Ensure your address is clearly posted on your building, and is visible from the street.

Keep storage at least 30 inches from electrical panels.

Do not tape electrical breaker switches in the open (on) position.

Check your emergency lighting once a month. This can be done by turning off the breaker(s) to your overhead lighting. Always call a licensed electrician to perform this task if you’re unsure how too. Also check to ensure the light bulbs in your exit signs are working. The bulbs need to work with both normal power and when power is lost.

Make sure your fire protection systems (fire alarms, sprinklers, and fire extinguisher) are serviced by a Phoenix Fire Department registered company on an annual basis.

Always keep exits unblocked and accessible.

Never have more than ONE approved locking device on an exit door.

Provide a minimum 2A-10BC rated fire extinguisher, mounted and accessible, within 75 feet of all points in the building. Stairs, ramps, and elevators cannot be used in the travel distance. Each level needs separate extinguishers.

Never use extension cords for permanent wiring. If you need power to an area call a licensed electrician to install a new outlet(s). Listed surge protectors are allowed.

Keep “combustible” storage and other items at least 24 inches from the ceiling in non-sprinklered buildings, and 18 inches below the sprinkler heads in sprinklered buildings.

Restaurants

Have your cooking hood fire suppression system serviced bi-annually. The service is required to be done by a Phoenix Fire Department registered fire protection company. Also, make sure you keep the hood and vents clean to help prevent fires.

If you cook with animal based oils (i.e. lard), ensure you have a 40BC rated fire extinguisher within 30 feet of all points in the kitchen. If you cook with vegetable oils (i.e. canola oil), you’ll need a “K” rated fire extinguisher within 30 feet of all points in the kitchen.

Also check with the company servicing your cooking hood fire suppression system to ensure your system is “listed for the oil you use”. Older systems (before 1998) sometimes will not extinguish fires in equipment with vegetable based oils.

If your restaurant has an occupant load of 50 or more persons you will need an Assembly Permit from the Fire Department.

"After the Fire" Guidebook for Businesses