Phil Ackland Certified NFPA 96 NFPA 17-A
Certified kitchen exhaust cleaning and fire suppression inspection for commercial kitchens across Northern Ontario — Highway 11 up to Hearst, Highway 17 out to White River.
Restaurants, hotels, institutions, camps and work kitchens.
Most kitchens need two companies — one to clean the hood, one to certify the fire suppression system. We are certified for both. One visit, one shutdown, both certificates.
Why this matters
Grease vapour doesn’t stop at the filters. It condenses inside the plenum, along the horizontal duct run, and on the fan housing on your roof — building a layer that behaves exactly like fuel.
A flare-up on the line finds it. And once it’s alight inside the duct, the fire travels through the wall and the roof, where an extinguisher and a suppression nozzle can’t reach it. That is why the code treats the duct run and the fan as part of the system — not as optional extras.
You don’t have a problem, until you have a problem.
What we do
Most kitchens need an exhaust clean and a suppression inspection on overlapping schedules. Doing both in the same visit means one shutdown, one invoice, one set of records.
The whole system, not just the part you can see from the kitchen floor.
Semi-annual inspection and certification of your existing wet chemical system, to NFPA 17-A.
The part most operators actually need, and the part that gets skipped.
How often
NFPA 96 sets a minimum inspection frequency based on what you cook and how much of it. Find your kitchen on this list, then check the date on your last tag.
| Type of cooking operation | Inspect at least |
|---|---|
| Solid fuelWood, charcoal, or a solid-fuel-fired grill | Monthly |
| High volume24-hour operations, charbroiling, wok cooking | Quarterly |
| Moderate volumeMost restaurants, pubs, hotel and banquet kitchens | Semi-annually |
| Low volumeChurches, day camps, seasonal businesses, senior centres | Annually |
Source: NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. These are inspection intervals — if an inspection finds contamination, the system has to be cleaned regardless of when it was last done. Your local fire service or insurer may set a shorter interval.
Service area
Most kitchen exhaust companies serve one city. We run the corridor. If your kitchen is in Hornepayne, or White River, or Kapuskasing, you have probably been told you’re too far out to be worth the drive. Not for us. You’re in the perfect spot.
Don’t see your town? If it’s on one of these roads, or close to one, ask. Scheduling several kitchens in the same stretch on the same trip is how this works — so it is worth telling us who else nearby needs doing.
The work
Every job is photographed at the access points, and the photos go in your file. Below is one hood before and after, and what comes off the steel in between.
Credentials
Anyone can run a pressure washer over a filter. Certification is what separates a cleaning from a service record that stands up when someone asks for it.
Lebros Hood Cleaning has been servicing commercial kitchens across Northern Ontario for over 35 years. It is a small operation on purpose.
Work is scheduled around your service hours, normally overnight or on a closed day, so the kitchen is ready to run when you open.
The crew
Kim and Guy work great together. They know what needs to get done, and they enjoy the before-and-after difference in the photos as much as the customer does. Every job ends with a high five.
They are the same two men every time — not a different crew in your building on every visit. Safe, honest and loyal. Most of this work happens after you have locked up and gone home, so who is standing in your kitchen matters. We will never have our hands in your pickle jar.
“The dirtier the better.”
“Almost good enough.”
What customers say
★★★★★
“Very nice job. Quick cleaning. Thorough and friendly employees.”
Keith Faulkner Google review — Local Guide, 180 reviews
Questions
It depends on what you cook. Solid fuel is monthly, high-volume and charbroiling is quarterly, a typical restaurant is semi-annually, and low-volume kitchens like churches and seasonal operations are annually. The table above is the NFPA 96 schedule — and if an inspection finds buildup, it gets cleaned regardless of the date.
Yes. The fan housing, the curb and the containment are part of the exhaust system and part of the job. A clean hood with a loaded fan is not a cleaned system, and it will not pass an honest inspection.
No. The work is scheduled outside your service hours — overnight or on a day you’re closed — and everything is wrapped, cleaned up and put back before you open.
Yes. Every job finishes with a dated certificate listing what was cleaned, anything that couldn’t be accessed and why, and a photo record. That is the document your insurer and your fire inspector are asking for.
Probably. The regular run covers Highway 11 as far as Hearst, Highway 631 through Hornepayne, and Highway 17 from White River through the Soo and back. If you’re on or near one of those roads, call — and mention any other kitchens nearby, because scheduling a few on one trip is what makes the distance work.
You don’t pay for a quote, and you don’t wait on one. Tell us how many hoods you have, what you cook and what town you’re in — a few photos of the hood and the roof unit help — and we’ll get you a price. For anything unusual we’ll look at it in person before quoting, at no charge, on the next run through your area.
Yes — WSIB coverage and liability insurance. If your facilities manager or insurer needs the certificates on file, say so when you book.
Yes, and it’s the reason most customers book both together. One visit, one shutdown, and both sets of paperwork come back at once.
Get in touch
Tell us what you cook, how many hoods you have and what town you’re in. You’ll get a price, at no charge, and the next date we’re through your area.
Still putting it off?
If you can’t find one, that is the answer.