Many times, when ICC’s Property Claims Team is triaging a new fire claim, the insured will lament that they have no idea how this could have happened, or they didn’t see this event coming. Since we have the luxury of 20/20 hindsight, we often wonder to ourselves how the insured could not have seen this coming. In most fires, there is a risk management failure on the part of the insured that could have prevented the fire.
We recognize that the business owner may be the chief cook and bottle washer for their establishment, and there are just so many hours in the day. However, there are simple things that can be combined with everyday tasks to prevent many accidental fires. Consistent staff training on how to spot fire hazards, along with encouragement to use critical thinking and common sense can prevent insureds from experiencing a devastating fire loss. Below are a few recent losses that make us wonder, “How did they not see this coming?”
Burning Trash on a Windy Day
An employee was burning trash in a burn box less than 50 feet from the back door and the grease receptacle. While burn boxes by themselves are not a hazard, they are when placed close to the building and when used on a windy day.
Consider moving the burn box far away from the building or, better yet, removing it all together. Don’t burn if there are windy conditions, and never leave one unattended.
Smoking Areas
Employees were smoking in the designated section, which is also the delivery area. A delivery, which included several cardboard boxes, was dropped off before noon. No one took the delivery inside, and staff continued to smoke in the area. An employee threw a cigarette butt toward the disposal can on the ground, but unfortunately, did not make it in the can. The butt landed near the base of the cardboard boxes and continued to burn, unnoticed, until the box smoldered enough to ignite, causing flames to travel to the backside of the building.
Another potential hazard arises when the butt can is near a grease receptacle or landscaping mulch. Employee smoking areas should be designated to a spot where there are no other combustible items.
Burner Left On
An employee was in a hurry to close one evening and failed to do a final walkthrough of the kitchen. If the walkthrough had occurred, the employee likely would have noticed a pot still on the gas stove and the burner knob in the “on” position. Properly training staff to include a final walkthrough in their closing procedure will ensure that all equipment is turned off, and the kitchen is safe to leave overnight.
Heed the Warning
A restaurant was full of patrons, and an alarm went off on the fryer. The cook decided that he had to get the orders out, and he bypassed the alarm. A short time later, the fryer oil began to smoke, and a grease fire erupted.
No matter how busy the kitchen is, it is important to always pay attention to equipment safety alarms. While shutting down a fryer and slowing down the kitchen may frustrate some customers, it is still better than a full-blown grease fire forcing them to flee the restaurant and your business to be closed for weeks or even months.
Overloaded Outlets
A restaurant, embracing the indoor/outdoor feel, offered al fresco dining on their expansive patio. They noticed in the height of summer that fly control was an issue. To make their guests more comfortable, they purchased four pest control units to install inside and outside of both patio doors.
Extension cords were utilized as no outlets were in an ideal location for these units. Unfortunately, all four cords were run to outlets that happened to be on one breaker, which caused the breaker to trip. Because the house was full, the prep cook quickly reset the breaker. The outlets overheated, and a fire broke out inside the wall. This went unnoticed for a while until someone started to smell smoke. By that time, the fire had already traveled up to the attic, resulting in serious damage to the premises.
Never overload outlets! If additional outlets or other electrical equipment are needed, it is important to hire a certified electrician to complete the installation.
Kitchen Equipment Alterations
A restaurant decided to expand their menu by installing a grill. After installation, they noticed that the grill was too short. To remedy, they elevated the grill by using 4” x 4” wooden posts, positioned horizontally under both sides of the grill. The height was right, but they didn’t realize that with each use, the grill was heating up the wood posts, creating hidden char to the wood. Unfortunately for the insured, their cook failed to properly turn off the grill one day, and a fire ensued, originating in the wooden posts. It is important to always install kitchen equipment to manufacturer specifications.
Each of these fires could have been prevented through proper risk management. It is highly recommended to hold regular safety training for staff and utilize daily checklists as part of opening and closing procedures.
For more information about insuring your business with ICC, contact an agent in your area through our Find an Agent search.
