Local Regulations for opening a Chocolate Shop. Kitchen- Yes or No?
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Tech Help, Tips, Tricks, Techniques
Pierre;One thing you want to keep in mind is that nobody will tell you what the various regulatory agencies will require in order for you to get your property past initial inspection. Your real estate salesperson is in business to sell/rent the space, and that's it. Your equipment salesperson is in business to sell you equipment. What you do with the space and equipment afterward is none of their concern, and none of their business.Understanding that up front will save you tremendous grief, and frustration in the planning process of your new business.In 2008 I opened my first food related business (Choklat), having had no professional culinary training, and absolutely no experience in designing commercial kitchens. Yet in spite of my lack of experience, I passed ALL regulatory inspections with the regional health authority, the city planning department, AND our federal food inspection agency on the first round.Here's how I did it:I first took a food safety certification course (required here in Canada for anyone who wishes to run a commercial kitchen)I then went to each agency and asked for ALL regulations pertaining to commercial kitchens and food related businesses, then sat up late, over a couple of evenings with a lot of caffiene, and read each document from cover to cover, making notes with a pen and a piece of paper, as I was reading.THEN, after making the notes, I began designing the kitchen, right down to the type of washable paint, the washable ceiling tiles.... EVERYTHING.Once the drawing of the space (including space allocation and labelling for equipment) was complete, and footnotes were included, I returned to the City Planning department and obtained a building permit based on the "blueprint". I was in and out in 30 minutes.Since that time, Choklat has run 100% trouble free. In fact we have been commended by many inspectors of how well the business is run and how clean our premises are.Having spent a career building businesses, and designing workflow software for large companies, the best piece of advice I can give you is the following:THE DEVIL IS IN THE DETAILS.Do lots of up front planning, and pay attention to even the smallest detail. If you do this, you will save a tremendous amount of grief, money, and time wasted when a cranky inspector refuses your permit because of an "oversight" and forces you to repaint your entire shop with a washable paint.DON'T TAKE SHORTCUTS WHEN DESIGNING YOUR KITCHEN. You are dealing with salaried, overworked beaurocrats who don't give a pinch of poop that you used a different tile than you should have because it saved you $8 per tile. If you get the wrong inspector (and lord knows there's lots out there!) you'll have your permit held until the tiles are replaced. Follow the regulations to a "T" and you won't end up owning two sets of ceiling tiles, or having to repaint your shop.Cheers, and the best of luck in your new venture!Brad ChurchillChoklat.
