Whoever is the manager of the kitchen facility deserves to be seriously reprimanded. Having worked in several different kitchens, I know that safely storing cleaning material is a top priority. It is difficult, actually, to have such an occurrence in a supervised, busy place: the obviousness of the danger quickly would be noticed. Institutional kitchens must have strict safety standards and close supervision. The most obvious control must be keeping flammable materials away from the heat source. 
This is a serious breach of basic safety procedures.