Hospitality venues need a current fire risk assessment, extinguishers matched to each area (wet chemical in kitchens, CO2 by bars and electrics, water or foam elsewhere), fire doors that are kept shut and maintained, clear escape routes and trained staff. Events and busy periods change the risk, so provision should be reviewed before them.
Pubs, restaurants, bars and event venues carry more fire risk than most premises. Kitchens, alcohol, high occupancy and layouts that change from one night to the next all add up. This guide covers what the law expects and where venues most often fall short.
The legal duty
The Regulatory Reform (Fire Safety) Order 2005 applies to every hospitality business. The Responsible Person, usually the owner, operator or tenant, must carry out a fire risk assessment and act on it. If the business has five or more employees or holds a licence, the significant findings must be recorded in writing.
Premises licences under the Licensing Act 2003 can carry fire safety conditions, and the fire and rescue authority can inspect at any time.
Extinguishers for each area
One type does not cover a whole venue. Typical provision:
- Kitchens: wet chemical for fryers and cooking oil, plus a fire blanket
- Bars, cellars and areas with electrical equipment: CO2
- Dining rooms, function rooms and corridors: water or foam
- Outdoor areas with patio heaters or gas: dry powder, kept outdoors
Extinguishers need annual servicing to BS 5306, and staff should know which type to use where. See our fire extinguisher supply service.
Fire doors
Fire doors protect escape routes and hold back fire from kitchens, stores and plant rooms. In venues, the most common problems are:
- Doors wedged open for service or deliveries
- Closers removed because the door is "too heavy"
- Seals and edges damaged by trolleys and kegs
- Doors in function rooms propped open during events and left that way
A door that needs to stay open in use can be fitted with a hold-open device that releases when the fire alarm sounds. Our post on the 5 most common fire door failures covers what to check, and our fire door inspection service finds problems before an enforcement officer does.
Escape routes and occupancy
Escape routes must stay clear and lit, and exits must open easily from inside without a key. The fire risk assessment should set a safe maximum occupancy for each space. Watch for:
- Extra tables or stock blocking routes on busy nights
- Locked or chained exits after closing
- Seasonal decorations near exits or heat sources
Events and busy periods
Weddings, live music, Christmas parties and private hires change who is in the building and how it is used. Before each event, check that the fire risk assessment still fits, and add temporary provision where catering, staging or extra power is brought in. Our guide to fire extinguisher hire for events covers what to plan for.
Staff training
Staff turnover is high in hospitality, so training needs repeating. Every member of staff should know how to raise the alarm, where the exits are, how to evacuate guests and which extinguisher to use in their area.
Got a question?
Firestop supplies and services extinguishers and maintains fire doors for hospitality venues across Kent, East Sussex and London. Contact us or request a quote.