Continuous maintenance measures

Continuous maintenance operations ensure that the restaurant premises function in the best possible way. This section introduces the elements of continuous maintenance and authority requirements.

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  • QUALITY ROUND

    Carry out a quality round once a month

    Cleanliness of all premises, especially the kitchen, is extremely important. The quality rounds agreed with the service provider reveal whether the agreed actions are implemented by the service provider.

    For example, cleaning of the premises is a service that should be reviewed time to time, as necessary. The need to arrange reviews is most likely greater after the opening of the restaurant, and diminishes later on when routines and review intervals for each operation become established.

  • FIRE SAFETY

    Check the fire extinguishers and hydrants

    Carry out regular visual inspection for the fire extinguishers and hydrants and ensure that the annual maintenance is carried out according to the maintenance schedule. Depending on the lease, the maintenance is under the responsibility of the lessor or the tenant.

    A portable fire extinguisher is acquired based on an order of the authorities, as required by the regulations or voluntarily. Using a portable fire extinguisher is not hard, but the threshold to start using it might be rather high if you have not practised using the extinguisher before a possible fire situation.

    Portable fire extinguishers are sold, for example, by hardware stores, hardware departments of supermarkets and automotive equipment stores, in addition to portable fire extinguisher stores. Safety trainings, which offer an opportunity to train in the use of portable fire extinguishers and other primary extinguishing equipment guided by a professional, are organised by rescue departments and organisations as well as many training companies. The owner of the property must ensure that the statutory fire extinguishing equipment is functional as well as maintained and checked appropriately.

    The portable fire extinguisher must be checked at least
    • once a year if the extinguisher is stored so that it is exposed, for example, to moisture, vibration, temperature changes or sub-zero temperatures
    • every second year if the portable fire extinguisher is stored in a dry space indoors and at a stable temperature.
    Source: tukes.fi
  • GREASE DUCTS AND CHANNELS

    Grease channels must be swept once a year

    A grease channel is a ventilation channel located in the kitchen which removes grease fumes and bad air created during cooking.

    Ministry of the Interior decree on the cleaning of the ventilation channels and equipment Ventilation channels and equipment that must be cleaned annually:

    • ventilation channels and equipment used in professional kitchens;
    • ventilation channels and equipment of a spray paint shop, carpentry factory and shop, textile factory, laundry, bakery and smokery which are located in an industrial or other space in which a great amount of substances easily spreading flames accumulate in the ventilation channels;
    • ventilation channels and equipment of a room where flammable liquid is industrially manufactured or technically used.

    Ventilation channels and equipment that must be cleaned every five years:

    • ventilation channels and equipment of a hospital, old people’s home and closed penal institution;
    • ventilation channels and equipment of a day care centre, school, hotel, holiday home, dorm and restaurant.
    Cleaning

    The tightness of the channels and functionality of the fire damper are checked during the cleaning. The tightness of the channels is checked with a pressure test if the operations of the target require special tightness and for the parts in which the level of the tightness is suspected to be low.

    Cleaning record

    A cleaning record is prepared of the cleaning work, and a copy of it must be delivered to the owner and possessor of the building or the occupant of the apartment.

    The following points must be entered in the cleaning record:

    • information of the site;
    • performer of the work;
    • date of performance;
    • performed cleaning measures and their scope;
    • work methods
    • observed shortcoming and performed repairs.
    Source: Finlex.fi

    Grease duct cleaning agreements

    The grease separator of the grease separation duct, i.e. grease duct, prevents grease-laden water from entering into the sewage system. It is recommended that the separator be emptied at least twice a year, since congealed fat blocks the sewers of the property and causes problems in the municipal network.