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The Field Inspection Department personnel perform surveys (inspections) of commercial buildings to determine conditions affecting fire insurance loss costs. We also present seminars which qualify for Continuing Education credit. Reports and diagrams on special classes of properties (such as sprinklered and high-value risks) and conflagrations or catastrophic losses are prepared for the benefit of insurance company underwriters. A Subscriber may request information not typically addressed in our Reports by completing an Inspection Application. In order to promptly process an Inspection Application, especially if credit is desired for any fire protection systems, certain specific documents and records are usually required. These are summarized on our Common Inspection Issues page, and include requirements for Sprinkler credit, Alarm credit and Hood and Vent Extinguishing credit. Two important components of a restaurant's fire protection are the hood and vent system and the automatic fire extinguishing system protecting the hood and vent and cooking equipment. To ensure maximum rating credit for these components, diagrams of the hood and vent and the extinguishing system, along with an Extinguishing System Installation Certification and an Extinguishing System Maintenance Stipulation should be completed and returned to our office. All of these forms, along with specific requirements for the hood and vent, are available in our Restaurant Installation Packet.
For more information, contact: Robert Lacy, Manager of Field Operations For questions dealing with risks located in Eastern Washington, contact our Spokane Branch Office:
Robert Ferrell, Branch Office Supervisor |
