Guideline 61: Commercial kitchen
Liquor Act 1992 – Section 61(1)(b)
Section 61(1)(b) of the Liquor Act 1992 requires that an applicant for a commercial hotel licence must include a commercial kitchen as part of the facilities.
The Commissioner must be satisfied that the commercial kitchen:
- is of sufficient floor space
- has adequate equipment to prepare meals.
The kitchen must also comply with food and hygiene regulations.
Commercial kitchen equipment for commercial hotels
The equipment must be commercial-grade and appropriate to the range of food proposed by the applicant. The commercial kitchen must have at least 5 of the following items:
- multi-plate cook top
- oven/s with capacity greater than 60L
- recessed deep fryer
- overhead ventilation canopy
- sufficient cold and dry goods storage
- sufficient cleaning space (including sinks or automated washing alternatives)
- preparation bench or equivalent equipment (for preparing meals other than sandwiches, finger food and snacks).
Note: Slow cookers, microwaves ovens, sandwich presses, rice cookers and egg boilers are considered to be additional, non-compulsory items.
Issued 17 November 2015
- Last reviewed: 31 Jul 2020
- Last updated: 3 Aug 2020
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