Terms / Requirements


Before booking any kitchen time, prospective users must complete the following four requirements:

1) A copy of a valid food handler’s certificate. Halton’s written exam is not being offered during Covid.

There are online equivalents that can be completed in your own time. Here is a list of provincially recognized ones:

2) A copy of a general liability insurance certificate (minimum 2 million coverage)

3) A 250 dollar security deposit, refundable at the end of your tenure at the kitchen

4) A signed copy of our standard agreement. This is not a contract. It outlines the rules and requirements of the kitchen, as well as a code of conduct expected from each kitchen user to ensure a cooperative and enjoyable atmosphere for everyone.


Our goal is to provide a clean, professional, fully-equipped kitchen that will help small businesses enter the food market without assuming the prohibitive costs of outfitting their own commercial space. It’s a cutthroat industry, but the good news is there’s safety in numbers! Since we’re all in this together, here are some terms we’d like our members to abide by:

Use of equipment

You may use any of the equipment, dishware and bakeware that is available, but must return it clean and in the same condition you found it.

Work areas

Spaces are designated based on their proximity to amenities – washing sinks, stove / oven. You are required to remain within the area you book rather than spilling over into other areas.

Cancellations / no-shows

There is a zero tolerance policy for cancellations less than 24 hours in advance. If you do not show up for your booked time, or cancel less than 24 hours in advance, you will automatically be charged at least 2 hours in full, plus a $50 fee.


If you damage any equipment you will be responsible for replacing it. Let us know immediately so we can ensure everything is in place for other members.


Please let us know immediately if there is a problem with any aspect of the facility so we can try to rectify the problem as soon as possible.


We want to ensure that an immaculately clean kitchen is available to all members at all times. Please make sure that all surfaces, equipment and floors are left spotless when you leave.


Invoices for both kitchen use and storage are sent through email. Prompt payment is expected within the time limit included in the invoice. If payment is not received, a reminder email will be sent. If the kitchen user is still delinquent in payment at this point, security deposits and any storage items left at the kitchen become the property of In Good Company Kitchen. 

Time is Everything

Our kitchen is equipped with amenities for many different food businesses and ready for use.

By taking advantage of our facility, you can free up time required to set up your own municipally approved kitchen, and money required to source and install commercial equipment.

Invest your time and money in building your business and creating awareness for your brand instead!

If you’re interested in touring our space and
finding out more about becoming a member,

Contact Us
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