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Commercial Kitchen Requirements in Alberta: Permits and Equipment
The commercial kitchen requirements Alberta operators deal with come down to four things: a food establishment permit from the regional health authority (Alberta Health Services, or AHS), trained staff, the right sinks and temperature controls, and equipment that is easy to clean and holds safe temperatures. This guide walks through each one in the order you will meet them, then covers the equipment and layout that make a kitchen pass inspection. Always confirm details with your AHS environmental public health office before you build or buy.
A note on who is writing: Babak Food Equipment is based in Burnaby, British Columbia, and we supply restaurant equipment to customers across Western Canada. We are not a regulator, so treat this page as a planning guide and not legal advice. The rules below come from Alberta’s Food Regulation (Alberta Regulation 31/2006) and the Food Retail and Foodservices Code published by the province.
Commercial kitchen requirements in Alberta: the short version
- Permit: no one may operate a food establishment without a valid permit from the regional health authority. Permits run for a maximum of one year and are renewed.
- Training: at least one person with care and control of the kitchen must hold a recognized food sanitation and hygiene certificate (more on the staffing rule below).
- Handwashing: handwashing stations must be adequate in number, easy to reach and kept supplied.
- Temperatures: cold food at 4 °C (39 °F) or colder, hot food at 60 °C (140 °F) or hotter.
- Warewashing: a defined wash, rinse and sanitize routine with test strips or a thermometer on hand.
- Equipment and building: ventilation, fire protection, gas and electrical work all follow building, fire and safety codes and your municipality’s permits.
Step 1: Get your food establishment permit from AHS
Under Alberta’s Food Regulation, operating a food establishment without a valid permit is not allowed. The permit is issued by the regional health authority, which in Alberta means AHS, and it has a maximum term of one year. Searches like “food handling permit Alberta” and “AHS approved kitchen” usually mean this permit, so it is the first thing to sort out.
In practice, call your local AHS environmental public health office early, ideally before you sign a lease or order equipment. Ask what they need to see for a new or renovated space: floor plan, equipment list, menu type, and how you will handle dishwashing and handwashing. A plan that matches your menu is easier to approve than a generic one.
Step 2: Plan for food safety training
The Food Regulation sets a staffing rule that is easy to miss. If a food establishment has five or fewer food handlers, at least one person with care and control of the operation must hold a recognized food sanitation and hygiene certificate (or an equivalent). With six or more food handlers, a manager or supervisor who holds that certificate must be present. There are exemptions for operations that only serve low-risk unpackaged food or only prepackaged food, so ask AHS which category you fall into.
Step 3: Handwashing stations and sinks
A handwashing station in Alberta means a hand basin with hot and cold running water, soap and towels. The regulation requires stations that are adequate in number and conveniently accessible, and they must stay supplied. In plan terms that means a dedicated hand sink in the cooking and prep area, kept clear of food and not used for dishwashing or food prep.
For dishwashing, the Alberta Code describes a manual routine: scrape, wash at 45 °C (113 °F) or warmer, rinse, sanitize, then air dry where possible. The sanitizing options listed are 77 °C (171 °F) water for two minutes, chlorine at 100 to 200 mg/L, quaternary ammonium up to 200 mg/L (follow the product label), or iodine up to 25 mg/L, with the chemical options used in water at 45 °C or warmer. You need test strips for chemical sanitizers and a thermometer for hot water.
The Code mentions a two-compartment sink in the section on temporary food services. For permanent premises, the number of compartments is something to confirm with AHS during plan review rather than assume. Most full-service kitchens install a three-compartment sink because it makes the wash, rinse and sanitize sequence simple, and a commercial dishwasher is the usual choice once volume grows. Add a mop sink for cleaning water so you never dump it in a food or hand sink.
Step 4: Temperature control and refrigeration
Alberta’s Code sets the numbers your equipment has to hit: cold food at 4 °C (39 °F) or colder, hot food held at 60 °C (140 °F) or hotter, cooked food cooled from 60 °C to 20 °C (68 °F) within two hours and then to 4 °C within a further four hours, and reheating to 74 °C (165 °F) or higher. Those numbers shape what you buy.
- Reach-in and walk-in storage: size for your deliveries, not your average day. Overfilled units lose temperature. Browse commercial refrigeration, including solid door reach-in refrigerators and undercounter refrigerators for the line.
- Prep refrigeration: sandwich prep refrigerators and pizza prep refrigerators keep cold ingredients within reach of the cook.
- Cooling: a blast chiller is the easiest way to meet the two-stage cooling rule when you cook in batches.
- Hot holding: hot holding cabinets and food warmers keep cooked food at 60 °C or above.
- Thermometers: keep a probe thermometer at every station and a thermometer inside each cold unit.
Essential equipment for an Alberta commercial kitchen
The regulation does not hand you an equipment shopping list. It sets outcomes (clean, safe, temperature controlled) and your equipment has to deliver them. These are the groups most kitchens need.
Cooking equipment
Start from your menu. A burger and fry operation leans on fryers, a griddle and a charbroiler. A bakery or pizzeria needs commercial ovens such as convection ovens or deck ovens. A full-service restaurant usually centres on a commercial range with an oven base. Choose gas or electric based on what the building supplies and what your landlord and utility allow.
