What to Look for in a Toronto Hood Cleaning Contractor (Beyond Just Price)

Hood cleaning is one of those services where the wrong contractor can leave you with a denied insurance claim, and the right contractor looks identical to the wrong one from a Google search.

Anybody can put up a website that says “NFPA 96 certified.” The actual standards behind that claim are not always met. If you’re evaluating contractors for your Toronto restaurant, here are the eight things to verify before signing on. Most of these can be answered in a 10-minute phone call. The same checklist applies whether you’re hiring in Brampton or Markham.

Are they fully insured, and can they provide a current Certificate of Insurance?

Commercial general liability coverage is non-negotiable. If a contractor damages your equipment, your building, or causes a fire during service, their insurance has to cover it, otherwise you’re either eating the loss or pursuing them personally. Ask for a current COI before any work begins. Red flag: a contractor who says “I have insurance, just trust me” without offering to show you the certificate.

Do they clean to NFPA 96 standards, and can they articulate what that means?

There is a difference between a contractor who says “we follow NFPA 96” and one who can explain what the standard actually requires. Here is a test question that sorts them fast: ask whether NFPA 96 requires cleaning to bare metal. The correct answer is no. The standard requires surfaces to be cleaned to remove combustible contaminants, and the phrase “bare metal” came out of it about twenty years ago. Most contractors will say yes, because they read it on somebody else’s website. A second good question: which edition does Ontario adopt? The answer is the 2014 edition, designated in Fire Code Table 1.2.1.A, which is why the frequency table is Section 11.4 here and not 12.4.

Do they clean the entire exhaust system on every job?

This is the single biggest differentiator. Many contractors quote “hood cleaning” but only physically clean what’s visible from underneath the hood. The plenum, ducts, and fan get a token wipe at best. Verify explicitly: do you open the plenum and clean the duct interior on every job, or only when requested? The answer should be on every job. Red flag: “duct cleaning is extra” or “we only do the duct when there’s visible buildup.” NFPA 96 doesn’t work that way.

Do they install duct access panels where needed?

Many older Toronto restaurants have duct runs that lack proper access panels. Without access, a contractor cannot clean the interior of the duct, which means cleaning isn’t compliant. A serious contractor will install access doors as needed to make compliance possible, and they’ll explain the cost upfront. Red flag: a contractor who quotes a normal-sized job for a kitchen with no duct access panels. They’re not cleaning the duct.

Do they provide before-and-after photo documentation within 24 hours?

The photos are non-negotiable. Without them, you have no way to prove compliance after a fire. Ask whether you’ll receive before-and-after photos of the hood, plenum, ducts, and fan, and when you’ll receive them. The answer should be specific, typically 24 hours after service, and the photos should cover every component. Red flag: “we can do photos if you want them,” meaning they’re an add-on rather than standard practice.

Do they provide a written service certificate referencing NFPA 96?

Beyond the photos, you need a written record. The service certificate should include date of service, name and signature of technician, scope of work performed, specific reference to NFPA 96 compliance, and recommended next service date based on your cooking volume. This is what your insurer asks for during a claim audit. Red flag: a handwritten invoice with no NFPA 96 language and no documented scope.

Are they willing to do a free on-site evaluation before quoting?

Compliant hood cleaning costs vary significantly based on system condition, size, and access. A contractor who’s willing to quote over the phone without seeing your system is either guessing low to win the job and will pad later, or guessing high and you’ll pay too much. Either way, they’re not pricing based on reality. Serious contractors come walk your kitchen, look at the system, and quote based on what’s actually there. The evaluation should be free and shouldn’t involve any pressure to commit on the spot.

Do they schedule around your service hours?

This sounds minor but it isn’t. A contractor who insists on cleaning during business hours is going to disrupt your operation or work less thoroughly to avoid being in the way. Serious contractors schedule overnight or during off-hours, typically between 11 PM and 4 AM, so cleaning is complete before your next service. Red flag: a contractor who can only do daytime service, or who tries to clean while your kitchen is operating.

The phone call test

You can run all eight of these checks in a single 10-minute phone call before you ever invite a contractor on-site. If they pass, schedule the free evaluation. If they don’t, move on.

The cost of picking the wrong contractor isn’t just a bad cleaning. It’s a denied insurance claim, an out-of-compliance fire inspection, or a worst-case kitchen fire that the documentation should have prevented. The few extra minutes of due diligence upfront is the cheapest insurance in the entire restaurant business.

Pricing red flags worth knowing

Suspiciously low quotes (a price well below every other quote you’ve received) almost always indicate a partial cleaning: hood interior only, no plenum or duct work. “Free hood cleaning” promotions are loss leaders meant to get the contractor on-site so they can upsell into other services, like duct cleaning that should have been included anyway. Quotes dramatically higher than competitors are sometimes legitimate for larger or more complex systems, and sometimes padding. The free on-site evaluation should make the math transparent.

The middle-of-the-range quote from a contractor who passes all eight of the checks above is almost always the right pick.

If you’re evaluating hood cleaning contractors right now and want a second opinion, we’ll come walk your kitchen for free. We’ll show you what NFPA 96 compliant service looks like, document any gaps in what you’re currently getting, and quote honestly, no pressure to switch.

Book Free On-Site Evaluation or call 647-749-0045