Burning Periods and Fire danger Ratings

Current burning period

The Prohibited Burning Period for the Shire of Augusta Margaret River has been extended for a further 7 days and will now remain in place until Midnight on Friday 4 April 2025, unless advised otherwise.

This means that:

• Burning is NOT allowed at any time.
• Campfires and firepits are NOT allowed at any time.
• Burning of garden refuse piles is NOT allowed at any time.
• Solid fuel BBQs, including Pizza Ovens, are NOT allowed at any time.  

To check the current Fire Danger Rating or to find out if a Total Fire Ban has been issued, visit the Emergency WA website.  

Find out more through the following links:

• Firepits, BBQs and Pizza Ovens
• Prepare for a Bushfire
• Total Fire Bans and Harvest and Vehicle Movement Bans 
• Emergency Contacts

Annual burning periods 

The following are guidelines only, refer to Current Burning Period for up to date information.  

Prohibited Burning period from 23 December to 14 March (unless stated otherwise). Burning is NOT allowed.

Restricted Burning periods:

• 9 November - 22 December (Spring/Summer period).
• 15 March - 12 May (Autumn period).

A Permit to Burn is required during the Restricted Burning periods.

Please note: The above dates are subject to change at short notice due to variable weather conditions. Please monitor the Shire’s website and social media for updates and always call your area Fire Control Officer (FCO) or the Shire Rangers to check prior to lighting up. 

Fire danger ratings and bushfire warning system

The Fire Danger Rating tells you how dangerous a fire would be if one started.

Ratings are forecast based on weather and other environmental conditions such as fuel load.

The ratings are:

• Moderate
• High
• Extreme
• Catastrophic

To view current Fire Danger Ratings visit the Emergency WA website.

Find out about the Australian Bushfire Warning System and how to prepare a bushfire plan.

More information and contact

For more information, please contact the Shire on (08) 9780 5255 or email [email protected]