Frequently Asked Questions
Kitchen Access and Membership
LPCK is not a traditional hourly rental kitchen. Our kitchens are primarily accessed through memberships, production packages, and organizational bookings designed to provide dependable production time, professional infrastructure and ongoing support.
Limited non-membership options may be available for early-stage businesses, one-time production, culinary experiences, and special projects. Contact us to discuss the most suitable option.
Membership is the primary option for food businesses and organizations requiring regular kitchen access. However, you may not need a membership if you are hosting a culinary experience, booking a one-time organizational session, or using an eligible short-term production package.
Members receive priority access to kitchen bookings, preferred rates, incentives and additional benefits and opportunities that are not included with occasional bookings.
We will help you determine the most appropriate option based on what you plan to do, how often you require the kitchen and the amount of production time needed.
Yes. Prospective members and organizational partners are welcome to book a scheduled kitchen tour.
**Tours are available by appointment only.**
Please do not arrive without an appointment. Tours take place on designated days and at specific times so that we can protect our members' production time and maintain a safe, professional, and uninterrupted working environment.
Approved members can access the kitchens **24 hours a day, seven days a week** through LPCK’s controlled access system, unless otherwise informed.
Access is limited to approved individuals and confirmed booking times. Access credentials must not be shared, and members cannot admit unauthorized individuals
into the facility.
LPCK reserves the right to restrict or temporarily close access for maintenance, repairs, inspections, deep cleaning, emergencies, building requirements, or other operational reasons. Members will receive advance notice whenever possible.
Yes. Charities, nonprofits, social enterprises and other community organizations can book exclusive kitchen sessions for programs, training, community meal preparation, and other approved activities.
AM, PM and full-day booking options may be available, depending on the nature, frequency and duration of the program.
Storage availability depends on your membership, package or organizational agreement. Refrigerated, frozen, and dry-storage options may be available, subject to capacity.
Storage is not automatically included with every booking. All stored products and ingredients must be properly packaged, labelled, and dated, and must comply with
LPCK’s storage and food-safety procedures.
Storage is not automatically included with every booking. All stored products and ingredients must be properly packaged, labelled, and dated, and must comply with
LPCK’s storage and food-safety procedures.
Equipment and Kitchen Use
Yes, in many cases. Small equipment, tools and utensils may be brought into the kitchen with prior approval.
Equipment must be clean, properly maintained, safe, suitable for commercial use and compatible with the kitchen’s electrical, sanitation and allergen-management requirements. Large appliances or equipment requiring installation, ventilation or special electrical connections cannot be brought in without written approval.
Members are responsible for their own equipment and personal property. LPCK is not responsible for equipment or other items that are lost, stolen, misplaced, or damaged while on the premises, except where responsibility cannot legally be excluded.
Members are also responsible for ensuring that their electrical equipment is safe to operate. Any electrical service call, repair, damage or interruption caused by a member’s personal equipment may be charged to that member.
Equipment must be clean, properly maintained, safe, suitable for commercial use and compatible with the kitchen’s electrical, sanitation and allergen-management requirements. Large appliances or equipment requiring installation, ventilation or special electrical connections cannot be brought in without written approval.
Members are responsible for their own equipment and personal property. LPCK is not responsible for equipment or other items that are lost, stolen, misplaced, or damaged while on the premises, except where responsibility cannot legally be excluded.
Members are also responsible for ensuring that their electrical equipment is safe to operate. Any electrical service call, repair, damage or interruption caused by a member’s personal equipment may be charged to that member.
Every member is responsible for thoroughly cleaning and sanitizing the kitchen after each use in accordance with LPCK’s cleaning guidelines.
Members must allocate sufficient time within their booked production session to complete all required cleaning, sanitation, waste disposal, and equipment checks. The kitchens also receive an end of week thorough clean, and deep cleaning monthly.
If a kitchen is left in an unacceptable condition, LPCK may arrange additional cleaning and charge the cost to the responsible member. Repeated failure to comply with cleaning requirements may result in kitchen access being suspended or membership being terminated.
