Hood Cleaning Frequency by Cooking Volume: Alberta Guide
Under NFPA 96 — the standard Alberta's fire code applies to commercial cooking — your kitchen exhaust system's cleaning frequency is set by cooking volume and fuel type, not by the calendar or your budget. Four categories cover nearly every Alberta kitchen: monthly, quarterly, semi-annual and annual.
The four categories
| Frequency | Cooking profile | Central Alberta examples |
|---|---|---|
| Monthly | Solid fuel cooking — wood, charcoal, smokers | Wood-fired pizza ovens, charcoal grills, BBQ smokehouses |
| Quarterly | High-volume — heavy frying, charbroiling, wok cooking, 24-hour service | Fast food, pubs with fryer batteries, steakhouses, highway 24-hour restaurants |
| Semi-annual | Moderate volume — mixed menus, standard hours | Most sit-down restaurants, hotel kitchens, diners |
| Annual | Low volume — occasional or seasonal cooking | Church and hall kitchens, day camps, seasonal concessions, low-use care kitchens |
How to place your kitchen honestly
The category question is really a grease question: how much grease-laden vapour goes up your duct per week? A few honest tests:
- Fryers and charbroilers dominate the menu? You're quarterly, whatever your seat count. A tiny takeout with two fryers loads its duct faster than a big dining room serving pasta.
- Any solid fuel at all? The solid-fuel system is monthly — creosote plus grease is the harshest buildup in the trade.
- Seasonal swings? Sylvan Lake-style operations that run hard all summer and quiet all winter should time cleanings around the season — a pre-season and post-season visit often fits better than rigid dates. Our Sylvan Lake page covers this pattern.
- Genuinely occasional cooking? Annual is legitimate for halls and seasonal kitchens — but annual still means every year, with a certificate to show for it.
Owners misclassify low far more often than high. If an inspector opens your duct and finds heavy grease three months after your last "semi-annual" cleaning, the schedule was wrong, and the finding goes in your file — see what happens when an inspection fails.
What frequency means for budget
Typical Central Alberta visits run $400–900, so category drives annual cost directly: a quarterly kitchen budgets $1,600–3,600 a year, a semi-annual kitchen roughly half that. Full pricing factors are in the Red Deer cost guide. Each visit should end in a bare-metal system and a dated certificate of performance.
Unsure where you land? Describe your menu, equipment and hours to our 24/7 intake assistant. This site is an independent referral service — we qualify your kitchen and connect you with one vetted partner who will confirm the category on site and set the recall so the schedule keeps itself.
Request Service
Typical visit: $400–900 depending on hoods, duct runs and grease load
We're an independent referral service. Your request goes to our intake system and we connect you with our vetted local partner.