Rules & Regulations

General Rules

  •  Rented Shelving in Both Dry Storage and Cold Storage must be kept Organized and Clean
  • Members Equipment at Rented Table Must Be Concealed in Containers or Boxes
  • Members Must Maintain a Respectful Workplace Environment.
  • Workers Must Practice Proper Cooling and Holding Procedures at All Times
  • All Workers Must Have Valid Washington State Health Food Workers Card
  • Members Must Have and Maintain Business Insurance
  • Members Must have Valid Business License

Please note that a maximum of 2 employees may work at the kitchen per station reservation to avoid overcrowding.

Please email ​​ to request additional information or inquiries, or call 206-264-7900.