Cook guidesStep 8 of 8
Using a commercial or shared kitchen
How renting kitchen time works, what to ask before you sign, and what we need from you.
4 min read. Last checked 20 October 2026.
Why cooks choose it
A shared or commissary kitchen already meets the premises requirements: handwashing sinks, commercial dishwashing, storage and an inspected setup. For frozen meals, it can be the quickest route to selling, and you avoid changing your own kitchen.
Questions to ask before you sign
- Is the kitchen approved by its public health unit for the foods I plan to make?
- Is there freezer space, and what does it cost?
- Are there contracts, minimum hours or deposits?
- Does the kitchen's insurance cover me, or do I need my own?
- Can I pick up from here, or only from my home?
What we need
- A booking or lease showing your name and the kitchen.
- Your own food handler certificate.
- Your own insurance certificate.
Pickup works from a shared kitchen if the kitchen allows customer pickup. Ask before you promise it.
Sources
This guide summarizes public information and is not legal advice. Your public health unit decides what applies to your kitchen.