Setting up a commercial kitchen in Sydney means clearing the regulators before you open the doors: register and design to the NSW Food Authority and the Food Standards Code, obtain the right council approval (a DA or CDC), and meet the Australian Standards covering ventilation, plumbing and electrical safety. Compliance is mandatory, and building it into your plan from day one is far cheaper than retrofitting after a failed inspection. This guide maps the council and food-safety requirements every Sydney operator needs to satisfy.
📋 What this guide covers
- NSW Food Authority and the Food Standards Code
- Council approvals: DAs, CDCs and food business notification
- Ventilation, plumbing and electrical standards that apply
- Designing for food safety and HACCP
- Final inspections and ongoing obligations
The NSW Food Authority and the Food Standards Code
The NSW Food Authority is your primary food-safety regulator. Every food business must operate to the Food Standards Code, which sets the rules for hygiene, temperature control, cleaning and food handling.
- Food Safety Supervisor: Most hospitality venues must have a certified Food Safety Supervisor on staff who understands safe handling and the Code's requirements.
- Food business notification: You generally need to notify your local council or the Authority that you are operating a food business before you trade.
- Design for compliance: Smooth, cleanable surfaces, adequate handwashing and clear separation of raw and ready-to-eat foods are all easier to build in than to add later.
Council approvals: DA, CDC and fit-out sign-off
Secure the right council approval before any construction or fit-out begins. Approving the kitchen after the fact is expensive and risks delaying your opening.
- Development application (DA): Required for many new food premises or significant changes of use. Approval times vary by council, so start early.
- Complying development certificate (CDC): A faster pathway for work that meets pre-set standards, available through council or a private certifier.
- Local variation: Requirements differ between councils (City of Sydney, Inner West Council and others), so confirm the exact pathway for your site before you sign a lease.
⚠️ Verify zoning before you sign
Confirm the premises is zoned for commercial food preparation with the relevant council before committing to a lease. A site that cannot be approved for food use is the most expensive mistake in a fit-out.
The Australian Standards your kitchen must meet
Several standards apply to a compliant Sydney kitchen. Pricing and designing for them upfront keeps your final inspection straightforward.
- Ventilation, AS 1668.2: Mechanical ventilation must comply with this standard. A correctly sized canopy and extraction system removes heat, smoke and grease-laden air. See suitable ventilation and canopies for your cook line.
- Plumbing, WaterMark and WELS: Tapware, pre-rinse units and fittings must carry WaterMark certification and meet WELS efficiency ratings.
- Electrical, RCM: All electrical equipment must carry the Regulatory Compliance Mark to be used legally in Australia.
- Fire safety: You will need fire suppression appropriate to your cooking line and the correct extinguishers in place.
Design the kitchen for food safety
A compliant layout is also a more efficient one. Plan distinct zones and the fixtures that keep them hygienic.
- Workflow zones: Separate receiving, storage, preparation, cooking and washing so raw and ready-to-eat foods never cross. This follows HACCP principles and the Food Standards Code.
- Dedicated sinks: You need separate sinks for handwashing and for pot washing or food preparation. Browse sink benches and sinks to spec these correctly.
- Grease arrestor: Sydney Water requires an appropriately sized grease trap to keep fats, oils and grease out of the sewer. Sizing and maintenance are inspected.
- Surfaces and flooring: Stainless steel benching and coved, non-slip, non-porous flooring make cleaning and inspection straightforward.
🔧 Pro tip, choose cleanable equipment
Commercial-grade stainless steel and well-sealed refrigeration are easier to keep within Code. Reliable commercial refrigeration also protects temperature control, which inspectors check closely.
Final inspections and ongoing obligations
Compliance does not end at opening. Plan for sign-off and the routine checks that follow.
- Health and fire inspections: Book these once the fit-out is complete. Passing both clears you to trade.
- Routine inspections: Councils and the Authority conduct ongoing checks of food handling, temperatures and grease-trap maintenance.
- Record keeping: Keep cleaning, temperature and maintenance records. They demonstrate compliance and make re-inspections smoother.
Frequently Asked Questions
You typically need council approval (a development application or complying development certificate), food business notification, and compliance with the NSW Food Authority and the Food Standards Code. Ventilation, plumbing and electrical work must also meet the relevant Australian Standards.
Most hospitality businesses in NSW must have a certified Food Safety Supervisor. They are responsible for understanding and applying safe food handling under the Food Standards Code.
A development application is assessed by council and suits new premises or major changes of use. A complying development certificate is a faster pathway for work that meets pre-set standards and can be issued by council or a private certifier.
Sydney Water requires commercial kitchens to install an appropriately sized grease arrestor to stop fats, oils and grease entering the sewer. Sizing must match your output, and maintenance is checked, so factor it into the design early.