Commercial Kitchen Space Requirements

Kitchen Location & Design Consulting

Let’s talk kitchen layouts! In the last chapter, we touched on some basic measurements and design ideas for your space. Now, it’s time to dive deeper and explore how to create a kitchen that’s both functional and fabulous. 

In Canada, commercial kitchen spaces must adhere to local building codes, health regulations, and other best practices. Variations exist among municipalities and provinces/territories, but some general principles apply nationwide. 

For starters, industry guidelines recommend allocating about 40% of your total space to the kitchen and the remaining 60% to the front-of-house. However, this rule applies mainly to dine-in restaurants—quick service establishments and other setups may opt for more kitchen space if there are no dining areas. 

Food Preparation and Cooking Area Requirements

Sufficient workspace and countertop availability are vital for safe and efficient food preparation. Ideally, your kitchen will have an area at least 36 inches wide and 24 inches deep next to sinks for primary food preparation. 

The clearance between counters and kitchen equipment should be at least 42 inches wide for one cook or 48 inches wide if multiple cooks are present. U-shaped kitchens should have a minimum clearance of 60 inches between opposing sides. 

Storage

Your dry storage must be secure, vermin-proof, and stand at least six inches above the ground, with easily cleanable shelves. 

Use vertical space for storage and shelving, as this maximizes space and minimizes clutter. 

Refrigerators must be commercial grade to ensure proper food storage temperatures. 

Ventilation and Exhaust

Ventilation systems must remove heat, steam, cooking odours, smoke, fumes, and airborne grease particles. Despite variances across the provinces and territories, local building bylaws stipulate that all ventilation systems can remove airborne contaminants. 

Dishwashers and Sinks

Every kitchen must have at least one sink dedicated to handwashing, as well as sinks meant solely for food preparation and dishwashing.

Commercial kitchens generally require a three-compartment sink, one for washing, another for rinsing, and the other for sanitizing. There should also be a janitor's sink separate from food storage areas. 

Lighting

Good lighting is essential in the kitchen to help you see clearly and work safely. Since natural light isn’t always available or consistent, proper artificial lighting ensures you can prep, cook, and clean with accuracy at any time of day.

Accessibility

Kitchens should be welcoming and usable for everyone, including those with disabilities. This means wheelchair users can comfortably move around, especially in U-shaped kitchens, where a turning space of at least 60 inches in diameter is ideal.

Include height-adjustable counters or mobile equipment on wheels for added flexibility. For easy access, adjustable work surfaces with knee space should be about 36 inches wide, 27 inches high, and 17 to 25 inches deep.

Waste Management

Another must-have feature is a waste disposal system designed to handle food waste separately from other trash, ensuring better waste management and promoting more sustainable practices like composting or recycling organic materials.