Who asks › Compliance officers

For compliance, risk and EHS leaders — hospitals · senior care · districts · campuses

Every kitchen you answer for. One question: could it produce the record?

You answer to an accreditor, a licensing body, a board and the public — on top of the county and the fire authority. A fire in a hospital or a school isn’t a claim. It’s a headline. And the first thing anyone asks for afterward is the service record for the hood over the line.

Institutional kitchens are held to the same fire standards and the same state food code as any restaurant. What’s different is how many you have, and that they don’t all keep their records the same way.

The surveyorThe accreditorThe fire marshalThe countyYour carrierThe board

Free · 2 minutes · about your system, not one kitchen

Could every kitchen in your system produce its records today?

Six questions. You’ll see where the system is exposed before a surveyor finds it.

1How many kitchens are you responsible for?

2Could you produce a current hood cleaning report for every one of them right now?

3Could you produce fire suppression, sprinkler and alarm service records for every kitchen?

Your answers are used two ways: to give you your result, and — anonymously, in totals of ten or more — to improve fire and food safety education. They are never sold and never shared with your name on them.

What each kitchen has to be able to produce

Fire and food are read by different people and reported separately here — a surveyor doesn’t average them, and neither do we.

Fire safety — per kitchen

Hood and duct cleaningNFPA 96

Hood suppression serviceNFPA 17A

Sprinkler inspection and testingNFPA 25

Fire alarm serviceNFPA 72

Extinguisher serviceNFPA 10

Food safety — per kitchen

Health permitState food code

Food safety manager and handler cardsState food code

Cooling, holding and reheating logsState food code

Sanitizer concentration recordsState food code

Pest control serviceState food code

What the fire marshal and the health inspector each ask for: the fire marshal’s checklist → · what the health inspector looks for →

Send it to each kitchen director. See the whole system on one page.

Each director answers for their own kitchen in three minutes, without an account. You get the roster — fire and food, kitchen by kitchen, the way a surveyor reads it.

Your kitchens

Sample — what it looks like when they answer

Kitchen	Fire	Food	Time to produce	Answered
Main campus — production kitchen	6 of 6	6 of 8	Same day	Yesterday
North building — café	2 of 6	5 of 8	Days	Yesterday
Memory care — kitchen	4 of 6	8 of 8	Same day	2 days ago
Satellite — assisted living	—	—	—	Not yet

Start with three to five kitchens. Decide with evidence.

The pilot

Named kitchens, a fixed end, and thirty days to change your mind.

Your vendors contacted and their records collected — three attempts over two weeks, loggedIncluded

Account built to each kitchen’s county, by hand — onboarding normally $500 to $2,500Waived this phase

Fifteen days of setup and training, your people, your records already in itFree

Ninety days across three to five kitchens — fire and food, every record sealed and dated$399 first · $199 each additional / mo

At day 105: extend to the rest of your kitchens at the same rate, or stop. Records stay yours either way.Your call

Thirty days to change your mind.

If the pilot isn’t what you expected, tell us inside the first 30 days and we refund what you’ve paid.

See Pricing → · Ten kitchens or more →

Find out where your kitchens stand before the surveyor does.

Two minutes on your system, or send the Risk Assessment to your kitchen directors today. Either way, thirty minutes with EvidLY is where the pilot starts.

Schedule Discovery Call