“Kitchen Spokane”-  https://www.kitchenspokane.org/

“Kitchen Spokane”- https://www.kitchenspokane.org/

The Kitchen


We make our food locally in an approved and inspected kitchen that we rent by the hour. When we walk into Kitchen Spokane, it’s a clean, unoccupied space. Each company that uses the kitchen brings in all of their own supplies and ingredients, and they are responsible for cleaning and sanitizing the kitchen before they leave. If the kitchen isn’t up to the set standard, they are fined and the kitchen is cleaned up for the next company that comes in.  Twice a month the kitchen is also professionally deep cleaned.

Even with cleaning steps in place, the kitchen we use is considered a shared space. Because Kitchen Spokane is used by other local food companies, Turned does not have a say on what ingredients they choose to use in their products.

It should be known that there has once been potential allergens in the kitchen. However, we go to great extents to avoid cross contamination.

 
 

Extra Steps Taken


Because our son has life threatening allergies, we know preventing cross contamination is crucial. While our house is free of some major allergens, our son is still allergic to foods outside of the Top 8 and we have to take great care to avoiding cross contamination with his food. The same diligent cooking and cleaning practices we’ve learned to use at home will be brought to the commercial kitchen.

When we cook, we do the following:

  • Keep our ingredients, cooking and packaging supplies in sealed totes placed in a dedicated gluten free area that only we have access to.

  • We bring in our own small kitchen appliances (mixers, food processors, scales, etc.), pots, pans, baking trays, soap, scrub brushes, dish rags, and hand towels. None of which have ever touched wheat, dairy, peanuts, or soy.

  • Upon arriving, we wipe down all hard surfaces and food preparation tables with hot soapy water & sanitizing solution and our own rags.

  • We wash our hands after touching handles and door knobs and before returning to cooking.

  • We always bake from the least allergenic to the most allergenic. Meaning if we are cooking more than one item in a day, we’ll start with the items that don’t contain allergens and work our way to items that do contain allergens.

  • We have separate utensils and prep procedures for our items that contain any of the Top 8 allergens.

Noted
**We always indicate when a product does contain an allergen as an ingredient, but please be aware there are multiple ingredients in our kitchen and therefore cannot guarantee that our food is completely free of any allergen.