I'm considering renting kitchen space/time (assuming I can find someone who's willing to rent to me). How do you go about setting up with the health inspector. Are there usually rules about whether you can bring in your ingredients and supplies, then storing them somewhere else. Obviously the restaurant I'm renting from wouldnt want me taking up their space the whole time, just when I'm there right?
How are suprise visits from the health inspector handled? I mean I could bake at different times every week. How would this work?
it all depends on what state you are in.
i rec'd conflicting information dpeending on who you speak with
Dept of Agric. said as long as the kitchen was inspected under the owner it wouldnt need to be inspected although you should carry your own insurance
Dept of Business License said, you would need your own license and the place would need to be inspected.
I went by the dept of agric. lol
Thanks. Does anyone know how you handle inspections. If I decorate at different times they might never be able to do those suprise visits. Am I just lucky, or will that be a problem?
I'm primarily a caterer and as I tell people, "I cook on Friday and Saturday". My HD inspector asked that I let him know when I had a cooking schedule going because he needed to see me at work, not just inspect an idle kitchen .... which I totally understand.
However, since that initial visit, I'm pretty much baking everyday, so he can pop in pretty much anytime!