‘CAUSE OF THE FIRE, ascertained by fire inspectors, was a wok left on a stove

beneath a grease covered stove hood. Fire inspector Bruce Hall photographs the
area. (Terry Peters photo)

Monday

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Fire. inspectors say a fire
“which extensively damaged a
Lonsdale Avenue restaurant
in the early hours of
Thursday may have been put
‘out in its-early stages if the
stove had been regularly
cleaned.

The fire in Wing's Kit-
chen, at 1807 Lonsdale,
started from a wok being left
on a lighted stove all night.
Firefighters managed to
contain the blaze to one side
of- the building, although
damage was Severe enough
that the restaurant will be
closed for some ttme.

- Asin most restaurants, the
stoye hopper incorporated a

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your cheque book.

DAILY BALANCE

in account

1 nmtate Hoan, ty
1 UCMOL J cowndente AD.
sera aNd

VND eS Ae

*rate of interest is determined by you
- the more you save the higher the
rate on the whole balance.

¢chequing privileges,- cheques may
be purchased at $2.80 for book of
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*Duplicate deposit slips are provided
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built-in fire extinguisher
system, designed to operate
when a fuseable link in the

system melts out from the
heat of any fire.

But chief fire inspector
George Tyson comments:
“There was so much grease
within that hood system that
ho matter what system you
had it wouldn't put out a.
fire.”

Al3-Sunday News, February 3, 1980 .

Regular maintenance of
such fire prevention systems
is essential for their
operation,” he says.

He advises businesses to
keep the hood clean and free
of grease on a Continuous
basis, have the systems
professionally checked every
six months and to change the
fuseable link once a year.

Now you know

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