high-occupancy institutional building reach figures that are categorically different from restaurant-scale losses. A decade of compliant hood cleaning across an entire hospital or hotel portfolio costs a fraction of a single major fire settlement. The 2025 NFPA 96 requirement for digital documentation of all cleaning activity directly supports the audit trail that underwriters and accreditation bodies now expect to see.
What a Compliant Professional Hood Cleaning Actually Includes
Understanding what separates a genuinely compliant hood cleaning from a surface-level wipe-down is essential for any commercial kitchen operator managing real fire safety risk. NFPA 96 is precise about what must happen during each service visit, and the gap between a compliant clean and an inadequate one is where most preventable kitchen fires originate.
A compliant service begins before any equipment is touched. The technician must conduct a pre-service inspection of the complete exhaust pathway, starting at the hood canopy and tracing every section through to the rooftop exhaust fan. This inspection identifies the location of all access panels, assesses grease trap condition, documents the state of suppression nozzles, and flags any structural deficiencies that may limit cleaning access. This step is not procedural formality; it establishes a documented baseline that protects the operator if a pre-existing deficiency becomes relevant during a fire investigation or insurance review.
Interior duct cleaning is where many non-specialist providers fall critically short. What constitutes compliant hood cleaning under NFPA 96 is unambiguous: the complete exhaust path must be cleaned from the hood canopy and filters through every duct section to the rooftop fan. This includes horizontal runs, vertical shafts, elbows, and transitions, not only the visible canopy surfaces that are easily accessible from the kitchen floor. The 2025 edition of NFPA 96 strengthened access panel requirements specifically to close the compliance gap that allows interior duct sections to go uncleaned. Any provider who cannot demonstrate full-duct access and cleaning is not delivering a compliant service, regardless of what their invoice states.
The rooftop exhaust fan represents an independent ignition risk that operators frequently underestimate. Fan blade grease accumulation, worn belt condition, and motor housing contamination must each be inspected and serviced as part of a complete clean. A grease-saturated fan motor can ignite entirely separately from any accumulation within the duct run, meaning a kitchen with clean interior ducts can still experience a rooftop fan fire if this component is neglected. Removing and degreasing the fan shroud, blades, and base is a distinct technical requirement under NFPA 96, not an optional add-on.
Ensuring restaurant hood cleaning compliance also requires that grease removal devices and the areas immediately surrounding suppression nozzles be cleaned and inspected as part of every service visit. Grease accumulation around suppression nozzles obstructs their discharge pattern at the moment a fire occurs, effectively neutralizing the suppression system when it is needed most. This inspection step is among the most frequently skipped by generalist cleaning contractors who lack kitchen exhaust specialization.
Upon completion, two documentation outputs are required. First, a written deficiency report must be issued identifying any areas that could not be fully cleaned due to missing access panels, structural obstructions, or equipment condition. This report is the operator's documented protection; it establishes that unreachable sections were identified and reported, shifting liability for those pre-existing conditions away from the operator. Second, an NFPA 96-compliant certificate must be physically posted on each cleaned hood, showing the service company name, the technician who performed the work, the date of cleaning, and any areas left uncleaned. Power Hoods Systems provides both documents as standard deliverables on every service, combined with overnight scheduling that ensures full system access after equipment has cooled and the kitchen is clear, so the complete clean is finished and documented before morning prep begins.
Insurance, Liability, and Documentation: The Stakes Operators Overlook
Commercial property and fire insurance policies in Ontario routinely embed maintenance compliance clauses that carry serious financial consequences most operators have never read closely. These clauses create a direct causal test: if a kitchen fire is found to have originated in, or been accelerated by, an exhaust system that was not cleaned at NFPA 96-mandated intervals, the insurer has documented grounds to reduce or deny the claim entirely. The principle is well-established across the industry. As NFPA 96 certified hood cleaning guidance confirms, fire marshals, insurers, and loss-control teams rely on NFPA 96 when determining whether a kitchen was adequately maintained before a fire, inspection, or insurance review. This framing matters: NFPA 96 compliance is treated as a fire-prevention and liability-control requirement, not optional routine maintenance, and that distinction shapes how claims are evaluated at every stage.
Following a kitchen fire, documentation becomes the pivotal evidence. Insurer adjusters and Ontario Fire Marshal investigators treat hood and duct cleaning records as primary reference points when reconstructing pre-fire maintenance history. When those records are absent, incomplete, or show cleaning intervals that did not meet NFPA 96 frequency requirements for the operation's cooking volume, the evidentiary gap shifts liability directly onto the operator. The inability to demonstrate due diligence is treated as a finding of negligent maintenance, which compounds both the insurance exposure and potential regulatory consequences simultaneously.
