New Food Business? A Step-by-Step Guide to Commercial Kitchen Setup

Setting up a commercial kitchen is more than choosing the right appliances or arranging equipment for efficiency. In Canada, food premises must meet strict local, provincial, and federal regulations designed to protect public health and ensure food safety. 

From location requirements to plumbing, ventilation, and preventive maintenance, every aspect of the kitchen needs to be planned with compliance and safety in mind.

Location and Layout Considerations

The design of food premises must meet all local fire, safety, and construction standards. In many provinces and territories, food businesses must be located at least 30m away from potential sources of contamination such as facilities producing smoke or dust, pest-infested areas, or chemical and waste disposal sites. 

Food premises should not have direct access to living spaces or any location that could create food safety hazards.

A well-thought-out “flow of food” can significantly reduce contamination risks. This refers to how food moves through the kitchen from receiving, storage, and preparation to cooking, serving, and disposal. Poor layout can result in cross-contamination between raw and cooked foods or between clean and dirty areas.

Key flow of food principles include:

• Separating non-food preparation areas (like dishwashing) from prep areas
• Keeping raw and cooked foods in separate work areas
• Minimizing staff collisions and preventing “back-tracking” of dirty items into clean spaces
• Positioning storage areas close to receiving areas to limit time in the temperature danger zone
• Locating garbage disposal and staff restrooms far from food preparation zones

Before making any renovations or layout changes, always check with local authorities for necessary approvals.

Facilities, Equipment, and Materials

All kitchen surfaces, fixtures, and equipment must be constructed from smooth, non-toxic, non-absorbent, and pest-resistant materials. Anything that flakes, peels, or corrodes is unsuitable for food areas. 

Equipment should be adequate to meet demand without overloading and must be installed, operated, and maintained according to manufacturer instructions.

Mobile and temporary food operations, such as food trucks, must still meet sanitation and safety requirements. Some provinces have additional rules for these businesses – for example, New Brunswick requires mobile units to have a holding tank for grey water.

A preventive maintenance program helps ensure equipment is safe, efficient, and compliant. This proactive approach includes inspections, cleaning, lubrication, repairs, and part replacements before breakdowns occur.

A good preventive maintenance plan should include:

• Equipment names and locations
• A clear maintenance schedule
• Assigned responsibilities
• Step-by-step maintenance procedures
• Records of inspections, adjustments, and repairs

These records must be stored securely for reference during inspections. Staff carrying out maintenance should receive training and have access to manufacturer manuals and specifications.

Plumbing, Water, and Waste Management

Plumbing systems must comply with the Plumbing Code and provincial regulations, ensuring no cross-connections between potable and non-potable water. Features like air gaps and vacuum breakers prevent backflow contamination.

Additional requirements include:

• Floor drains in accessible locations, fitted with grease traps
• Proper sewage disposal systems located away from food areas
• Adequate and accessible handwashing stations in all food prep areas

Only potable water may be used for tasks such as cooking, washing produce, and cleaning equipment. Non-potable water can be used for systems like fire sprinklers but must never mix with potable supplies.

Walls, Floors, Ceilings, and Surfaces

All surfaces in food preparation areas must resist chipping, flaking, and bacterial growth. Floors should be non-absorbent, water- and chemical-resistant, and sloped at least 2% for drainage.

Coving (a curved floor-to-wall junction) helps eliminate dirt-trapping corners and makes cleaning easier. Carpets should be limited to customer dining spaces, never kitchens or self-service food areas.

Ventilation and Lighting

Ventilation systems should remove odours, smoke, grease, and air-borne contaminants without allowing buildup on walls or ceilings. Equipment like range hoods must be cleaned regularly and designed to prevent drips onto food.

Bright, adequate lighting is essential in kitchens. Recommended lighting levels range from 110 lux in storage areas to 540 lux where hazardous food or dangerous equipment is handled. All bulbs should be shielded or shatterproof, especially in food areas, and cleaned regularly to prevent dust contamination.

Getting Prepared for Opening

Setting up a compliant, efficient commercial kitchen requires careful attention to regulations, layout, and ongoing maintenance. By planning for food safety from the start – and maintaining those standards daily - food business operators can protect their customers, staff, and reputation.

The Food Handler Certification program offered by Userve covers key aspects of operating a commercial kitchen safely including kitchen setup, waste disposal, pest control and more.