Restaurants & licensing
Restaurant outdoor seating: hose reels, extinguishers and fire access
Planning outdoor restaurant seating? Review the approved area, hose-reel coverage, extinguisher protection and access, with separate checks for hotpot or food warming.
If there is fire or immediate danger
Leave the premises using a safe route and call Hong Kong emergency services on 999. Do not remain to investigate or use a lift.
Legal information
This guide helps with initial planning; it is not legal advice or an engineering assessment of your premises. Confirm the requirements against the use, approved plans, licence conditions, written directions and current official documents.
Quick answers
Can indoor extinguishers cover the outdoor seating?
Check the outdoor area, hose-reel coverage, fuel and applicable requirements. The total number of extinguishers in the restaurant is not enough to decide.
Map tables, parasols and access routes
Outdoor seating must keep escape routes, fire installations and emergency vehicle access clear. FSD's additional requirements also address separation from dangerous-goods installations and hydrants; review these against the actual layout.
Show tables, parasol bases, barriers and service trolleys on the plan, not only chairs. Reviewing the operating layout helps identify obstructions at corners and entrances before the seating is installed.
Check coverage and outdoor equipment protection
The current outdoor-seating document specifies dry-powder provision where hose-reel coverage is insufficient and for specified-fuel hotpot or warming. Have the applicable area and offset provisions checked together when determining quantities.
Extinguisher cabinets and materials such as parasols also have requirements. Share product details before purchase and ask the quote to include the cabinet, installation, marking and supporting documentation needed.
Review fuel and staffing before adding hotpot service
Permitted fuels and operating conditions should be checked against the outdoor-seating appendix and your premises requirements. Being outdoors does not make every stove or fuel suitable for the proposed service.
For daily operations, prepare a short opening, damage-reporting and closing checklist. If tables are added or moved later, update the layout and request a review of equipment coverage.
Practical checklist
- Check the approved outdoor seating boundary
- Mark routes, fire equipment and parasol bases
- Verify hose coverage and extinguisher provision
- Check cabinets and material documentation
- State whether hotpot or food warming is proposed
Enquire about outdoor-seating fire provision
Send the outdoor layout, area and equipment photos, and tell us whether hotpot or food warming is planned.
- Review outdoor equipment and access
- Assess alterations and coordination
- Quote installation, testing and maintenance
Official sources
The official documents below provide the full requirements and any updates.
Related reading
Restaurant fuel fire safety: LPG, town gas, electricity and charcoal
Before choosing restaurant fuel, check the kitchen location, storage and ventilation. Understand basement restrictions and why dining-area cooking needs a separate review.
Read articleRestaurant fire safety in Hong Kong: planning, fit-out and licensing
What fire work does a restaurant need? Prepare the premises details, cooking plan, issued requirements and inspection records before arranging a survey and quotation.
Read articleFire extinguisher types in Hong Kong: powder, CO2 and clean agent
Compare water, foam, dry powder, CO2 and clean-agent extinguishers, read labels and plan inspections. Evacuation and calling 999 come first.
Read articleRELATED SERVICE
Arrange a restaurant fire-services survey and quote
Explore the service, or email or call us to ask about your premises.
Discuss the work your premises need
Share the premises, proposed scope and timing. For tender enquiries, include the brief and submission deadline. Available drawings and recent reports help us review the work; you can contact us before everything is ready.
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