Frequently Asked Questions

Any food and/or beverage company using a commercial kitchen is REQUIRED by the local and state health departments to have at least a valid Food Manager's Certificate.   Any additional employees/helpers must have a valid Food Handler's Card.  We can provide you with a list of County approved food certification companies.  PLEASE NOTE:  It usually takes at least 3 weeks to get your Food Manager's Certification from the time you sign up for the course, until the time you are able to take the exam, maybe longer.  Then, you can complete and submit your documentation into the local and/or state health department.

Typically, you would submit a copy of your Food Manager's Certification, an Insurance Liability Certificate listing Fallbrook Kitchen Rentals as additional insured, a County Health Permit or CDPH Permit.  The local Heath Departments REQUIRE a food/beverage business preparing their products in a commercial facility to have a Food Manager's Certificate. Any additional employees/kitchen helpers need a valid Food Handler's card.  We are able to guide you with how to obtain these certifications and insurance during the sign up process.

Depending on your type of business, what products you are preparing and for who you are distributing them to, there are the local health dept. and the state health dept.  

Here is a contact number for each of them to call directly with any questions you have for your particular food or beverage business.  NOTE: If you are an existing active business, please let the department know, as your permitting process may be a simpler process.

County of San Diego/ Dept. of Environmental Health and Quality (858) 505-6666 

https://www.sandiegocounty.gov/content/sdc/deh/doing_business/forms.html

 Temporary Event Permits: San Diego DEPARTMENT OF ENVIRONMENTAL HEALTH AND QUALITY FOOD AND HOUSING DIVISION  PHONE (858) 505-6900 | FHDTempEvents@sdcounty.ca.gov     

CA dept. of Public Health/Processed Food Registration (800) 495-3232 https://www.cdph.ca.gov/Programs/CEH/DFDCS/Pages/FDBPrograms/FoodSafetyProgram/PFRFAQs.aspx 

PLEASE make sure to ask them how long the application process takes once all required documentation is received.  Not all permits take the same time.

Once all of your required documentation is submitted to us, Fallbrook Kitchen Rentals will provide you with a Commissary Agreement in conjunction with your County of San Diego and/or CDPH (California Dept. of Public Health) permit.  This is for monthly users only.  Your Commissary Letter renews each year with your health department permit.

Our Commissary Kitchen/Rental Kitchen currently has 4 rental stations available, including a private prep room.  Each station has at least 3 prep tables with bottom shelf day storage totaling 16 linear feet on top & additional 16 linear feet on bottom  of prep tables (more for private prep room).

No, we do not have a deep fryer and do not want anyone to bring in their own deep fryer.    We do not have a connection for it nor do we have room under the hood system.  You are able to fry foods on the gas stove tops.  We require you follow our protocol on disposing of grease and oils.

Our commercial kitchen rental is equipped with: 

3 compartment sink w/side wash boards,

large vegetable sink w/side wash board, 

handwashing stations,

on demand water heaters throughout, 

2 door & 3 door refrigerators, 2 door freezer, 

double stack gas convection ovens, gas stove w/2 rack oven,  (need to reserve)

VERY SOON- 12 more gas burners and 2 more full size ovens

20 qt. and 30 qt. mixer (need to reserve + fee), 

Meat/Cheese Slicers (need to reserve + fee),

Dough Sheeter up to 16" w with two pass throughs (need to reserve + fee),

1/2 and full size sheet pans with baking racks, 

pots & pans, ladles, spatulas, whisks, cutting boards, assorted knives, assorted sizes of stainless steel bowls, food scales, strainers, and other cooking utensils.

Several stainless steel tables with bottom shelves available throughout kitchen (at least 3 tables totaling 16 linear feet on top per station, more for the private prep room).  Plus, additional table next to stove.  

Wash & sanitary buckets for each station, heavy duty bus tub, sanitizer testing strips, 3 tier push cart, baking rack, clean towels, oven gloves, disposable deli gloves (for food prep).

Several stainless steel tables with bottom shelves available throughout kitchen (at least 3 tables totaling 16 linear feet per station PLUS bottom shelving on all tables, more for the private prep room).  Plus, additional communal table next to stove.  

Wash & sanitary buckets for each station, heavy duty bus tub, sanitizer testing strips, 3 tier push cart, baking rack, and clean towels.

Able to reserve Oven and/or stove space for part of or all of your duration.  

A refrigeration shelf is available for the use during your shift.  You must reserve it online.

Day use of a locker is available per station.  You must provide the lock.  