Food preparation equipment
Stainless steel surfaces are the standard because they are non-porous and easy to sanitize. Stainless work tables, stainless shelving and wall-mounted racks keep food off the floor. For volume prep, look at mixers, food processors and slicers. Keep raw meat prep separate from ready-to-eat food, with its own boards and its own table if space allows.
Ventilation, fire safety and gas
Cooking that produces grease, smoke or heat needs exhaust. Hoods, make-up air and fire suppression systems are set by building and fire codes and approved through your municipality, not by the health permit, so involve your contractor and local authority early. Browse exhaust hoods and ventless hoods for the equipment side. Ventless options only work with the specific appliances they are approved for, so confirm that match before you buy.
Gas appliances should be installed and connected by a licensed gas fitter under the permits your municipality or safety-codes authority requires. Ask your contractor to confirm which approval marks Alberta accepts on the equipment you choose, and keep the paperwork for your inspection.
Layout: how to plan the floor
Inspectors and cooks both prefer a layout that moves food in one direction: receiving, storage, prep, cooking, plating, then dishwashing away from clean food. Practical rules that help:
- Put the hand sink where cooks naturally stop, not in a back corner.
- Keep the dish return away from prep tables to avoid cross-contamination.
- Leave room to pull equipment out for cleaning behind and underneath; equipment stands and casters help.
- Place refrigeration close to prep, and keep hot lines away from cold units so compressors do not work harder than they need to.
- Choose smooth, sealed floors, walls and ceilings in cooking and washing areas.
Can you build a commercial kitchen at home or on your property?
People often ask whether they can run a commercial kitchen from a house or a property they own. A permit from AHS is required for a food establishment, and municipal zoning and building rules apply on top of that. The answer depends on what you cook, who you sell to and how the space is built, so contact AHS and your municipality before you spend money. Do not assume a home kitchen qualifies.
Alberta commercial kitchen checklist
| Area | What Alberta expects | Equipment that helps |
|---|---|---|
| Permit | Valid permit from the regional health authority, one year maximum | Plans and equipment list for AHS review |
| Training | Recognized food sanitation and hygiene certificate holder on site, depending on staff size | Training schedule, not equipment |
| Handwashing | Hot and cold water, soap, towels, enough stations | Hand sinks |
| Warewashing | Wash, rinse, sanitize, air dry; test strips or thermometer | Three-compartment sinks, dishwashers |
| Cold holding | 4 °C (39 °F) or colder | Refrigeration |
| Hot holding | 60 °C (140 °F) or hotter | Holding cabinets |
| Cooling | 60 to 20 °C in 2 hours, then to 4 °C in 4 hours | Blast chillers |
| Ventilation | Per building and fire codes and municipal approval | Hoods and exhaust |
Equipment for Alberta kitchens from a Western Canada supplier
Babak Food Equipment is based in Burnaby, BC, and works with restaurants, cafes, bakeries and caterers across Western Canada. If you are planning a kitchen in Calgary, Edmonton or elsewhere in Alberta, our team can help you build an equipment list around your menu and your AHS plan review. See also our guides on restaurant supply in Calgary and leasing kitchen equipment in Alberta.
Frequently Asked Questions
Do I need a permit to open a commercial kitchen in Alberta?
Yes. Alberta’s Food Regulation says no one may operate a food establishment without a valid permit from the regional health authority, which is Alberta Health Services. A permit has a maximum term of one year.
What are two things Alberta Health Services requires to open a restaurant?
Two of the core requirements are a valid food establishment permit and adequate handwashing stations. Food safety training for the person in charge, temperature control and a proper warewashing routine are also expected. Confirm the full list with your AHS office.
Do I need food safety training in Alberta?
Generally yes. With five or fewer food handlers, at least one person with care and control must hold a recognized food sanitation and hygiene certificate or an equivalent. With six or more, a certified manager or supervisor must be present. Exemptions exist for low-risk or prepackaged-only operations.
What temperatures must food be held at in Alberta?
The Alberta Code sets cold food at 4 °C (39 °F) or colder and hot food at 60 °C (140 °F) or hotter. Cooling goes from 60 °C to 20 °C within two hours and then to 4 °C within four more hours, and reheating is to 74 °C (165 °F) or higher.
Do I need a three-compartment sink in Alberta?
The Code describes a two-compartment sink for temporary food services, and the sink setup for permanent premises is decided in plan review with AHS. Many kitchens choose a three-compartment sink or a commercial dishwasher. Check with AHS before you buy.
Can Babak Food Equipment supply kitchens in Alberta?
Babak is based in Burnaby, BC, and serves customers across Western Canada. Contact us with your equipment list and location and we will go over options. Pricing, availability, delivery and installation are confirmed at the time of purchase.
Planning an Alberta kitchen? Browse our cooking equipment and refrigeration categories, visit our Burnaby showroom at 7190 Randolph Ave, or call (604) 566-9747 to request a quote. Pricing, availability, delivery and installation are confirmed at the time of purchase.