Legal context
Hospitality premises are higher risk under the RRO 2005. Where there's residential accommodation above (publican's flat, staff rooms, B&B), the assessment must address the full vertical fire strategy. Local Environmental Health and licensing teams often request sight of the fire risk assessment as part of premises licence reviews.
Why this sector is different
- Deep-fat fryers and chargrills are the single biggest hospitality ignition source
- Extract ductwork accumulates grease — most kitchen fires spread via the duct
- Cellar CO2 / nitrogen and LPG bulk stores need dedicated detection
- Public liquor consumption reduces evacuation speed
Typical scope on a restaurants & pubs job
- Type 2 fire risk assessment if accommodation above, otherwise Type 1
- Kitchen extract grease-cleaning frequency check (TR/19 hospitality)
- Wet-chemical extinguisher provision for fryers
- BS 5839-1 alarm review focused on protecting any sleeping risk above
- Crowd / capacity check against trading licence
Common findings we record on restaurants & pubs sites
- No wet-chemical extinguisher in the kitchen
- Cellar fire-resisting door wedged for cellarman convenience
- Smoke detection missing in the protected route to flats above
- Extract ducting penetrating a compartment wall without firestopping
- Final exits locked or blocked by stacked chairs at closing time
How often to reassess
Annual review, full reassessment every 1–2 years, plus immediately after kitchen refurb, change of menu (e.g. introducing a deep-fat fryer) or change of upstairs use.
What it costs
Fixed fees from £350 for a small takeaway up to £900+ for a 200-cover restaurant with rooms above.