Building and Equipment Plan

Plans and specifications to establish, build, change a food premises, or significantly renovate, require approval by a Public Health Inspector. The layout of your establishment is important for good sanitation. Poorly arranged equipment may create health hazards and affect the economic viability of your operation.

Good planning should allow for the smooth and orderly flow of work from receiving to serving and the return of soiled dishes and utensils to the dishwashing area. The design, construction and installation of food service equipment are important to the sanitary operation of a food premises. Some food equipment suppliers and architects will advise and assist you in preparing plans and developing layouts.

Water Supply

  • You must be able to provide an adequate supply of hot and cold water under pressure.
  • The water supply must be potable (safe to drink).

Sewage Disposal

  • The Rideau Valley Conservation Authority must approve all sewage disposal systems in the areas of the City of Ottawa not connected to the municipal sewer system.

Garbage Disposal

  • Describe your method of garbage disposal and ensure that you provide:
  • Sufficient, suitable enclosed areas for storage of garbage, grease and recyclables.
  • Sufficient outdoor garbage receptacles, especially if providing "take out" service.

Building Plan

Three copies of plans must be submitted (preferably to scale) of your facility showing the location of all rooms within the facility. This includes food preparation, storage, service areas, washrooms, and locker areas. This must be accompanied by the Food Premises Application Form.

Remember approval of plans by the Public Health Inspector does not mean that zoning, building, or other requirements by other authorities have been met.

Layout of Facility

  • Produce a diagram of all rooms. See example on page 5.
  • Plan a good flow pattern for handling foods from receiving through to the serving of foods.
  • Ensure adequate refrigeration and storage space to handle the volume of foods expected.
  • Ensure adequate separation between dirty/clean dishes, and raw/ cooked or ready-to-eat foods.
  • Living quarters must be completely separate from any room where food is prepared, served or stored.

Sanitary Facilities

  • Every operator of a food premise shall ensure that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12 (Building Code) made under the Building Code Act, 1992
  • The City of Ottawa, Building Services Branch determines the number of washrooms required within your facility beyond this minimum requirement.
  • All hand wash sinks must have a supply of hot and cold running water, liquid hand soap and paper towels.

Floors, Walls and Ceilings

  • Describe the type of finish you plan to use on the floors, walls and ceilings throughout your establishment.
  • All finishes must be smooth, non-absorbent and easily cleanable in all areas where:
  • food is prepared, served or stored
  • utensils are washed
  • washrooms are located
  • Base junctions where the wall and floor meet should be coved, for ease of cleaning.

Janitorial Facilities

  • Every premises should have a utility sink for equipment such as floor mops.
  • Adequate space is required for the storage of cleaners and cleaning equipment, and must be separate from food preparation and food storage areas.

Equipment Plan

Show location of all equipment within the food premises:

  • List all planned equipment.
  • A three-compartment sink or commercial type dishwasher is required for multi-service dishwashing. (The sinks are to be utilized for dishwashing only).
  • Ensure the sinks are large enough to clean your largest pots and/or pans.
  • Premises which utilize single-service items (e.g. Take Outs) are required to have two (2) sinks for utensil washing.
  • Arrange and install equipment to provide easy access for cleaning
  • Provide conveniently located hand wash sinks in food preparation areas. Hand sinks will be utilized for handwashing only.
  • Additional sinks are recommended for the washing of fruits and vegetables in preparation of food items.
  • Additional hand wash sinks may be required in bar areas or wait stations. Consult a Public Health Inspector.


An example of an equiplan plan

Equipment list:

  1. Grill
  2. Range and Oven
  3. Fryers
  4. Canopy Hood
  5. Handwashing Sink
  6. Reach-In Refrigerator
  7. Work Table
  8. Pan Rack
  9. Vegetable Sink
  10. Salad Table
  11. Under Counter Refrigeration
  12. Utility Sink
  13. Pre-Wash
  14. Dishwasher
  15. Clean Dishes
  16. Coffee Maker
  17. Hand Sink
  18. Wait Station


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