- May 30, 2008
- Reaction score
- South Carolina
I guess you need to check locally with your Health Dept. They changed the restaurant rules here recently and everyone must be compliant by next year. The BIG change was the number of sinks. Three compartment sink for dishwashing, etc. plus a separate prep sink for produce. Separate handwashing sink and a separate mop sink. 6 sinks required total. Then, all appliances have to be of commercial quality. Any restaurant using residential appliances has to replace them with commercial grade. Then there is the fire suppression system, depending on what type of restaurant. And, fan hood requirements. Flooring requirements. Counter top requirements. Septic requirements and grease trap requirements. So, you can see that it's best to check to see what is required there. Can you go online and find it??The health inspector came yesterda for his annual inspection. All went well but the first thing he said was "I just want to make sure you are only serving breakfast because as a bed and breakfasts that is all you are allowed to serve". I never asked him if afternoon cookies were taboo. Who knows he may want to put a stop to that as well. Oh and I'm glad it went well because he did mention that this year all places serving food will have there reports made open to the public on the internet.
Also, he wants our kitchen to have that extra sink for sanitizing like in a commercial kitchen. He wants it in by next year when he arrives. OMG
This guy can't stand it if he can't find something wrong so he suddenly makes something up I think.
Both DH and I have taken the food handler course, complete with exam at the end. He insisted that all people working at a b & b or handling food in a restaurant in Canada are now required to take it. So we have it.
It has always crossed my mind and others have made the suggestion to me that I open a teahouse here. I hadn't really thought seriously about it until this week when we really started to slow down. I'm sure I would require a commercial kitchen for that. Besides the extra sink, what else would a commercial kitchen require. My DH is doing a complete reno on our kitchen in January so it might be worth it to just do it then and get it over with in case we do want to make this into a teahouse.
So can someone tell me what else I would need in the kitchen to make it commercial?.
Luckily, we are still under a special license under tourist accommodations. We can only serve breakfast and snacks to registered guests.
They do get picky on raw meat storage (as they should). I guess when you serve breakfast meats, they are mostly smoked or fully cooked (like some ham). Sausage here goes from the freezer to being cooked to temp. And as long as eggs are kept to temp in the fridge and fully cooked (one of the reasons I don't serve soft yolks), they have no problem.