This interval comes from the standard cited above.
Taken as written from the rule that prepares the registers. Cited, never restated.
Where to read the date, in the room
Under the hood, near the filters: the label the cleaner left. It carries the date and the company name.
The tag is there because the standard requires it: NFPA 96, art. 11.6
It is one of the stops on the kitchen walk — about twenty minutes, a phone, no vendor to call.
What evidence stays on file
A dated service record, handed over by whoever performed the work. That is the document filed in the register, under this obligation.
It concerns one piece of equipment: the hood and its ducts.
The other obligations
- Keeping the building inspection register
- Hood and duct cleaning — solid fuel
- Hood and duct cleaning — high volume
- Hood and duct cleaning — low volume
- Extinguishers — monthly visual check
- Extinguishers — annual service and tag
- Fire alarm — annual inspection
- First aid kit — contents audit
- Kitchen suppression system — service
- Emergency lighting — annual load test
- Grease trap — maintenance
Your establishment already has a prepared register
The obligations above are prepared in advance for every food establishment in Montreal, from the City's open data.
Data: City of Montréal · MAPAQ. Rules: Safety Code ch. VIII, NFPA, CAN/ULC. Rules verified on Aug 21, 2026. Regulatory journal →
The operator remains solely legally responsible for the establishment's compliance. Tigidu is a record-keeping and coordination tool — not a contractor, an inspector, or legal advice.