660 Riverside email 2018-07-31Louis Hasbrouck <lhasbrouck@northamptonma.gov>
Re: Reqmts for Commercial Kitchen
2 messages
Bodelle Bode <bodelles420edibles@gmail.com>Mon, Jul 30, 2018 at 12:10 PM
To: Louis Hasbrouck <lhasbrouck@northamptonma.gov>
Good aftrenoon, thank you for your reply, here is a list of exactly what we're going to do once we receive notice of a
provisional license from the CCC and after we sign the lease with the property owner:
1.Pulling out office carpet and patch from kitchen area
2. Replacing removed carpeting with expoxy flooring in kitchen area,
3. Replacing removed carpeting from office with laminate flooring.
4. Remove Both (2) current doors from both inside hallway and to alleyway
5. Replacing with security grade steel doors that fit the existing doorway.
6. Hiring specialist to pour concrete walkway along 50' alley way for new sidewalk entry.
7. Installing outside chain link gate/door to connect to existing fence with crash bar at end of 50' alley way.
8. Installing tankless hot water .
9. Installing 3 bay commercial sink
10. Installing seperate electrical panel to seperate our 500 sq ft from the rest of the floor
11. Installing perimeter alarm
12. Installing video security survalience system indoors and out doors on all entry ways.
13. Installing security steel bars over the windows.
Existing space is unused on ground floor
Used as coffee roaster on upper floor
Previous use on ground floor as contractors office and storage.
Proposed use on ground floor for closed kitchen for microbusiness cannabis edibles product maker.
Leaving rentable storage rooms by property owner open and unused on ground floor.
Indigo Coffee Roaster to remain on upper floor
Equipment:
Waring WIH400 Induction Cooktops
Stainless Steel prep tables
Computers, monitors, filing cabinets, office accessories, etc.
Possible upgrades additions of equipment:
Full size fridge and freezer.
Fudge kettle
Small Taffy Puller
Attached, are sketches of the room and what we're going to put in there (as listed above). The only thing in there right
now is the handwashing sink. The space is built out already.
I also attached a couple pictures so you can get a visual of the chain link door we want to connect to the existing fence at
the end of the alleyway to close it off for security reasons and make that alleyway a limited access areas for employees.
If you have any questions or if anything in this email seems unclear, please feel free to reach out before making your
decision.
Thank you for your time,
-Marc Bode
-Noelle Pinsonnault
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Louis Hasbrouck <lhasbrouck@northamptonma.gov>Tue, Jul 31, 2018 at 4:02 PM
Draft To: Bodelle Bode <bodelles420edibles@gmail.com>
Noelle,
You're doing enough work that you will need a building permit. We will waive the requirements for "construction control";
you won't need an architect involved for the rest of the project.
I am comfortable with most of your plans, but it looks like you'll need to deal with the pipe that sticks out of the wall along
the fence. You'll need to have someone find out what it does and what you need to do to it. I'll also need information on
the proposed doors and gate hardware; they all need to be easy to open from the inside so people can escape in an
emergency.
You don't say how many induction cook tops you're going to use. Depending on the total wattage, you may need to
provide ventilation as required by the mechanical code.
Does your business have access to the exit door at the end of the interior hallway?
You'll need to provide information about any changes to the fire alarm system.
The concrete sidewalk needs to be pitched away from the building.
I don't know if you've checked whether the gas meter is large enough to supply a tankless water heater, but the gas
company has a moratorium on new connections or larger regulators.
Louis Hasbrouck
Building Commissioner
City of Northampton
Town of Williamsburg
(413) 587-1240 office
(413) 587-1272 fax
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