Summary
A comprehensive pre-inspection and facility-planning guide for cannabis edibles kitchens.
(Covers food safety, fire protection, building codes, security, and seed-to-sale requirements.)
1. Facility Design & Construction
General Construction
☐ Walls, floors, and ceilings are smooth, non-porous, cleanable, and in good repair
☐ Cove base installed at floor/wall junctions
☐ Adequate lighting levels in all production, storage, and sanitation areas
☐ Proper airflow design (positive in clean areas, negative in sanitation/dirty areas if required)
☐ Adequate space for workflow without cross-traffic
☐ Pest control program in place and documented
Layout & Flow
☐ One-way workflow from receiving → processing → packaging → shipping
☐ Separate zones for raw ingredients and finished products
☐ Cannabis-active ingredients stored away from non-active ingredients
☐ Chocolate or sugar work rooms have controlled temp/humidity (if applicable)
☐ Clear “clean side” vs. “dirty side” separation
2. Food Safety Requirements
FDA Food Code Compliance
☐ Handwashing stations installed, stocked, and conveniently located
☐ Time-temperature controls for safety (TCS) foods monitored and logged
☐ Equipment/surfaces sanitized between batches
☐ All food-contact equipment is NSF-certified
☐ Food-contact surfaces are corrosion-resistant and non-toxic
☐ Cross-contamination prevention controls in place (color coding, dedicated tools)
Good Manufacturing Practices (GMP – 21 CFR 110/117)
☐ Written sanitation standard operating procedures (SSOPs)
☐ Preventive controls and hazard analysis documented
☐ Allergen control program in place
☐ Employee hygiene policy (hairnets, gloves, restricted jewelry)
☐ Approved cleaning chemicals stored away from food production
Hazard Analysis and Critical Control Points (HACCP)
☐ HACCP plan created and maintained (if required by state)
☐ Critical control points (CCPs) identified
☐ Temperature logs maintained (cooking, cooling, holding)
☐ Calibration documentation for thermometers and equipment
3. Equipment Compliance
Cooking & Heating
☐ Hoods sized and installed per NFPA 96
☐ UL 300 fire suppression system installed over grease-producing equipment
☐ Combi ovens, kettles, ranges, or burners meet NSF/ANSI standards
☐ Adequate makeup air provided per ASHRAE 62.1
Refrigeration & Cooling
☐ Reach-in coolers/freezers maintain required temperatures
☐ Walk-ins installed with proper airflow and drainage
☐ Blast chillers calibrated and logged
☐ Adequate shelving for air circulation
Mixing & Homogenization
☐ Planetary mixers, high-shear mixers, and homogenizers are cleanable and NSF listed
☐ Emulsification processes validated for consistent dosing
Packaging
☐ Scales calibrated regularly
☐ Label printers meet state requirements for THC icons & wording
☐ Packaging area is separate from “dirty” zones
4. Plumbing, Electrical & Waste
Plumbing
☐ 3-compartment sink installed and properly sized
☐ Hand sinks with hot/cold water in required areas
☐ Backflow prevention devices installed and tested
☐ Floor drains in wet or heavy-cleaning zones
☐ Grease management system (if required by local code)
Electrical (NFPA 70 / National Electrical Code)
☐ Circuits sized correctly for heavy equipment
☐ GFCI protection installed in wet or prep areas
☐ No extension cords used for fixed equipment
☐ All panels accessible and labeled
Waste Disposal
☐ Cannabis-containing waste stored in secure, labeled containers
☐ Destruction process follows state rules (e.g., mixing with non-cannabis material)
☐ Waste logged in Metrc, BioTrack, or state seed-to-sale system
☐ Cleaning/washdown water routed per local plumbing code
5. Fire Protection & Life Safety
Fire Suppression (NFPA 96 + UL 300)
☐ Type I or II hood installed depending on cooking process
☐ UL 300 wet-chemical suppression system functioning and inspected
☐ Fire extinguishers (Class K and ABC) placed per code
☐ Fire alarm and monitoring system functional
International Fire Code (IFC)
☐ Clear aisles and exits
☐ Emergency lighting in place
☐ No storage in egress routes
☐ MSDS/SDS sheets for chemicals readily accessible
Storage of Flammable Liquids (NFPA 30)
☐ Ethanol stored in approved flammable storage cabinets (if applicable)
☐ Quantities within state/local limits
☐ Proper grounding and bonding for transfer (if required)
6. Security & Cannabis-Specific Compliance
Seed-to-Sale Tracking
☐ All cannabis ingredients entered into Metrc or BioTrack
☐ Batch numbers assigned and tracked through production
☐ Finished goods reconciled against batch yields
Secure Storage
☐ THC distillate/isolate stored in a locked cage or vault
☐ Only authorized staff have access (key card or badge)
☐ Security logs maintained
Video Surveillance
☐ Camera coverage meets state requirements (production, storage, doors, waste)
☐ 24/7 recording with backup storage (60–90 days typical)
☐ Cameras cover every stage of production including waste destruction
Visitor & Employee Controls
☐ Visitor log maintained
☐ Restricted areas clearly labeled
☐ Employee badges required (if mandated by state)
☐ Background checks completed if required
7. Batch Testing, Labeling & Documentation
Testing
☐ Products tested for potency (THC, CBD)
☐ Microbial, heavy metal, and solvent testing completed
☐ Retain samples stored for required time period
Labeling
☐ THC universal symbols included
☐ All ingredients listed in descending order
☐ Batch number and test lab information present
☐ Storage instructions and warnings included
☐ Child-resistant packaging used where required
Documentation
☐ Standard operating procedures (SOPs) maintained
☐ Employee training records kept
☐ Calibration logs for mixers, scales, thermometers
☐ Cleaning logs and pest control reports up to date
☐ Recall and traceability plan documented
8. Employee Training & Operational Readiness
Training Requirements
☐ Food handler or food manager certificate (ServSafe or equivalent)
☐ HACCP, GMP, or state-required training completed
☐ Security and diversion-prevention training provided
☐ Sanitation & allergen training completed
☐ Emergency procedures posted and reviewed
9. Pre-Inspection Readiness
☐ Walkthrough completed using this checklist
☐ All logs updated and accessible
☐ Facility clean, organized, and free of clutter
☐ Documentation binder ready (SOPs, HACCP, GMP, batch records)
☐ Safety signage posted
☐ Correct PPE available (gloves, hairnets, aprons, etc.)
☐ All equipment operational and maintenance up to date
CTA (for website use)
Aldevra can design a compliant cannabis kitchen, select equipment that meets every standard, and help prepare you for state inspection.
Download the Cannabis Kitchen Compliance Checklist (PDF)
Request a layout review or compliance consultation
https://www.aldevra.com/contact-us
