Fire extinguishers are the first line of defence against small, controllable fires. Knowing how to use one properly can protect lives, reduce property damage, and prevent a minor incident from turning into a major emergency. This guide walks through the PASS method, how to choose the right extinguisher type, and when to stop fighting a fire and evacuate — with specific guidance for commercial property owners, restaurants, offices, and industrial facilities across Vancouver, Surrey, and the Lower Mainland. Extinguishers should only be used when it is safe to do so and when you're confident in your ability to operate them. If you're ever unsure, evacuate and let trained firefighters handle it.
Extinguishers should only be used when it is safe to do so and when you're confident in your ability to operate them. If you're ever unsure, evacuate and let trained firefighters handle it.
Fire spreads quickly, and hesitation can make conditions unsafe within seconds. Understanding how to operate an extinguisher lets you act decisively when appropriate, while keeping a clear escape path in mind at all times. In larger fires or situations with fast-growing smoke, your priority should always be evacuation and activating emergency systems — not fighting the fire.
For commercial properties, this also means keeping extinguishers inspected and code-compliant year-round: Fire Extinguisher Inspection Services
If your building has a fire alarm, pull it immediately to alert others. Regardless of size or severity, always call the fire department. Even if you extinguish the fire yourself, firefighters need to confirm the area is fully safe. If your building's fire alarm is due for its annual service, see: Fire Alarm Inspection Services
Before approaching, determine what's burning so you can pick the right extinguisher — using the wrong type can make a fire worse or spread it further. Fires are classified as:
Ordinary combustibles (wood, paper, cloth)
Flammable liquids (gasoline, oil, solvents)
Energized electrical equipment
Combustible metals (mainly industrial settings)
Cooking oils and fats (commercial kitchens)
For a full breakdown, see: Choosing the Correct Type of Fire Extinguisher
Before attempting to extinguish the fire, make sure:
Your exit route is directly behind you
There is no smoke blocking your path
The fire has not grown larger than a wastebasket
If any of these conditions change while you're fighting the fire, evacuate immediately.
The PASS method is the internationally recognized procedure for operating a portable fire extinguisher.
Pull the safety pin from the extinguisher handle. A slight twist may be needed to break the tamper seal.
Aim the nozzle or hose at the base of the fire, not the flames themselves. Stand roughly 8 feet (2.5 meters) away.
Squeeze the handle to release the extinguishing agent. Maintain firm, steady pressure for a consistent discharge.
Sweep the nozzle side to side across the base of the fire until it's fully out. Don't turn away immediately; watch the area for a minute to make sure the fire doesn't re-ignite.
Even with correct technique, some fires cannot be safely extinguished with a portable unit. Evacuate immediately if:
The extinguisher empties, and the fire is still burning
Smoke increases or visibility drops
Heat intensifies, and conditions feel unsafe
Your escape route becomes blocked or threatened
You're not confident in the extinguisher type or your technique
Most portable extinguishers discharge fully in under 10–15 seconds — there usually isn't time for trial and error. Personal safety always comes first.
Operating an extinguisher correctly starts with having the right one on hand. Common types include:
ABC Dry Chemical – multipurpose, suitable for Class A, B, and C fires; the most common choice for offices and general commercial spaces
CO₂ Extinguishers – ideal for electrical equipment and flammable liquid fires, common in server rooms and industrial panels
Pressurized Water – for Class A fires only; not safe on grease or electrical fires
Foam – effective on Class A and B fires, often used where re-ignition risk is higher
Wet Chemical (Class K) – required by code in commercial kitchens for cooking oil and fat fires
Home fire safety advice doesn't always translate directly to commercial properties — and most of our clients are property managers, restaurant owners, and facility operators, not homeowners.
Commercial kitchens are required to have a Class K wet chemical extinguisher near cooking equipment, in addition to general-purpose extinguishers elsewhere in the building. Grease fires should never be fought with water, which can cause the fire to explode outward.
Offices and retail spaces typically rely on ABC dry chemical extinguishers, placed near exits and electrical rooms, with clear signage and unobstructed access — a common deficiency flagged during fire inspections.
