Deputy Fire Marshal
175 W Valley Forge Rd
King of Prussia,
Emergency Dial 911
Monday - Friday
8:00 am - 5:00 pm
The Upper Merion Township Safety and Codes Enforcement Department is dedicated to the protection of life and property for our citizens, visitors, and businesses. We are confident that through education and awareness your place of business can be a fire safe facility.
We believe that by working together, these inspections will greatly reduce the occurrence of injury and the impact of a fire in your business. State and local fire codes require that every business receive a regular fire inspection.
What You Can Do?
The best way for you to prepare for your upcoming inspection is to follow the preventative measures outlined below.
How We Can Help?
You can contact our Safety and Codes Enforcement Department to set up a General Inspection or get your questions answered by calling the Fire Inspector at (610) 205-8559. We also offer assistance in Evacuation Preparedness and classes on Fire Safety in the Workplace.
What to Expect during an Inspection
A uniformed Fire Inspector or Fire Marshal will:
- Visit your facility during normal business hours.
- Always be courteous and considerate of your time.
- Comply with the best time to conduct the required inspection.
- Always clearly state inspection results in writing with a re-inspection date
assigned, if required.
- Information may be left to enable you to self-inspect your premise in order to be ready for the official inspection.
- A time extension may be granted by the Fire Inspector or Fire Marshal upon written request providing a reasonable explanation.
Understanding the Results:
- The Inspector is there to help you and will be glad to explain the results and answer any questions you may have.
- At any time, you may contact us the Fire Inspector at 610-205-8559.
Assign someone to check these things each day and create a maintenance log.
- Remove trash daily to a covered and locked dumpster that is away from your building.
- Keep hallways, corridors and aisles clear of storage and clutter.
- Keep EXIT doors clear and free of clutter.
- Ensure EXIT signs are illuminated. Check EXIT signs and egress lighting monthly.
- Remember to unplug small appliances when not in use (i.e., coffee pots).
- Do not use electrical extension cords for permanent operations. For heavy duty
equipment please consult an electrician. A store bought circuit breaker strip plug can be used for minor electrical equipment.
- Keep all storage down 24” from the ceilings (18”below fire sprinkler equipped areas).
- Do not store combustibles within 36” of a heat producing appliance (i.e. water heater).
- Keep outside brush and weeds away from the building.
- Store flammable and combustible liquids in proper storage containers and cabinets.
- Dispense flammable and combustible liquids in a properly ventilated area using safety cans or original containers. Always follow proper bonding and grounding procedures.
- Keep fire sprinkler control valves, fire hydrants, and fire department connections accessible. Maintain a 36” clearance to these connections.
- Do not store items in the Riser Room, Fire Alarm Control Panel Room, or Electrical Room.
Fire Alarms and Fire Protection Systems
The following items offer the best early warning and quickest response to a fire:
- A fully functional fire sprinkler system connected to a central station monitoring (tested annually by a licensed firm).
- A fire detection system connected to a central station monitoring (tested annually by a licensed firm).
- Portable fire extinguishers that are wall mounted near exits, highly visible, unobstructed and located no more than 75’ from anywhere in the building (service annually by a licensed firm).
- A hood and duct fire system over commercial cooking appliances (tested semi-annually by a licensed firm).
On the Outside:
- Clearly marked and visible fire lanes.
- Knox box and Knox lock system.
- Clearly labeled Alarm, Riser, and Utility Rooms.
- Clear and visible street numbers and suite numbers.
- Fire Department Connections clearly labeled.