Extinguishers to BS 5306

You need the right number, type and size of fire extinguisher, sited correctly and commissioned by an installer, following your fire risk assessment. A bar area typically needs water or foam extinguishers on escape routes; a kitchen with a fryer needs a wet chemical (Class F) extinguisher, and a CO2 extinguisher is standard near electrical equipment. Servicing and installation is covered by BS 5306-3.

Missing, wrong-type or out-of-date extinguishers are one of the first things a fire and rescue officer checks, and one of the first things an insurer checks after a claim. A water extinguisher next to a fryer is actively dangerous — it can spread burning fat rather than put it out — so getting the type wrong is worse than having none.

Watch out for

• Buying uncommissioned extinguishers online. A fire assessor or EHO expects to see a commissioning certificate and a service tag, not a box off a shelf.
• Putting a water or foam extinguisher near the fryer instead of a wet chemical one — the wrong type on a fat fire makes it worse, not better.
• Under-providing on travel distance. Extinguishers need to be reachable within a short walk from anywhere in the venue, not just clustered by the front door.

Sources

• Fire Industry Association — BS 5306 fire extinguishing installations checked 2026-09-02
• GOV.UK — Fire safety risk assessment: 5-step checklist checked 2026-09-02

See also

• Get a recorded fire risk assessment
• Fire doors, escape signage and action notices
• Fire extinguisher service— this becomes an ongoing job once you’re open →