Both facilities are certified as Public Kitchens by Clark County Health Department.
Both facilities are certified by the Washington State Department of Agriculture.
Each kitchen space is over 1,000 sq ft and open 24/7 for production users. To use the kitchen, for a profit business, you must be certified by either the Health Department or by the Department of Agriculture.
Non-profit users do not need to be certified and may use the kitchen for preparing/cooking/baking for themselves or as a class or cooking group, such as cooking for a family reunion, canning or stocking your home freezer.
Kitchen 1 (208) features a double stack set of bakery depth convection ovens, a 2 burner flat top electric range with single sheet oven, an electric griddle, warming cabinet, a double door refrigerator, 2 compartment prep sink with prewash spray nozzle, 3 compartment dishwashing sink with prewash spray nozzle, hand-sink, dry storage metro shelves, and two 6' stainless steel work tables.
Kitchen 2 (301) is a non-cooking prep kitchen. It houses our 8 x 10 walk-in refrigerator, dry storage metro shelves, single compartment prep sink, 3 compartment dishwashing sink with prewash spray nozzle, hand-sink, and two 6' stainless steel work tables.
Mission or business tagline:
Make your kitchen - Hour Kitchen
Accepting new clients?:
Additional fees and services :
Food business consulting
FDA registered facility
USDA registered facility
City or county agency for kitchen licensing and inspection:
Clark County, Washington