Industrial sites often need a mix of extinguisher types across a facility, including CO₂ for electrical panels and, in some cases, Class D extinguishers for metal-related processes. A Fire Safety Plan helps map the right extinguisher type to each zone of the building.
An extinguisher that hasn't been checked is a liability, not a safeguard. At minimum, confirm:
The pressure gauge needle sits in the green zone
The pin and tamper seal are intact and undamaged
There's no visible corrosion, dents, or leakage
The inspection tag is current (commercial extinguishers in BC require documented monthly checks and annual professional inspection under NFPA 10)
If any of these checks fail, the unit should be serviced or replaced before it's relied on in an emergency: Fire Extinguisher Inspection Services.
Aiming at the flames instead of the base of the fire.
Standing too close, or too far, to maintain effective coverage.
Fighting a fire that's already larger than a wastebasket.
Using a water extinguisher on a grease or electrical fire.
Not checking wind or airflow direction before discharging (relevant outdoors or near open doors).
Turning your back on the area immediately after the fire appears.
Never test or check the extinguisher until the moment it's needed.
Commercial properties across Vancouver, Surrey, Burnaby, and the wider Lower Mainland are expected to follow extinguisher placement, spacing, and maintenance requirements set out in NFPA 10 and the BC Fire Code, enforced locally by fire departments such as Vancouver Fire & Rescue Services. General guidance includes mounting extinguishers near exits and at accessible heights, keeping travel distances to an extinguisher within code limits based on fire class, and ensuring signage is clearly visible. Workplaces also fall under WorkSafeBC's expectations for fire preparedness. Because requirements vary by occupancy type and building size, a site-specific Fire Safety Plan is the most reliable way to confirm compliance.
Otis Fire Protection provides:
Installation and sizing/placement recommendations
Monthly and annual inspection
Refill, recharge, and hydrostatic testing
Certification for NFPA 10 and local fire bylaw compliance
These services help ensure your extinguishers are fully functional when they're needed most, across Vancouver, Surrey, Burnaby, Richmond, Coquitlam, and the rest of the Lower Mainland.
Owning the right extinguisher isn't enough if your staff doesn't know how to use it under pressure. Otis Fire Protection offers on-site Fire Extinguisher Training in Vancouver so your team can respond confidently and safely during a real incident.
Use the PASS method: pull the pin, aim at the base of the fire, squeeze the handle, and sweep side to side — only after confirming the fire is small, contained, and you have a clear exit behind you.
PASS stands for Pull, Aim, Squeeze, and Sweep — the four steps for operating a portable fire extinguisher.
Commercial kitchens require a wet chemical (Class K) extinguisher, built specifically for cooking oil and fat fires. Standard ABC extinguishers aren't rated for deep-fryer or grease fires.
Check the pressure gauge for the green zone, confirm the pin and tamper seal are intact, and look for damage or corrosion. Commercial units also need a professional inspection at set intervals under NFPA 10.
It's unsafe if the fire is larger than a wastebasket, spreading quickly, producing heavy smoke, blocking your exit, or if you're unsure which extinguisher to use. Evacuate immediately and let firefighters take over.
Extinguishers are rated by fire class: ABC dry chemical for general use, CO₂ for electrical and flammable liquid fires, water for ordinary combustibles only, foam for liquids, and wet chemical (Class K) for commercial kitchens.
Commercial extinguishers typically require a monthly visual check by staff and an annual professional inspection under NFPA 10, with hydrostatic testing at longer intervals depending on extinguisher type.
Most BC workplace fire safety plans and WorkSafeBC expectations call for staff to know how and when to use an extinguisher. Otis Fire Protection offers on-site fire extinguisher training for Vancouver and Lower Mainland businesses.
Knowing how to use a fire extinguisher — and just as importantly, knowing when not to use one — is essential for protecting people and property. With the PASS method, the right extinguisher type for the job, and clear awareness of your surroundings, you can respond effectively to small, contained fires while keeping safety as the top priority.
For installation, inspection, training, or certification of fire extinguishers, Otis Fire Protection provides professional, code-compliant service across Vancouver, Surrey, Burnaby, Richmond, Coquitlam, and the greater Lower Mainland.
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