Self-Audit Checklist

How to use this checklist

Set aside about an hour. Walk your space in the order a Fire Marshal would — start at the public entrance, end at the back-of-house. Mark each item "OK," "Fix Before Inspection," or "N/A." The goal isn't to find zero issues; it's to find them before the inspector does, when they're free to fix.

Section 1 — Each extinguisher, every month

Required by OSHA 29 CFR 1910.157(e)(2).

• Extinguisher is in its designated location and has not been moved.
• Nothing is blocking access — no boxes, coat racks, holiday décor, or furniture within 3 ft of the unit.
• The unit is clearly visible from the approach path, or a sign indicates its location.
• Top of the extinguisher is ≤ 5 ft from the floor (≤ 3.5 ft if the unit weighs more than 40 lb). Bottom is at least 4 in off the floor.
• Pressure gauge needle is in the green zone.
• Pull pin is present and the tamper seal is intact (not broken).
• No physical damage: dents, pitting, corrosion, missing or illegible labels.
• Nozzle / hose / horn is clear — no obstructions, cracks, or deterioration.
• Service tag is present, legible, and current (annual date within the last 12 months).
• Mounting bracket is secure; extinguisher is not resting on the floor.
• Back of tag (or inspection log) is initialed with the current month's inspection.

Section 2 — Extinguisher placement across the building

• Class A travel distance from every workstation ≤ 75 ft.
• Class B travel distance (if applicable) ≤ 50 ft for low hazard, ≤ 30 ft for high hazard.
• Class K extinguisher within 30 ft of every commercial cooking appliance (if applicable).
• Sufficient extinguisher coverage by floor area (≈ 1 per 3,000 sq ft for Light Hazard; more for Ordinary/Extra).
• Each extinguisher is rated appropriately for the nearest hazard.
• ADA accessibility: extinguishers protruding more than 4 in into a path are recessed or have a detectable base.

Section 3 — Service records and documentation

• Annual maintenance tags dated within the last 12 months for every extinguisher.
• 6-year internal maintenance is documented on each extinguisher due for it (check the small sticker and the stamped manufacture date on the bottom).
• 12-year hydrostatic test is documented (permanent label or cylinder stamp).
• Monthly inspection log is maintained and retained (OSHA recommends one year of records).
• Service vendor is licensed in your state (ask for a copy of their current license).
• Fire alarm / fire sprinkler inspection reports are current and available on request.
• Range-hood suppression system inspection (NFPA 17A) is current if you have commercial cooking.

Section 4 — Egress & life safety

Often inspected on the same visit even though it's not an extinguisher rule.

• All exit doors open freely — no added locks, chains, deadbolts, or "employees only" signage that conflicts with egress.
• Illuminated exit signs are operational; backup batteries test functional.
• Emergency lighting (egress path) tests functional for at least 90 minutes.
• Exit paths are clear — no stored materials, dollies, displays, or furniture narrowing the path.
• Exit corridors are at least the required minimum width (usually 44 in for general occupancies).
• Fire door hardware (panic bars, closers) functions; doors self-close and latch.
• No combustible storage within 18 in of sprinkler heads (where sprinklers exist); no storage within 24 in of the ceiling in non-sprinklered spaces.
• Posted occupant load sign is present in assembly spaces (restaurants, event rooms).
• Evacuation plan is posted if required by local code.

Section 5 — Electrical & mechanical hazards

• Electrical panel: 3 ft of unobstructed clearance in front (NEC 110.26).
• No extension cords used as permanent wiring.
• Power strips are UL-listed and not daisy-chained.
• Nothing stored on top of breaker boxes, transformers, or water heaters.
• HVAC filter compartments are secured and clean.
• Clothes-dryer lint trap (if applicable) is clean; exhaust is properly vented to exterior.
• No visible frayed cords, damaged outlets, or missing cover plates.
• Portable heaters (if any) are UL-listed with tip-over cutoff and are not in use during inspection.

Section 6 — Storage & housekeeping

• Combustible trash is emptied at end of day; no overflowing bins near exits.
• Flammable liquids are stored in an approved cabinet (OSHA 1910.106) — not loose on shelves.
• Oily rags are kept in a self-closing metal container.
• Propane and compressed gas cylinders are chained upright, stored outside where required, and segregated by compatibility.
• Storage heights respect sprinkler and ceiling clearances (see Section 4).
• Boiler / furnace / mechanical room is kept clear of stored materials.

Section 7 — Commercial kitchen (if applicable)

• Range-hood suppression system tag is current (usually semi-annual inspection required).
• K-class extinguisher tag is current and the unit is within 30 ft of cooking equipment.
• Hood filters are clean — grease buildup is one of the most common citations.
• Exhaust-duct cleaning service is on schedule (NFPA 96 intervals vary by cooking volume).
• Gas shutoff valve is labeled and accessible.
• Fryer thermostats / high-limit switches are functional.

Section 8 — Signage & posted notices

• "No Smoking" signs posted where required (storage rooms, near flammables).
• Exit signs present at every required exit and intermediate direction change.
• Maximum occupancy posted in assembly areas.
• Fire extinguisher location signs where units aren't obvious.
• Electrical panel labeling is accurate (which circuit does what).

After the walkthrough

1. Fix every "Fix Before Inspection" item you reasonably can in-house (clutter, blocked access, tag log, posted signs).
2. Schedule a service-company visit for anything requiring a professional (missing tag, out-of-pressure extinguisher, 6-year or 12-year service due).
3. Re-walk the space with fresh eyes once fixes are done.
4. Keep a copy of this completed checklist on file — many inspectors appreciate seeing evidence of a self-audit program.

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