Restaurant Supply Store in Canada: Equipment and Tools

A good restaurant supply store sells more than pots and pans. It gives you commercial-grade equipment, the small tools your cooks use every minute, and people who understand how a professional kitchen runs. Babak Food Equipment is a restaurant supply store and equipment dealer based in Burnaby, BC, serving restaurants, cafes, bakeries, bars, caterers and institutions across Canada. This guide explains what to look for in a restaurant store, what belongs on your list of restaurant tools, and how to order with confidence.

What a restaurant supply store should offer

When you compare a restaurant supply store, check these basics:

• Range. One supplier for cooking lines, refrigeration, prep, dishwashing, beverage equipment and smallwares saves time and avoids mismatched orders.
• Commercial grade. Equipment rated and built for daily commercial use, with the certification marks required in your province.
• Knowledgeable staff. People who can talk through capacity, utilities, ventilation and layout before you buy.
• A physical location. Seeing a unit in person, from a stainless table to a combi oven, helps you judge size and build quality.
• Clear quotes. A written quote that lists what is included, with pricing, availability, delivery and installation confirmed at purchase.
• Support after the sale. Parts, accessories and service contacts when something needs attention.

Our showroom at 7190 Randolph Ave in Burnaby is open Monday to Friday, 9:00 am to 5:00 pm. You can reach the team at (604) 566-9747.

Restaurant supplies and equipment by category

A new kitchen is easier to plan if you break it into categories. Here is how we organize restaurant supplies equipment, with the main questions for each.

Cooking equipment

This is the heart of the line: ranges, griddles, fryers, charbroilers, ovens and steamers. Think about menu first, then fuel and ventilation. Browse cooking equipment and our commercial ovens. We are an authorized dealer for RATIONAL and UNOX combi ovens.

Refrigeration and ice

Reach-in refrigerators and freezers, undercounter units, prep tables, display cases and ice machines keep food safe and drinks cold. In BC, cold holding is at or below 4 C (39 F) and frozen storage at or below -18 C (0 F), and refrigeration needs a working thermometer. Start with commercial refrigeration, for example an Atosa undercounter freezer, and note that Atosa is a brand we sell as an authorized dealer.

Food preparation

Mixers, slicers, food processors, vegetable prep machines and vacuum packaging machines make prep faster and more consistent. See food preparation equipment, including Thunderbird units such as the ARM-02N 20 quart planetary mixer. We are an authorized Thunderbird dealer.

Dishwashing and sinks

Every food premises needs a way to wash and sanitize. That means commercial dishwashers, three-compartment sinks, hand sinks and mop sinks, set up as your health authority requires. Explore commercial dishwashers, including models from Lamber, which we carry as part of our Eurodib range.

Beverage and bar

Coffee brewers, espresso machines, blenders, juicers, dispensers and bar refrigeration serve cafes, restaurants and bars. If you are looking for bartending supplies, start with beverage equipment, back bar refrigeration and ice machines.

Tables, shelving and storage

Stainless work tables, wire shelving, racks and carts organize a kitchen and keep food off the floor. They are easy to underestimate, and they are the first thing an inspector sees. See our guide to equipment that maximizes kitchen space.

Restaurant tools every kitchen needs

“Restaurant tools” covers a long list. Beyond the big machines, a working kitchen runs on smallwares. A starter set often includes:

• Knives and cutting boards. Chef’s knives, paring knives, a bread knife and a sharpening steel, plus color-coded boards to keep raw and ready-to-eat foods apart.
• Cookware. Stock pots, sauce pans, sauté pans and sheet pans in gauges suited to commercial heat.
• Utensils. Tongs, spatulas, ladles, whisks, spoons and skimmers.
• Food pans and containers. Hotel pans, lids, cambros and storage containers sized to your cooler and prep tables.
• Measuring and safety items. Probe thermometers, scales, portion scoops and sanitizer test strips for your wash and sanitize routine.
• Service items. Plates, glassware, flatware and bar tools for the front of house.

Our smallware department and kitchen utensils category cover many of these items. Buy the heavier gauge for pans that live on a busy line, and keep spare utensils, since they are easy to lose in a rush.

Buying restaurant equipment online in BC

Many buyers research online first. For large equipment, pricing and specifications depend on model, voltage, fuel and options, so we handle orders through quotes. Browse the categories on our website, send us a list, and our team confirms specs, pricing, availability, delivery and installation at the time of purchase. You can also visit the showroom or call to talk through a package. If you are ordering from outside the Lower Mainland, the same process applies, and we serve customers across Canada.

Supplies for newly opened restaurants

Opening a restaurant means a long list of decisions made quickly. A reliable supplier helps you avoid duplicated spending and missed items. A sensible order of work is:

1. Confirm the concept and menu. Equipment follows the menu.
2. Check space and utilities. Gas, electrical, water, drains and ventilation set limits.
3. Get plans approved. In BC, plans for new or altered food premises go to your health authority (for example Vancouver Coastal Health or Fraser Health) for approval, and a permit is needed to operate. Hold a FOODSAFE certificate or equivalent as required.
4. Build the equipment list. Start with cooking, refrigeration and dishwashing, then add prep, storage and smallwares.
5. Plan financing. Our team can discuss leasing and financing options, and our post on restaurant equipment financing explains the basics.

For a wider checklist, read our guide to commercial restaurant equipment in Canada and the must-have kitchen equipment list.

Food safety supplies for a commercial kitchen

Dependable food safety starts with equipment that supports your plan. That includes hand sinks with soap and single-use towels, accurate thermometers in coolers and hot-holding units, sanitizer and test strips, color-coded boards and containers, and a three-compartment sink (or a commercial dishwasher) for warewashing. Specific temperatures, concentrations and procedures are set by your health authority, so follow their guidance for your premises.

Sustainable and efficient choices

Kitchens that want to cut waste and utility costs have several practical options: energy-efficient ovens and refrigeration, high-efficiency dishwashers that use less water, durable stainless equipment that lasts, and reusable storage instead of disposables. Used equipment also extends the life of good machines. Our used restaurant equipment category lists certified pre-owned items for operators who prefer to reuse.

Brands and support

People often ask which brands offer the best support in Canada. We work directly with manufacturers and distributors, and we are an authorized dealer for UNOX, Thunderbird, Giles, RATIONAL, Atosa and Eurodib, along with Eurodib’s brands such as Dito Sama, Atmovac, Lamber and Krampouz. Ask us which brand and model suits your needs, and where parts and accessories are available.

Restaurant store comparison table

Frequently Asked Questions

Ready to equip your kitchen? Browse our cooking equipment, visit the Burnaby showroom or request a quote. Pricing, availability, delivery and installation are confirmed at the time of purchase.