|Letter From President
Hello to all Canadian members and potential new members
I can't believe how fast this summer is going by. This newsletter is intended to give you a brief update on the Canadian Chapter and some of IKECA's new ventures. The Canadian membership has now grown to 12 members. With 4 new members in this last 12 months. We currently have members in 5 Provinces.
The Canadian Chapter was established in an effort to connect professional Canadian kitchen exhaust cleaning companies who want to be leaders in their industry. The focus of our members is to raise a greater awareness in our industry on the importance of demanding and expecting the entire exhaust system to be cleaned to the metal. IKECA has been working diligently to recruit potential exhaust cleaning companies, associate members, and AHJ's who meet our eligibility requirements. We invite you to be a part of this movement to continue to extend IKECA's membership throughout Canada.
If you're interested in joining the association, or referring a friend, please don't hesitate to call me.
President Canadian Chapter
Pressure Kleen Services Company, Inc.
by Dave O'Neil
Windsor, Ontario is the southernmost city in Canada and has a population of approximately 225,000 people. In December of 2006, there was a restaurant fire caused by a grease laden kitchen exhaust system that caused 1.5 million dollars of fire damage. NFPA 96 guidelines were not followed by the Kitchen Exhaust Cleaning Company that serviced that kitchen prior to that fire. We soon discovered that the majority of the exhaust systems were not being maintained to the NFPA 96 standard. The Ontario Office of the Fire Marshall has now added a two day course to their curriculum to insure that AHJ have the proper knowledge to inspect commercial kitchen exhaust systems properly. In conclusion with our new approach to inspecting commercial kitchens and with most stakeholders working in compliance with NFPA 96 I'm very proud to report that Windsor, Ontario has not had any significant fire losses in our commercial kitchen establishments in the last four years. * For Full Text, Click Here *