[masraum]

Originally Posted by unclebilly

We are modernizing my kids school. It is a $9.5M project and includes adding a community commercial kitchen. I am involved in this part.

The architect gave a layout, I got a quote on costs and equipment specs. The first go-round was in the faucets to make sure they were Leed compliant - we had to change them

A friend was in my position 4 years ago and after the construction was complete at her school, the health inspector came up with a laundry list of issues, they had no budget to fix. It was 2 years and several thousand dollars before they could access their kitchen. She recommended that I get the health inspector involved now before we cut a check for the kitchen equipment.

The health inspector wanted to know what types of foods would be cooked in the kitchen, if we would be reusing utensils, and if we would rent it to the community...

I told her that I have no way to predict what types of foods various groups who use the kitchen might use but we didn’t want any restrictions. She came back with making sure our sinks were deep enough to fully immerse any pans we might use and had some questions about bathroom proximity and a demising wall between the food prep area and the sinks...

In the end, we got an email from her that said, all good. This was yesterday...

Full speed ahead!

Keep a copy of that email in a file somewhere!