Members must allocate sufficient time within their booked production session to complete all required cleaning, sanitation, waste disposal, and equipment checks. The kitchens also receive an end of week thorough clean, and deep cleaning monthly.
If a kitchen is left in an unacceptable condition, LPCK may arrange additional cleaning and charge the cost to the responsible member. Repeated failure to comply with cleaning requirements may result in kitchen access being suspended or membership being terminated.
Classes, Sales and Business Services
Yes. LPCK can accommodate approved cooking classes, baking classes, workshops and other culinary experiences.
Prospective hosts must provide information about the proposed activity, number of attendees, ingredients, equipment requirements, and relevant experience.
Depending on the type of class, hosts may also be able to access selected LPCK equipment packages and practical add-ons, such as baking equipment and takeaway packaging for participants.
Insurance requirements will depend on the activity. Where appropriate, hosts may be able to arrange one-day event insurance for the class or workshop. Additional requirements may apply for food safety, setup, cleanup and participant supervision.
Prospective hosts must provide information about the proposed activity, number of attendees, ingredients, equipment requirements, and relevant experience.
Depending on the type of class, hosts may also be able to access selected LPCK equipment packages and practical add-ons, such as baking equipment and takeaway packaging for participants.
Insurance requirements will depend on the activity. Where appropriate, hosts may be able to arrange one-day event insurance for the class or workshop. Additional requirements may apply for food safety, setup, cleanup and participant supervision.
Yes. The opportunity to sell products from the location is included with selected membership packages.
Eligible members may benefit from:
- Onsite retail and product displays
- Pop-ups and product showcases
- Catering and special-event opportunities
- Approved customer order collections
- Pickup by third-party delivery services such as Uber Eats, DoorDash and Skip
Members are responsible for establishing and managing their own accounts with delivery platforms, including menus, pricing, customer service, order accuracy and driver coordination.
All sales, collections and delivery pickups must be approved by LPCK and managed in a way that does not interrupt other members’ production or create congestion within the building.
Participation is subject to product suitability, public-health requirements, space and schedule availability, and the terms of the applicable membership package. LPCK cannot guarantee approval or acceptance by any third-party delivery platform.
Eligible members may use LPCK as their business or mailing address, subject to their membership package and LPCK's address-use policy.
With prior approval, the address may be used for lawful business purposes, including business registration, product labels, public-health documentation, and approved
online business listings.
The address must not be used for illegal, misleading, unauthorized or unrelated activities. Misuse of the LPCK address may result in withdrawal of address privileges or
termination of membership. Mail, customer returns, and deliveries must follow LPCK's
receiving procedures.
Yes. LPCK can accommodate deliveries from large food-service suppliers and other approved vendors. Our loading dock allows us to receive deliveries on behalf of
members when arrangements have been made in advance.
Members must contact LPCK to confirm the delivery date and time, receiving arrangements and available storage capacity. Deliveries must not be scheduled
without prior approval, as LPCK cannot guarantee that someone will be available to
accept an unscheduled delivery.
When agreed in advance, LPCK may receive the delivery but will not inspect it or verify its contents, quantity, quality, temperature, or condition. The member remains
responsible for checking the delivery promptly after arrival and reporting any
shortages, damage, temperature concerns or other issues directly to the supplier.
Members are also responsible for confirming that all delivered products are correct, safe to use and stored appropriately.
Certifications, Insurance and Compliance
Requirements depend on your business and proposed kitchen activities. Food businesses will generally need:
- Valid food-handler certification
- Commercial general liability and product liability insurance
- A certificate of insurance naming **Launchpad Commercial Kitchens Inc.** as an additional insured
- Proof of business registration and applicable licenses, unless registration is being completed using an approved LPCK business-address service
- Any approvals required by Ottawa Public Health or another regulator
- Completed LPCK orientation and food-safety training
- A signed membership or facility-use agreement
One-day insurance certificates may be accepted for approved single-day production sessions, classes, or events. Members and organizations using the kitchen regularly will require appropriate longer-term insurance coverage.
Additional certifications, licenses or documentation may be required depending on the products being prepared, the production process, and where the products will be sold.
LPCK operates as a commercial food-production facility and is required to comply with applicable Ottawa Public Health, fire, building, zoning, workplace-safety, and regulatory requirements.
