Cake Business in a home can my house be inspected?

what you all think?

i hear pros and cons i hear u gotta have s separate kitchen and i hear some that they really do not care i live in the kw region so i guess it varies per region?

because my house is not huge i have 1 kitchen that i use for everything and my oven is ever rarely ever used and of course all kitchen spots are well sanitized

Originally Posted by sassysue

what you all think?

i hear pros and cons i hear u gotta have s separate kitchen and i hear some that they really do not care i live in the kw region so i guess it varies per region?

because my house is not huge i have 1 kitchen that i use for everything and my oven is ever rarely ever used and of course all kitchen spots are well sanitized

Bake me a cake and I'll come over and be your security guard if anyone tries to inspect =D

Originally Posted by gsrce

Bake me a cake and I'll come over and be your security guard if anyone tries to inspect =D

no seriously should i be worried

Originally Posted by sassysue

no seriously should i be worried

It's different in each region, as in some you would have to permit health inspectors entry. It's not like they're going to root through your undies though, so just keep the place clean and you'll be fine.

You should probably check with the region where you live.
I'm not sure where you live so don't know the rules there.

It might be ok....or not....

I also know you can rent a kitchen somewhere comercial sometimes.

I'm sure it varies slightly by region, but generally I think you can only have a home-based food business if you have a kitchen that's completely separate from the one you normally use for your family's meals. I know for Toronto at least, these kitchens need to pass health inspections, and be registered with the city to make sure that they have enough sinks, proper storage facilities for food, entrances and counter space.

If you're serious about maintaining a home baking business, and want to save the chunk of change that renovating/sectioning off a separate kitchen in your home, you can choose to rent industrial kitchen space (these are licensed and inspected on a regular basis, so you don't have to worry on your part). From my research before, I think this runs around $15-25/hour, depending on the kitchen of course.

Then you also gotta worry about things like liability insurance (kind of goes without saying), PST registration, etc.


Here's a link from the Enterprise Canada that might be helpful.

The Canada-Ontario Business Service Centre has provincial and federal by-law info.

And the Small-Scale Food Processing site has some helpful info as well.

You can operate it out of your home, but there will be hassles. The inspectors (if you notify them) will come and inspect and make your house a nightmare because of all the rules and regulations you'll have to follow, which is good for all of us as consumers, but a hassle for you the baker. They'll make you have to have a separate entrance/enclosure, won't allow you to cook your family's dinner in the same area etc. Anyway, it's very involved.

But you don't say whether you already have an existing business or not. There are always ways around it. I know a few people who work out of restaurant kitchens (they pay them a small fee), catering kitchens, (same small fee to use their kitchen), there is also the Toronto Food Incubator something or other but I think that's mainly to come up with new food products, but I'm sure you can fudge the truth a bit and use it.

Let us know how it goes.

Originally Posted by GourmetDish

You can operate it out of your home, but there will be hassles. The inspectors (if you notify them) will come and inspect and make your house a nightmare because of all the rules and regulations you'll have to follow, which is good for all of us as consumers, but a hassle for you the baker. They'll make you have to have a separate entrance/enclosure, won't allow you to cook your family's dinner in the same area etc. Anyway, it's very involved.

But you don't say whether you already have an existing business or not. There are always ways around it. I know a few people who work out of restaurant kitchens (they pay them a small fee), catering kitchens, (same small fee to use their kitchen), there is also the Toronto Food Incubator something or other but I think that's mainly to come up with new food products, but I'm sure you can fudge the truth a bit and use it.

Let us know how it goes.

TFBI is for small businesses or start-ups. Some of the things are 'new,' but nothing that you wouldn't find at the supermarket and consider a novelty.