Learn in this video how to inspect the fire and life safety features of a bakery, identify common deficiencies, and apply the ComSOP during a commercial property inspection. Below are key highlights, expanded topics, and additional training resources.
Applying the ComSOP to Fire and Life Safety Inspections
The International Standards of Practice for Inspecting Commercial Properties (ComSOP) is the industry-accepted standard for commercial property inspectors. Its nine core sections outline inspection procedures, reporting practices, inspection inclusions and exclusions, and the Code of Ethics. Section 6 defines the baseline visual inspection scope, including what is and is not required to be inspected. Section 6.5.12 specifically outlines the life safety portion. Appendix A.4 provides guidance for documenting those observations in an inspection report.
The bakery inspection video focuses primarily on the life safety elements covered in Section 6.5.12, including:
- Fire hydrants
- Fire alarm systems
- Fire sprinklers
- Fire extinguishers
- Exit doors
- Exit signs and lighting
- Egress paths and additional elements
Follow along in the ComSOP as you watch the video to learn about fire and life safety building design and common components, as well as the observed deficiencies at the bakery.
It’s important for inspectors to understand the limitations and exclusions of a commercial property inspection. The ComSOP states that inspectors are not required to test, operate, or verify the performance of life-safety systems, including alarm systems, fire extinguishers, and suppression systems. These are only a few examples of the inspection limitations. Learn how to apply the ComSOP and perform a commercial fire and life safety inspection in the Inspecting Commercial Fire and Life Safety online course.
Inspecting Cooking Areas
The life safety portion of the ComSOP applies to all commercial buildings. Section 6.5.13 expands the inspection scope for buildings with commercial cooking areas. These buildings, such as restaurants, bakeries, hotels, and community centers, include additional fire and life safety systems and components because of commercial cooking equipment, grease-laden vapors, fuel sources, and their occupancy and use.
Examples include:
- Type K fire extinguishers
- Manual actuators
- Exhaust hoods ducts
- Sprinkler and/or fire suppression systems
- Make-up air equipment
- Backflow prevention for food-handling equipment and fixtures
- Egress pathways
- Grease buildup or leakage
- Grease traps or interceptors
Learn how to inspect commercial cooking areas and the life safety features associated with them in the self-paced Inspecting Commercial Kitchens Online Course.