About this video:
Inspecting and operating a sink in a commercial kitchen is the same process as sinks elsewhere in the building. This includes maintaining an air gap between the fixture’s faucet and flood rim, assessing the fixture’s physical condition (i.e., cracks or broken parts), checking water flow for hot and cold water, and verifying the drain is properly functioning. This video covers the most common sinks in commercial kitchens, like hand wash sinks, service sinks, utility sinks, and triple-basin sinks. It also reviews indirect drains that should be identified at some of these types of sinks.
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