Each business using the kitchen is also responsible for notifying Ottawa Public Health when required and ensuring that its products, processes, packaging, labelling, and operations comply with all applicable municipal, provincial, and federal requirements.
LPCK’s allergen-friendly kitchen is a controlled production space. Review this page to learn more about which ingredients and their derivatives are not permitted.
Training and the LPK Foundation
LPCK provides kitchen orientation, operational guidance and selected workshops to help members use the facility safely and effectively.
Employment-focused culinary training and workforce-development programs are delivered separately through the LPK Foundation, LPCK’s affiliated not-for-profit organization.
Employment-focused culinary training and workforce-development programs are delivered separately through the LPK Foundation, LPCK’s affiliated not-for-profit organization.
The LPK Foundation helps people prepare for employment and career development within the food-service and hospitality industries.
Programs combine practical training, recognized certifications, workplace-readiness skills and connections to employment opportunities. The foundation works to reduce barriers to entering the industry while supporting employers seeking prepared and reliable workers.
Training may include:
- Food Handler Certification
- Workplace Hazardous Materials Information System—or WHMIS—training
- Allergen awareness
- Food safety and sanitation
- Commercial kitchen safety and equipment use
- Front-of-house and customer-service skills
- Back-of-house food preparation and cook-support skills
- Café and quick-service operations
- Catering and banquet support
- Grocery, deli and prepared-food operations
- Hotel and institutional food-service support
- Workplace professionalism and communication
- Digital tools used in food-service workplaces
- Supervisory, leadership and HACCP training for eligible participants
Programs may range from short introductory workshops to more intensive employment pathways, depending on the participant’s goals and experience.
Programs are intended for people interested in entering, returning to or progressing within food service and hospitality. Participants may include:
- Newcomers to Canada
- Youth
- Women
- Career changers
- Internationally experienced food-service workers
- Informal or home-based cooks seeking professional experience
- People from equity-deserving communities
- Existing workers preparing for more advanced responsibilities
Entry requirements may differ between programs. Some training pathways may require a minimum level of English-language proficiency or other eligibility criteria.
The Foundation’s primary focus is employment preparation, skills development and pathways into food-service and hospitality work.
Food-business owners and entrepreneurs may access separate LPCK workshops, referrals, mentorship opportunities, and business-development resources when available. These services are distinct from the Foundation's employment-training programs.
Eligible participants may have access to supported work placements with food-service, hospitality, retail, catering, community and institutional employers.
Placement opportunities depend on program eligibility, workplace readiness and employer availability. Some placements may include wage-subsidy support, participant-employer matching and follow-up from the LPK Foundation.
Placement opportunities depend on program eligibility, workplace readiness and employer availability. Some placements may include wage-subsidy support, participant-employer matching and follow-up from the LPK Foundation.
Costs vary by program. Some training may be funded or subsidized through grants, employment programs or community partnerships, while other courses may require a participant fee.
Program information will explain any fees, eligibility requirements and available financial support before registration.
Program information will explain any fees, eligibility requirements and available financial support before registration.
Complete the LPK Foundation training interest form to tell us about your employment goals, experience and the type of training you are seeking.
Submitting the form does not guarantee admission. The Foundation will contact eligible applicants when a suitable program or training opportunity becomes available.
Submitting the form does not guarantee admission. The Foundation will contact eligible applicants when a suitable program or training opportunity becomes available.
Location and Accessibility
You can find us here.
Learn about our accessibility here.
Cancellations
Cancellation and rescheduling terms depend on the type of membership, package or organizational booking.
Members must cancel within the notice period stated in their agreement. Late cancellations and missed sessions may result in the booked time being forfeited or a cancellation fee being charged.
LPCK will try to accommodate eligible rescheduling requests when sufficient notice is provided, but replacement times are subject to kitchen availability.
Members must cancel within the notice period stated in their agreement. Late cancellations and missed sessions may result in the booked time being forfeited or a cancellation fee being charged.
LPCK will try to accommodate eligible rescheduling requests when sufficient notice is provided, but replacement times are subject to kitchen availability.