Ripping up a floor dilemma

[MikeW]

Why don't you take a couple of pictures of the whole space involved, add to that a diagram of your new kitchen layout and upload it here. Who knows some of the budding designer types here may see a solution you can't at the moment. Fresh eyes and all that!

At the moment the kitchen units are still in situ so you wouldn't benefit from the photos but it's definitely a good idea and will probably do it once I'm at that stage. There are 101 other jobs to do in the meantime but I'm thinking well ahead with the floor as I know it will become a major snag if I'm not ready by the time I'm ready to get moving on it.

 

[Dan]

Note that for kitchens to be used commercially they need to use epoxy grout on walls and floors. Because bacteria can't settle in it. Tile choice becomes limited too usually.

I suppose it depends on what it's actually being used for to class it as commercial use but worth checking maybe.

 

[MikeW]

Note that for kitchens to be used commercially they need to use epoxy grout on walls and floors. Because bacteria can't settle in it. Tile choice becomes limited too usually.

I suppose it depends on what it's actually being used for to class it as commercial use but worth checking maybe.

I spoke to the local EHO a while ago and he said the requirements for home commercial kitchens are a bit more relaxed than say if it was a restaurant or pub so I doubt they would be that bothered but I will by all means look into it. Thanks

 

[Dan]

I spoke to the local EHO a while ago and he said the requirements for home commercial kitchens are a bit more relaxed than say if it was a restaurant or pub so I doubt they would be that bothered but I will by all means look into it. Thanks

If you're selling a product to the public, you need to comply with food standards. Just the same as a 5 star restraunte.

And if the council get a phone call to ask what your food standards rating is, they will inspect and give it one.

A lady got clocked not long ago for selling battery chicken eggs as free range via a honest box. The food never even entered the kitchen but her kitchen got inspected.

 

[MikeW]

Sounds a bit extreme regarding the egg lady. I think by all accounts different local authorities have different views. I'd heard things like, you can't have a washing machine in a commercial kitchen...You must have two sinks, one for food prep, one for hand washing...You must have seperate fridges. One for catering, one for your own use...

When I asked the EHO, his opinion was that they understood that such demands were a bit unreasonable for small, occasional home caterers and so long as cleanliness was up to scratch and records i.e. fridge temperatures etc being kept they would be happy. Those were his words but I will certainly double check regarding grout and tiles.

 

[Dan]

No worries that would make sense. They have to have some leniency surely.

Cake bakers and whatnot must adhere to such standards.

 

[MikeW]

Yes my missus is a cake maker. Looking to do one or two local events and take private orders etc.

 

[Dan]

I see I seeeee

Not sure if it'll be as strict then as to need epoxy. But for the sake of easy cleaning I'd stick to ceramics. Nothing porous.