Phase 1: Implementation Process & Checklist

This document outlines the step-by-step process for executing Phase 1 (Garage Kitchen Conversion).

1. Design & Approval Phase

[ ] Draft Floorplan: Measure the garage space and draft a simple floorplan showing the location of stud walls, fridges, sinks, and prep tables.
[ ] EHO Pre-Consultation (Optional but recommended): Send the draft floorplan and water-tank plumbing proposal to your local Environmental Health Officer for informal feedback before building.
[ ] Source Equipment Quotes: Price up the specific stainless steel sinks, tanks, and water heater needed.

[ ] Clear the Space: Empty the designated half of the garage.
[ ] Stud Partition: Erect the timber stud wall to separate the kitchen from the rest of the garage.
[ ] Insulation: Install Kingspan/Celotex in the stud walls and ceiling (if required).
[ ] First Fix Electrics: Have an electrician run the cables for sockets (IP65 rated), lighting, and the water heater spur.

[ ] Wall Cladding: Install PVC hygiene cladding (e.g., Altro Whiterock) to all walls in the prep area.
[ ] Flooring: Lay heavy-duty non-slip vinyl or paint the floor with commercial epoxy resin.
[ ] Second Fix Electrics: Electrician installs faceplates, lights, and tests the circuit.

[ ] Install Sinks: Fix the double prep sink and dedicated handwash basin in place.
[ ] Install Water System: Connect the fresh water tank, Flojet pump, under-sink heater, and waste water tank. Test for leaks.
[ ] Equipment Move-in: Bring in the fridges, prep tables, and shelving.
[ ] Ventilation: Install the domestic extractor fan.

[ ] Deep Clean: Thoroughly clean and sanitize the entire room.
[ ] Food Business Registration: Submit your registration to the council (must be 28 days before trading).
[ ] HACCP Document: Write up your Food Safety Management System, specifically detailing your water tank sanitization protocols and meat-transfer procedures.
[ ] EHO Inspection: Host the Environmental Health Officer for your rating inspection.