We were contacted to inspect a local Applebee’s and excited about the opportunity. I have attended the CCPIA in-person class and am a CCPIA member. Truthfully, I don’t feel the most comfortable inspecting a commercial kitchen to the extent the client needs. I was looking to sub that part of the inspection out but I have no idea how to find someone to inspect a commercial kitchen. I tried doing what we always do and GTS but all I get are links to the health department. Do I just contact them to see if they could point me to a local inspector for commercial kitchens? Is there another way to search for a commercial kitchen inspector? Any advice would be greatly appreciated!
There are many QUALIFIED commercial inspectors out there willing to team up with you so you can ‘assist’ and be mentored through the inspection.
Last summer, I mentored an inspector from Internachi (also active on this MB) that was trying to get started in commercial inspections. He fit my criteria for what I demand of an assistant. I gave him a shot, and paired him with another inspector I have been working withfor many years. I think he did well, and he got a real world look at how things go with commercial properties. Although this wasn’t a restaurant, it was a 230,000Sq/Ft Office Bldg, w/converted warehouse. Contained one Commercial kitchen, and multiple smaller food stations throughout the complex. My direct team was on-site for 3 days, and this assistant for only 2 days as he had other commitments on the third day.
Bottom line, look to team up with an experienced professional and you could learn more than you hoped!
This is a key issue.
What is included in the SCOPE of INSPECTION that the Client is requiring?
Some system are performed by expert providers only, such as the Ansul Fire Suppression System(s), as they will be Certifying the system for use.
There is a lot more to know than what the basic CCPIA videos show you.
I would (and we do in my company) use a commercial kitchen equipment company to do the inspections on the kitchen equipment. We team with a kitchen supply company, they also do inspections. They do the kitchen and we do the building. I really do not like to do restaurants, they are all nasty!
I tell people up front that my inspection won’t include the specialty restaurant equipment and they are usually fine with that. Most of these buildings are triple-net lease and the equipment isn’t the building owner’s responsibility or care anyway. Also, the majority of the times I’ve done restaurant inspections the businesses have been open and my access to the equipment is VERY limited as it’s in use.
Like everything with this biz, communication with your client is key. What are they buying and responsible for? What are they expecting from you? If they need/want the equipment inspected it’s best done by someone specializing in that. Fwiw, I strongly encourage my clients to contact the building department, etc. BEFORE closing so they know what they are on the hook for. All kinds of things can come up during a property sale that they aren’t aware of - ADA compliance, fire suppression system updating/modification, compliance with any number of building codes.
Many times over the years I’ve been hired by some well-meaning folks that make good soup and want to “play” restaurant but have not a clue about what they are walking into. Granted, a lot of this is well outside our scope of work but it’s nice to be able to at least get them started on the path to asking the right questions. Again, like everything, manage their expectations.
I agree with this and wouldn’t have any issue teaming up with any other inspector out there. Our company (me and my boss) have done hundreds of commercial inspections and restaurants so competence isn’t an issue. My concern is the client needs to know the grease trap flow and holding rates, CFM on the ventilation, dishwasher functions and more. This is simply more than any of us look for. Never wanting to say no to a client, just trying to find companies out there to look at those components and satisfy the client.
I’ve never considered that either. Other than that suggestion…
A Commercial Plumber should be able to handle the Grease Traps and DW functions, while the Hood Vent Cleaners often do testing and repairs also, so likely can handle the CFM requirements.
Robert, STILL do not know where you are located. Suggest getting your location added to your name. (This suggestion applies to MANY message board users, don’t feel like the Lone Ranger)
Tom Valosin
Thank you for that Jeff! It was fun and educational and I am still grateful for the opportunity. And many would probably be surprised to know how generous and kind-hearted you are in person!
LOL… I knew it, you two are great …Nice to hear about that happening. JJ would be a good Trainer I’ll bet…he definitely sounds like the guys who showed me
He is. Not just for inspecting, but also for business things and dealing/working with clients, especially “corporate” clients. I’ve also ran several potential commercial inspections past him since then to get his feedback on my pricing, time estimates, and “what would you do” type things. He’s always willing to help, responds quickly, and puts a lot of effort into his advice.
…Nice to hear about that happening. JJ would be a good Trainer I’ll bet…he definitely sounds like the guys who showed me 
