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Bakery with out water!

#1
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10/20/09 at 5:18am
  • Joined: December 2008
  • Post Count: 5
Not sure if I should be asking this here but anyway. I was wondering if it is possible to bake/cool/store cheesecakes in a seperate building from my house that has electricity, but no water. Then, clean all my pans and trays in the home. I know it sounds odd, but getting water and drainage to the building would be a daunting task that I can't afford, being there is new asphalt poured for the driveway, and it's quite a ways away from the home. I was planning on finishing the interior, have proper ventilation for the ovens, and getting freezers and refrigerators for storing product. Let me know what you think. Thank you in advance.
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#2
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10/20/09 at 6:52am
  • Joined: February 2009
  • Post Count: 97
You would never get any health department approval without a hand sink, triple compartment sink for washing utensils and a mop sink for clean up.

You must be able to clean and sanitize your work spaces, utensils and hands.

If your proposed bakery is an ancillary building to your home, you should also check local zoning laws for such buildings. Local zoning boards can be remarkably fussy about such things-so can neighbors.
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#3
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10/20/09 at 7:49am
  • Joined: May 2006
  • Location: PALM BEACH FLORIDA
  • Post Count: 2,552
Don't know what state you are in , but in most totaly illegal, and a definite health hazard.

CHEFED

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#4
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10/20/09 at 12:55pm
  • Joined: August 2009
  • Location: Hamilton, ON Canada
  • Post Count: 527
I have to agree with what has been said here. Is your home kitchen health dept approved? If it is I would suggest you bake the cakes there and then transport them to storage if the health dept approves your storage facility.
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#5
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10/20/09 at 9:43pm
  • Joined: October 2005
  • Location: Vancouver, Canada
  • Post Count: 1,646
Don't do it.

You need to wash your equipment then and there, not truck it back and forth. You also need to wash your hands frequently and probably you'd need a bathroom too.
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#6
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10/21/09 at 5:37am
  • Joined: February 2009
  • Location: Pacific Northwest
  • Post Count: 320
I know in Washington and Oregon the Health Dept would close down a restaurant with no running water, or hot water................This sounds like a back yard out building operation that is selling goods to retailers. The real question you should be asking to the Chefs in this site is, Is It ok for me to cook food in a facility that is not approved by the Health dept and then sell to the public......The answer is NO...........Every Chef on this site is not only qualified to cook the best food possible but to also keep our families safe from foodborne illness.........................Bill
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#7
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10/29/09 at 9:19pm
  • Joined: September 2009
  • Post Count: 102
That's pretty risky you got there. Business like this need sanitary place. And probably you need water. If your health department find out about this then your place will surely be closed.
International catering recruiters, Catering Services International
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