Do you work directly with individual tenants, or with the property manager?

Both, depending on your lease structure. Most often we contract with the property manager and service every food-service tenant unit under one calendar; some plazas have us bill tenants directly while the property manager retains oversight and reporting.

Can different tenant units be on different cleaning schedules?

Yes. NFPA 96 sets frequency by each unit's actual cooking volume, so a high-heat tenant (wok, grill, fryer-heavy) can be quarterly while a lower-volume tenant is semi-annual. We track each unit's tier individually and report the whole plaza's status to the property manager.

Food court & plaza compliance.

One property-manager point of contact for every food-service tenant unit, instead of chasing each tenant's own vendor.

A food court or plaza with multiple food-service tenants creates a compliance problem the property manager usually inherits, whether or not it's in the lease: if one tenant's grease trap backs up or one unit fails an inspection, it's the property's fire and sewer risk, not just that tenant's.

Property-manager crossover.

We work the same way here as we do for multi-location property-management accounts: one contract, one schedule, one report covering every food-service unit in the plaza. Each tenant unit is measured against its own NFPA 96 frequency tier, based on what that specific kitchen actually cooks, and every unit's grease trap is tracked under the Toronto Municipal Code Chapter 681 "25% rule" independently. The property manager gets one consolidated compliance view across the whole plaza instead of reconciling reports from however many tenant-hired vendors are currently in the building.

What property managers get.

Per-unit tenant reviews

Each tenant unit assessed and priced against its actual cooking volume, not a flat plaza-wide rate.

Consolidated plaza reporting

One compliance record covering every food-service unit, ready for a building-wide inspection.

Single point of contact

One account team coordinating every tenant's schedule, instead of the property manager doing it themselves.

This mirrors our multi-location property-management approach, applied unit by unit within one property. See the full Property Manager program →

Tell us how many tenant units you're managing.

Request a plaza-wide quote

Sources

NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations — nfpa.org
City of Toronto, Municipal Code Chapter 681 (Sewers By-law) — toronto.ca (PDF)