Providing a Launchpad for
discovery, creation and success.
Hourly Production Services District Ventures Kitchen`s features 4-fully equipped commercial kitchens; a commercial bakery with a sheeter, rotary ovens, dough separater, proofer and triple deck ovens; packaging line including labeller, flow wrapper and metal detector.

District Ventures Kitchen provides commercial kitchen space designed to meet the needs of small scale and start-up food producers.  The facility is ideal food entrepreneurs who want to grow their businesses in a provincially-inspected food production space, with professional equipment and access to a supportive environment.

District Ventures Kitchen is available for the following food entrepreneurs:

  • Food product development
  • Small-scale production runs
  • Prepare food for catering orders

The shared-use facility includes:

  • 4-fully equipped commercial kitchens
  • Commercial Bakery
  • Packaging line

District Ventures Kitchen hourly rates are as followed:

Service 7 a.m. to 5 p.m. 5 p.m. to 12 a.m. 12 a.m. to 7 a.m.
Commercial Kitchen $30 per hour (4 hour minimum) $27 per hour (4 hour minimum) $24.50 per hour (4 hour minimum)
Packaging Suite $30 per hour $27 per hour $24.50 per hour
Commercial Bakery $30 per hour (4 hour minimum) $27 per hour (4 hour minimum) $24.50 per hour (4 hour minimum)
  • New clients may be required to work up to 25 hours during the 7 a.m. to 5 p.m. time slot to ensure personnel and equipment safety.
  • Bookings from 5 p.m. to 7 a.m. require a minimum of two people per space to ensure personal safety.

+ Facility Rules & Regulations

Any client company or an entrepreneur using District Ventures Kitchen facilities must adhere to the following requirements.

  • Food products containing either raw or cooked meat, poultry or seafood may be restricted to being produced at certain times or in certain areas as per the judgement of the Facility Manager or Executive Director.
  • All health and safety guidelines apply to the use of any District Ventures Kitchen shared and common equipment. 
  • The use of any common equipment is not permitted until an orientation session has been provided by District Ventures Kitchen staff and clients fully understand how to use the equipment. This orientation will also include proper hand-washing and dishwashing practices, as well and appropriate cleaning and sanitation methods.
  • It is the responsibility of each client to provide their employees with appropriate health and safety training, as well as familiarize them with District Ventures Kitchen Policies and procedures. 
  • The names of client employees shall be provided to District Ventures Kitchen for health and safety and on-site security purposes.
  • Clients and any persons employed by the client company must provide copies of their completion and certification as a Food Service Handler/Safe Food Handler in accordance with the Toronto Public Health regulations. 
  • The District Ventures Kitchen Facility Manager has the authority to demand compliance.  If said compliance is not obtained within a specified time frame then the client will be asked to refrain from using the premises until the situation is rectified.
  • In the case of receiving or shipping goods, clients are required to be on-site or sign an authorization form designating someone to receive or ship on their behalf. District Ventures Kitchen staff will bear no responsibility for this function.

Clients must adhere to District Ventures Kitchen dress and sanitation requirements, which include the following:

  • Closed-toed shoes, preferably with steel toes,  to be worn in District Ventures Kitchen food production areas at all times.
  • Hairnets and, if necessary, beard nets to be worn at all times in the food production area.
  • No short pants to be worn in District Ventures Kitchen.
  • No street clothes, jewelry or exposed nail polish to be worn in the food production area.
  • Highest standards of personal hygiene must be followed at all times to ensure food safety. Hair must be clean, tidy and contained; hands and nails must be clean and sanitized; the clothing worn for food production must be clean and changed as frequently as necessary to ensure that no contamination occurs.
  • No consumption of food or drink is allowed on the production floor other than for sampling and testing purposes.
  • Cell phone use is absolutely prohibited in the food production area.
  • Change room lockers must be emptied entirely by clients and their employees at the end of their production shift. Any locks left on overnight will be cut and the contents of the locker will be disposed of.
  • Smoking and the consumption of alcohol are not permitted on District Ventures Kitchen property at any time.

It is the responsibility of each District Ventures Kitchen client to:

  • Comply with all the rules regarding sanitation and upkeep of all shared/common equipment and premises.
  • Report any cleanliness and sanitation issues prior to the use of any shared/common equipment by reporting it to the Facility Manager.
  • Ensure the equipment use sign-in sheet is completed in full, at the start and completion of its use.
  • Report any equipment malfunctions or maintenance issue(s) to the Facility Manager immediately (verbally, via telephone or email as the case warrants) and file an Equipment Maintenance Report.

Insurance and Indemnification

It is the responsibility of each District Ventures Kitchen client company to:

  • Provide at their own expense, supply and maintain during the term of their use of District Ventures Kitchen product liability insurance to the value of $2 million per occurrence providing coverage for all food products produced within District Ventures Kitchen’s premises once they have products that are shared with or sold to the public or potential customers.
  • Complete and submit the declaration in Schedule B stating that the Client has obtained the required insurance coverage.  A certificate of insurance naming Toronto Food Business Incubator as being “additionally insured” shall be provided to the Incubator when requested.
  • Agree to indemnify and save harmless District Ventures Kitchen, its sponsors, officers, directors, members, employees and agents from and against all liability claims, damages and expenses arising out of the use of the premises, and any act of neglect by Clients or its agents and employees, including but not limited to injury, damage or loss of property.
  • Agree to indemnify and save harmless District Ventures Kitchen, its sponsors, officers, directors, members, agents and its employees from and against all liability, claims, damages and expenses should the Client’s business not be successful and/or fail.
HOW TO ENROLL

Book Space Today!

Contact District Ventures Kitchen to learn more about booking production space.

 

Request Now

Program Advantages
  • Cost Effective
  • 24/7 Access
  • Provincially and Municipally Inspected
  • Range of Equipment
  • Storage with Shipping and Recieving
  • Rates include use of small wares

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