This course walks through the insurance claims process from beginning to end. Across six lessons, the material covers first notice of loss and why timing matters, how adjusters investigate claims and what they are looking for, the proof of loss and the consequences of getting it wrong, how damage is assessed and valued, where disputes most commonly arise between the policyholder and the insurer, and what practical steps a policyholder can take before a loss occurs to ensure the claims process goes as smoothly as possible. A single scenario, a water damage claim at a commercial restaurant in Alberta, threads through all six lessons.
A restaurant operator in a mid-sized Alberta city discovered water pooling across the kitchen floor on a Saturday morning. The source was a failed coupling on a cold water supply line to the commercial dishwasher. The coupling, a standard brass fitting that had been in service since the tenant improvements were installed eight years earlier, had corroded and separated overnight. Cold water had been running onto the kitchen floor for at least five or six hours before anyone arrived to open the restaurant for the day.
By the time the operator got there, the water had crossed the entire kitchen floor, which was commercial tile and would survive with mopping and drying. But the water had also moved into the dry storage room at the back, where cases of wine, canned goods, dry ingredients, and paper supplies were stored on the lower shelves of a metal racking system. Several cases on the bottom shelf were sitting in water. The cardboard was soaked and the contents of some boxes were damaged. The water had also seeped through the wall between the storage room and the dining room, saturating the carpet along the back wall and the lower portion of the baseboard. The drywall in the dining room was visibly swollen along the bottom two feet.