Ontario AHJ inspectors conducting fire safety audits examine a defined combination of physical conditions and documentary evidence. On the documentation side, inspectors specifically look for posted NFPA 96 cleaning certificates, written deficiency reports from prior service visits, dated service stickers showing cleaning dates and next-service recommendations, and a documented cleaning schedule calibrated to the operation's actual cooking type and volume. These documentary items carry weight equal to the physical condition of the hood and duct surfaces during the inspection itself.
Operators who engage unqualified or non-certified cleaning providers face a particularly dangerous form of compounded exposure. A certificate issued by a provider who lacks proper certification is non-compliant on its face; it does not satisfy the insurer's maintenance clause and does not constitute evidence of compliance before an AHJ, regardless of how official the paperwork appears. The insurance denial risk remains fully intact, and regulators treat the use of unqualified providers as an aggravating factor in enforcement proceedings because it signals either ignorance of or indifference to the governing standard.
The most practical protection available to any Ontario commercial kitchen operator is a complete, well-organized documentation file kept on-site and accessible for unannounced inspections. That file should contain dated cleaning certificates from each service visit, before-and-after photo documentation of the exhaust system, written inspection and deficiency reports noting any areas requiring follow-up, and records confirming that identified deficiencies were subsequently remediated. This file does not merely satisfy regulatory curiosity; it is the primary evidence an operator can produce in both an insurance dispute and an AHJ enforcement proceeding to demonstrate that fire safety obligations were taken seriously and met consistently.
Emergency Situations: What to Do After a Grease Fire or Failed Inspection
A grease fire, even one that appears contained, triggers immediate compliance obligations that cannot be deferred. Under NFPA 96, no commercial kitchen may resume operations following a fire event until the affected exhaust system has been fully inspected and cleaned by a qualified provider. The standard explicitly does not recognize operator self-assessment as a permissible substitute for professional inspection, regardless of how minor the fire appeared or how quickly it was extinguished. Grease-laden vapors penetrate deep into concealed ductwork during any flare-up, depositing ignitable residue in areas that are invisible without a proper inspection, and suppression system discharge leaves corrosive wet chemical residue across hood surfaces that must be fully removed before the system can be reset and relicensed for operation.
When an AHJ inspection results in a written deficiency order for hood cleaning, Ontario operators face tight enforcement windows. In many Ontario municipalities, re-inspection deadlines following a written order typically fall within 24 to 72 hours, requiring immediate access to a certified provider capable of mobilizing, completing work to NFPA 96 standards, and issuing proper compliance documentation before the reinspection appointment. An operator who cannot secure that service within the required window faces the prospect of extended closure, compounding the financial impact of the initial violation.
Post-fire cleaning is a materially different scope of work than scheduled maintenance. Beyond standard duct and hood cleaning, technicians must assess and address fire-damaged access panels, heat-warped ductwork sections, and all surfaces contaminated by suppression agent discharge. None of these conditions can be evaluated visually by kitchen staff, and compliance documentation cannot be issued until all deficiencies are resolved. Operators should also note that the suppression system contractor must independently inspect and reset the system, meaning two certified parties need to be contacted simultaneously following any incident.
Power Hoods Systems operates 24/7 emergency service built for exactly these situations, with the capacity to mobilize overnight crews across Toronto, Mississauga, Hamilton, Ottawa, Brampton, and surrounding Ontario communities. Every operator should store their certified hood cleaning provider's emergency contact number directly alongside their fire suppression service contact, ensuring both can be reached in the immediate hours following any fire event or inspection order.
The Bottom Line on Commercial Kitchen Fire Safety
The evidence assembled across this analysis points to one conclusion: grease accumulation in commercial kitchen exhaust systems is not a maintenance inconvenience but a documented fire hazard responsible for roughly one in three restaurant fires. Approximately 43% of restaurants that experience a kitchen fire never reopen, meaning the financial consequences of a single preventable event can permanently end an operation built over years.
NFPA 96 establishes legally enforceable cleaning frequencies, monthly for solid-fuel and high-volume operations, quarterly for wok and charbroiling environments, and semi-annually or annually for lower-volume kitchens. In Ontario, compliance is mandatory under the provincial Fire Code, enforced through municipal fire inspector orders, operational closures, and fines that carry no grace period.
The insurance dimension reinforces the safety argument. Commercial policies routinely void claims when documented maintenance failures contributed to a fire event. Non-compliance eliminates your financial safety net at the precise moment you need it most.
Power Hoods Systems has delivered NFPA 96 certified hood cleaning and exhaust services across Ontario since 1993, completing more than 5,000 projects with 24/7 emergency availability. Contact the team today for a compliance assessment before your next inspection, not after.