The health inspector made a surprise visit this morning. He approved the maker kitchen as a processing space. What does this mean for makers?
- Small-run batches created in the maker kitchen can be sold commercially at farmers markets and the like as long as someone present has their safe food handling ticket. You can test your recipes and test your market potential!
- We can have up to 14 fundraiser dinners at the space each year open to the general public. Any more meals than that requires a commercial permit (which we cant apply for unless we create more cold storage space and a proper sanitizing sink). Again there needs to be someone present with safe food handling training.
- But before any of this can happen we need to get our dishwasher up and running!
If you have any more questions about what can/cant be done in the maker kitchen as far as the city is concerned you should contact our health inspector: