Fire risk assessments for hospitality, commercial kitchens, cellars, late-night occupancy and rooms above. Assessed on-site by Kevin or Jon, written for your insurer, your licence and your responsible person.
Hospitality stacks up more distinct fire risks than almost any other small business: a commercial kitchen with hot oil, a cellar with gas under pressure, a busy public floor late at night, and, very often, staff or letting rooms on the floors above. Each one changes the assessment.
The moment there is sleeping accommodation above, the building becomes a sleeping-risk premises and the standard rises sharply. A generic assessment that treats it as a daytime restaurant misses the most dangerous scenario: a kitchen fire at night with people asleep upstairs.
Clear Fire assesses pubs and restaurants on-site under the Fire Safety Order, covering the kitchen, the cellar, the public areas and any sleeping risk, and writes a report that holds up with your insurer and licensing authority.
Drawn from Kevin and Jon's combined assessment experience. Hospitality findings cluster around the kitchen, the cellar and the route out for people who may be asleep or have had a drink.
No fixed suppression over cooking ranges where one is expected, or a system not interlocked to shut off the gas and power on activation. Cooking-oil (Class F) fires are the leading hospitality ignition.
Extract ducting not cleaned to TR19 frequencies, allowing grease build-up that turns a hob fire into a duct fire running through the building.
Cellar CO₂ and mixed-gas cylinders without ventilation, gas detection or a DSEAR assessment, an asphyxiation and pressure risk as well as fire.
Letting or staff bedrooms above the kitchen or bar with an inadequate protected route, no detection in the escape path, or a single stair passing the highest-risk area.
Actual occupancy under a late licence exceeding what the exits can clear, with patrons who may be unfamiliar with the building or have been drinking.
Candles, tea-lights and combustible seasonal decoration close to soft furnishings, with no management controls.
Final exits obstructed by deliveries, kegs, furniture or smoking-area clutter while the premises is open.
Overloaded kitchen and bar circuits, portable heaters in dining areas, and appliances without PAT or maintenance records.
Your assessment arrives as a signed PDF with a one-page management summary at the front, photographic evidence stitched to every finding, and a separately downloadable evidence appendix.
Findings are prioritised against the PAS 79-1 likelihood-and-consequence matrix into four bands, each with an indicative remediation window.
Kevin was superb in responding quickly when asked to step in and replace an inadequate fire risk assessment delivered by another firm.
Tell us about the premises, kitchen, cellar and any rooms above, and we'll confirm scope within one working hour. Kevin or Jon on-site, signed report within 24 hours of invoice paid.
Kevin and Jon are happy to give you a straight answer before you book, no sales pitch, just plain advice.
Speak to an owner →Tell us about your building and we'll come back to you within one working hour.
Tell us about your site. We'll respond within one working hour during business hours.