Restaurant Kitchens

Interior Design
Planning and Design

Programming
Gather Information
Observe the current facility during and after hours of
operation.
Interview client/owner, chef/cook, AND support staff.
Ask what they like/dislike about their current facility.
Observe similar establishments and tour them if
possible.

Questions to ask your client

What is the menu? Are you providing food made to
order all day or take away/grab go items? Do you see
any drastic changes to the menu in the future?
How much storage do you need? How much frozen,

Programming
Questions to ask your client
How many people do you anticipate providing food for
on a daily basis? How many during the
breakfast/lunch/dinner rushes?
How many employees will be working in the kitchen
during the busiest times of the day?
Where will deliveries be made? What day of the
week? Time of day?
What kind of equipment is needed based on your
menu?
Ask your client if there is a establishment he/she likes
and why.

Codes
International Building Code (IBC)
American Disabilities Act (ADA)
Refer to ICC/ANSI A117.1 Accessible and Useable
Buildings and Facilities

U.S Food and Drug Administration (FDA) Food

Code
Local, state, tribal, and federal regulators use this
document as a model to develop or update their own
food safety rules and to be consistent with national food
regulatory policy. In the State of Washington, our food
safety rules are located in the Washington
Administrative Code (WAC), Chapter 246-215
(Washington State Retail Food Code)

Six Components to Commercial

Kitchens

1. Clean/Wash

4. Storage

2. Food Preparation

5. Service

3. Cooking

6. Delivery

Six Components to Commercial

Kitchens
Clean/Wash

Includes: Three-compartment sinks, pre-wash sinks,

dishwashers, etc.
Location: Near kitchen entrance for dish drop off
Wash area can be divided by specific activity ex.
Tray/dish rise off area, drying racks, etc.

Six Components to Commercial

Kitchens
Clean/Wash

A three-compartment sink is required for utensil

washing. Sinks must have adequate drain boards,
racks, or tables large enough to accommodate all
soiled and cleaned items that may accumulate
during hours of operation.*
* Spokane Regional Health Department
Plan Review Guidelines for Food

Six Components to Commercial

Kitchens
Clean/Wash

A mechanical dishwasher may be used in addition to

the utensil sinks.*

* Spokane Regional Health Department

Plan Review Guidelines for Food

Six Components to Commercial

Kitchens Food Preparation Area

Includes: Food prep sink, cutting areas, etc.

Location: Near cooking and service areas; have easy
access to storage areas.
Food preparation area can be divided by activity ex.
Veggie wash/chop, dry mixing area, plating area, etc.

Six Components to Commercial

Kitchens Food Preparation Area

One or more food preparation sinks, with an indirect

waste drain, are required if produce is cleaned on site
or if the ice bath method is used to cool liquid foods.*

* Spokane Regional Health Department

Plan Review Guidelines for Food

Six Components to Commercial

Kitchens Food Preparation Area

Food establishments must have designated food

preparation sinks that are:
a) Sufficient in number and size to wash, soak,
rinse, drain, cool, thaw, or otherwise process
any food that requires placement in a sink.*

Washington Accessibility Code (WAC)

Chapter 246-215 (Washington State Retail

Six Components to Commercial

Kitchens Food Preparation Area

Food establishments must have designated food

preparation sinks that are:
b) Appropriate for the menu, method of food
preparation, and volume of food prepared.*

Washington Accessibility Code (WAC)

Chapter 246-215 (Washington State Retail

Six Components to Commercial

Kitchens Food Preparation Area

Food establishments must have designated food

preparation sinks that are:
c) Not used for hand washing, utensil washing,
or other activities that could contaminate
food.*

Washington Accessibility Code (WAC)

Chapter 246-215 (Washington State Retail

Six Components to Commercial

Kitchens
Cooking

Includes: Convection ovens, stoves, microwaves,

fryers, panini makers, grills, etc.
Location: Adjacent to food preparation area; near
storage areas.
Cooking areas can be divided by activity ex. Baking
area, frying station, grilling station, etc.

Six Components to Commercial

Kitchens
Cooking

Verify equipment ventilation needs: Type I vs. Type II

hoods
Type I hoods carry a listing label and are manufactured
and installed according to the manufacturer's and listing
agencies' requirements. They are designed to handle
grease and include a number of integrated components
within the hood.
Type II hoods are used in the collection of steam, vapor, heat, and odorsbut not grease.

Six Components to Commercial

Kitchens
Storage

Includes:
Cold Storage refrigerators and freezers
Dry Storage shelving
Location: Locate near delivery area
* Spokane Regional Health Department
Plan Review Guidelines for Food

Six Components to Commercial

Kitchens
Storage

Adequate refrigerated storage must be available for the

separation of raw and ready-to-eat foods.*
Refrigeration requirements are based on your menu.
Cooling of potentially hazardous foods will require
equipment that is capable of meeting cooling
requirements for PHFs.*

* Spokane Regional Health Department

Plan Review Guidelines for Food

Six Components to Commercial

Kitchens
Service

Includes: Food drop off area, warmers,

sneezeguards, etc.
Location: Adjacent to seating areas if applicable,
food preparation

Six Components to Commercial

Kitchens
Service

Sneeze guards are required for displayed foods such

as buffet lines, salad bars, self-serve foods,
condiments, etc.