**There is a communal rack next to the refrigeration with numerous items available for day use.**

We have several brooms w/dustpans available for every station.  The mop & mop bucket is communal.

The sinks are communal, as well.  

Yes!  Very Soon!  Our schedule is being put together between our chefs/bakers/caterers.  They will be posted under our "Calendar of Events" page, emailed to our newsletter subscribers and posted on Instagram & Facebook.  IG: @Fallbrook_Kitchen_Rentals      Facebook:  @Fallbrook_Kitchen_Rentals

Yes!  Our semi-private room can accommodate up to 6 people (starting at $198 plus deposit).  If wanting to rent out our whole space, you can have up to 30 people seated plus your caterer/chef and their staff (starting at $528 + cleaning fee + deposit).  Please inquire directly about this.  Pricing, requirements and accommodations are different from our standard health dept. requirements.    Minimum 4 hour bookings, includes set up and break down time.   Include your requested date, time and how many people. 

YES!!   We encourage you to reserve the main 3 stations  at one time for large classes and the private prep room for smaller classes (up to 6 people).  If reserving the 3 stations in the main area, you can have up to 30 people in this space, plus instructor.  Stools are available for use for classes. Minimum 6 hour bookings, UNLESS you are a monthly user.

For kitchen rental, YES!!   Whether you are looking to host a private party/luncheon or cooking as a non-profit, we offer a 25% discount off  the hourly rental portion of it.  This does NOT include cleaning fees as we have to pay someone to clean up after the event.  Minimum 4 hour bookings.

As of now, the rental stations in the main kitchen can have up to 4 people comfortably PER station.   The private prep room can accommodate up to 6 people.  If you have more than 4 people at a time, we do require you to rent out more stations to accommodate your staffing.  If you're renting the private prep room, then 6 is the maximum for that room.  

We want to provide every opportunity for your business to succeed.  Keeping this in mind, small ware items are considered fine as long as it fits on your storage rack.  Any items that require something else, would be reviewed on a case by case basis.  Note- there may be a storage charge for larger items that take up additional floor space.  You may NOT bring in your own refrigeration.  

Yes, there are 2 locations for a 220 outlet.  You must reserve the prep station in order to use the outlet.  Prep Stations #2 and #3 each have a 220 outlet, single phase.

We use an online software program called The Food Corridor which streamlines all scheduling, billing, reserving equipment and more!   

We use an online software program called The Food Corridor which does online billing and collects payments.  ALL payments must be paid upfront PRIOR to using any kitchen stations.

Yes!  Just make sure to have this scheduled during your Kitchen Rental time.  

Fallbrook Kitchen Rentals has a Key Card Access System.  We may issue you a physical key card or have you download the access card system's app and provide you with access through their app.

Also, you will have a unique alarm code to use when entering and exiting the kitchen space.  

A Food Truck cannot be stored or cleaned at our commissary kitchen.  We are not set up for this with the health department.  Contact them directly for further details.  However, if your products are made 100% in our commissary kitchen and then prepackaged, (e.g. baked goods), you may be able to get permitted through the health department.  If you are just looking to prepare food products and use refrigeration storage, dry storage, etc.,  we are happy to accommodate you. 

We require the following from your business in order to keep our kitchen a clean & safe  environment for all.:

Use wash and sanitizer buckets w/solutions on all areas that are being used by you including- top & sides of tables and bottom shelves below prep tables. Use on stove area including anything that has boiled over and/or dripped down, plus knobs.  Use inside and outside of oven including oven racks and bottom part of oven.  Wash down and then sanitize the 3 compartment sink & additional sinks that were used.  Use a fresh towel to wipe off sanitizer in order to avoid streaking.

Sweep & Mop ALL areas you use including sink area.  

Empty out & wipe out floor drain baskets after every shift.  

Remove trash from can, throw out in outside bin and reline trash can.

Wipe down walls where food prep took place, including where tables go against wall.  

NOTE: ALL TABLES ARE ON LOCKABLE WHEELS.  THIS IS FOR EASE OF CLEANING.  PLEASE MOVE TABLES TO THOROUGHLY CLEAN.  

We are providing you with a CLEAN kitchen environment.  We expect you to clean up after yourself.  Additional time will be given to make it easier for you.  Please inquire more about this.

A Cleaning fee will be charged if your station is not cleaned when you sign out.  (Although, we prefer not to have to do this).

WE GIVE YOU AN EXTRA 15 OR 30 MINUTES OF CLEANING TIME DEDUCTED FROM YOUR SHIFT, DEPENDING ON HOW LONG YOU BOOKED YOUR TIME. We manually adjust this credit weekly.