Flow of a Restaurant Inspection

This video demonstrates the flow of a restaurant inspection. It covers the main systems and components and points out the items an inspector should look at during the walk-through survey. It starts at the building’s exterior and flows to the interior.
Learn more about commercial property inspections at ccpia.org/

[@fredpenner5667]

Thanks for putting together another excellent video. Quick question: If I were to observe a type one hood where only a type two would be needed is this an issue at all?

[@robclaus-lx6my]

Type 2 hoods are located over non-grease-producing appliances. A Subway would have a Type 2 hood but a Burger King would have a Type 1. You might also find a Type 2 hood over ovens, toasters, or other just heating devices.

[@fredpenner5667]

@@robclaus-lx6my Ok thanks very much.

[@waynemoore3019]

I wouldn't think there would be an issue, a Type I hood is superior to a Type II hood; hence, it would be "over-kill," but not a problem.