* Spokane Regional Health Department

Plan Review Guidelines for Food

Six Components to Commercial

Kitchens
Delivery
Includes: Inventory desk/computer
Location: Ideal to locate near loading dock/delivery
door and storage areas
Size delivery door (and other doors) to allow
adequate clearance for items stored/transported (ex.
palates, dish return carts, etc.) as well as for the
installation of new and future equipment.

Six Components to Commercial

Kitchens
Support Spaces
Toilet Rooms
The food establishment permit holder must ensure
that toilet rooms are conveniently located within two
hundred feet of the food establishment and
accessible to employees during all hours of operation.
May be used jointly by patrons and employees,
provided patrons accessing the toilet rooms are
excluded from food preparation areas and
unpackaged food storage areas.

Six Components to Commercial

Kitchens
Support Spaces
Janitor Room
A mop/utility sink is required and must be located so
foods are not contaminated.
May include washer/dryer for linen laundering, mop
sink, hot water heater, cleaser/chemical storage, etc.
Other
Provide storage area for employees personal items
Provide area for disposal of garbage, recycling, etc.

Six Components to Commercial

Kitchens Additional Information
Hand washing sinks are required in all food
preparation areas, service areas and restrooms. Each
sink must be equipped with hot and cold running
water with a mixing faucet, soap, paper towel
dispensers, and hand washing reminder signs.*
Handwashing sinks must be sized to allow employee
to wash hands simultaneously.
Floor sinks required for equipment that requires
indirect waste lines three compartment sinks,
espresso machines, etc.
Splash guards around sinks may be required to
prevent contamination

* Spokane Regional Health Department

Review
for Food
of Plan
foods
andGuidelines
food contact

Six Components to Commercial

Kitchens Additional Information
All food equipment must be certified by an American
National Standards Institute (ANSI)-accredited
certification program (i.e. NSF). No home-style
equipment is allowed.

* Spokane Regional Health Department

Plan Review Guidelines for Food

Schematic Plans

Schematic Plans

FOOD PREP.
SERVICE
CUSTOMER
ENTRANCE

CUSTOMER EXIT

WASH

STORAGE
POINT OF SALE

CUSTOMER
WAITING/
CONDIMENTS

Materials

Flooring

Non-slip
Cove base
Smooth, easily cleanable, non-absorbent, and durable
Examples: Quarry tile, non-slip sheet vinyl

Materials

Walls

Easy to clean
Provide stainless steel finish behind ovens, grills,
fryers and any other equipment that emits high levels
of heat.
Provide ceramic tile/stainless steel/frp (fiberglass
reinforced panels most cost effective) throughout
kitchen if budget allows.
If budget is a consideration, provide frp in wet areas
and semi-gloss paint
Use semi-gloss paint throughout

Materials

Ceilings

Easy to clean
Gwb w/ semi-gloss paint or mylar suspended ceiling

Countertops
Smooth, easy to clean, anti-microbial
Free of breaks, open seams, cracks, chips, inclusions,
pits, and similar imperfections
Free of sharp internal angles, corners, and crevices
Finished to have smooth welds and joints
Example: stainless steel
Not to be used: Copper, galvanized metal, wood

Lighting
Light Fixtures in food preparation areas to have
protective covering over lamp.
If menu boards are used and are not electronic,
provide adequate light to illuminate boards.
Provide adequate light levels for the activities of the
space.

Spokane Regional Health District

Plan Review Guidelines for Food
Establishments
Before Construction:

Submit proposed menu: include all foods and

beverages that will be prepared and served.

Submit food preparation sheets: include a description

of all food preparation steps and an estimate of the
maximum number of meals served per day.

Spokane Regional Health District

Plan Review Guidelines for Food
Establishments
Before Construction:

Submit plans include the following:

1) Site plan
2) Building layout including food prep, dining, serving
and storage areas, and restrooms
3) Equipment layout including make and model
numbers
4) Electrical, plumbing and ventilation system layout
5) Garbage storage and cleaning facilities
6) Storage area for employees personal items
7) Number of seats for patrons (if applicable)

Equipment Plan & Schedule

Important Points to Remember

GATHER INFORMATION Interview your client and
their support staff. Research similar establishments.
IDENTIFY what type of food service your client is
providing, the spaces needed, and determine what
equipment is needed.
VERIFY IBC, accessibility, and local/state/federal
food code requirements.
EXAMINE the site. Identify entrances/exits, restrooms
(if existing), pedestrian traffic (existing and future),
utilities, loading dock/area, garbage
enclosures, etc.