OK, so i've been searching CC for the last 3 hours and have read numerous posts about US based home kitchens but nothing for the Canadian bakers...so, after the last 2 years of getting my hands dirty with baking and practicing and trying to perfect my baking I'm ready to start the long process of starting an official "home based kitchen". I've contacted the city and know that i need to get a separate kitchen that has to get inspected by the health officials. I have an undeveloped basement where i store all my cake stuff now but it's not an official kitchen, just storage . Just wanted to know what others have done to try and get a kitchen in their basements? Is it even worth it or is it better to rent commercial space? What do i need to officially pass the inspection? Any pictures some would like to share of their kitchens?

I feel overwhelmed then anything else...any advice? Thanks in advance

Hello and welcome to CC!

There is at least one discussion I know of that exists for Canadian cakers and it is under this forum: Cake Decorating Business / Ontario, Canada Regulations - Home Bakery. Sorry I don't know how to post the link to that discussion, otherwise it would make your life so much easier.

As far as renting a space versus using your own, I think it will depend on what you think will be more cost effective. I've researched the food incubator in Toronto and last I checked, their kitchens are still closed until further notice. I don't know if they were planning on re-opening. The average cost of a commercial kitchen I found when shopping around (and this was going back 3 years), cost about $35/hour. Again, this is in Toronto. Perhaps it will be cheaper elsewhere.

As far as a basement kitchen, I know you'll need a separate kitchen that will be used solely for your business. It depends where you are, as some cities may be a bit more open to certain requirements.

I hope that helps you get started!

~sc

Thanks for the info shalini1! I have looked into city bylaws and there are a lot of hoops i have to jump through to get started. I know renting a space will set me back $30/hr in some places but not sure if i want to resort to being put into such a time restraint. I'm thinking having the option to go into my basement would be a much better option for me as i do have little ones at home.

I still lots of research to do but can anyone give me a price point for such an undertaking? I don't need to know how much to spent exactly but having a hard time trying to figure out how much this might actually cost. Like i said, my basement is completely undeveloped and i would be doing most of the work with help from friends and family. So much to think about...thanks for any advice

I know that in BC you have to have an area that has it's own entrance. Does your basement have it's own separate entry? My husband transformed the garage into my bakery. It turned out fabulously! I love being at work but still being close to my kids!

I think that every jurisdiction is different and your regulations might not be the same as someone else. Where I live we cannot sell from our home period. We cannot have a kitchen in our house nor bake to sell from our home. I am curious as to which province you live. If someone in the same vicinity as you it might help you better.

I have spoken to the Health Department and they have advised me the for the city of Toronto. Home Bakery's are NOT ALLOWED.

They have not way of regulating the product.

Just wanted to share that.

I'm in Ajax and as long as your area in the city is zoned it's okay. I haven't called the zoning department yet, but I know other home based bakers in the area so I'm pretty sure it's okay. Then on eneeds an inspection by the health department. They said technically I don't need a separate kitchen, but I need a 2 compartment sink, separate handwashing sink, separate storage, absolutely no pets, separate fridge and freezer, everything sanitized, I have to post the hours of operation as well as the inspection (I think) and be preparaed for ad hock inspections. And you have to have insurance.

I'm in Eastern Ontario and as for the Heath unit here if I am going to be doing any wholesale selling then I would need to have a separate kitchen with it's own entrance, that adheres to all of their other requirements, ( 3 compartment sink, non porous wall coverings, ventalation-depending on cooking equipment, etc). If I am only going to sell to regular "Jane and John Doe's" then they do not get involved as I am entering into a one on one contract with the customer directly.

This has nothing to do with what the OP is talking about. I'm just amazed at how most homes in Canada have basements and we live smack in the middle of Tornado Alley and most homes here don't. I'm jealous. (BTW it's storming outside now which is why I thought of this!) OK...go back to your topic...!

carmijok; you are welcome to sit out the storm in my basement ! LOL While your down there would you do some laundry?! LOL

Anyway, I'm in Eastern Ontario too and I am licensed and all that jazz.

The rules in Canada, even Ontario vary greatly from place to place. Luckily it was a simple process in my town.

Good Luck to the rest of you, I love working from home.

Happy Baking

Reviving a very old thread here. Just want to say I live in New Brunswick and here things are regulated provincially. The Health Act is very flaky. From reading it I understand that I CAN get my kitchen licensed so long as it meets requirements. It does not state anywhere as to whether I NEED to. It does say that if I am producing food for sale at public market (flea market, bake sale, farmers market etc.) that I do not require an inspection. So basically, I can make a cake/cookies/whatever and sell it to somebody so long as I set up at the market without any regulations or inspection but I may require one if I want to make cake for events and parties (yeah...that makes no sense to me). I jokingly suggested to my husband that maybe we go to the market weekly with treats and advertise that we can make custom treats so long as the customer agrees to pick them up from the market the following week. I am waiting to hear back from the health department with my questions, in which case I will be sure to update this post.

** Please note ** This is from my own interpretation of the regulations. Please consult them yourself before making any decisions. I cannot be held liable for misinformation

Well most houses in Canada have basements because that is the only way to keep the water pipes from the street protected from freezing and bursting.

i'm in Manitoba and checked the regs out two years ago. sounds like we might be similar to other provinces, in that we need a seperate entrance, sanitized equipment ect, seperate bathroom, subject to inspections, but most importantly it states you need to have your food handlers certificate. i priced it out and figure it would cost me approximately $10-15 grand to start. i think i'll stick to hobby baking for now!. good luck!

I'm in Alberta, and have only done a small amount of research (hobby baker only), so if I'm wrong or have out of date information, feel free (and please do!) to correct me. From what I've read, in Alberta you have to have a separate kitchen, unless you're selling at Farmer's Markets. That's the one exception!