Commercial Kitchen as Multi-occupant space

Based on Jean's response above, Stewart, I'd be inclined to consider a commercial kitchen a regularly occupied space as (from page 404 of BD+C for schools) it is a nonlearning space that is used by occupants for 1 or more hours per day to perform work-related activities. Nonetheless, one could say that not all bldg occupants have access to the commercial kitchen, but certainly the kitchen workers deserve good IEQ!

As to a shared multi-occupant space, however, it is not so clear. Each area of the kitchen could be considered an individual work station, to some degree. Just as nurses station would not be counted towards a shared multi-occupant space, but would be considered an open plan workstation and should be counted towards individual workstations, so too should the commercial kitchen.

Furthermore, if a person is likely to cumulatively spend a large part of their workday in the kitchen performing critical visual tasks, then these areas are considered regularly occupied and must address this person’s need for a quality space. If the productivity, comfort or well being of occupants is positively impacted by task lighting, then the EQc6.1 requirements must be met.

Stewart,
Have you received any further information about your query? We have a similar situation (commercial kitchen) and I cannot imagine how or why kitchen staff would use individual lighting controls to improve the quality of their indoor environment. The work flow has more similarity to a manufacturing production line than to any open office. Besides that, it's hot, there are open fires, lots of steam, and people with sharp knives. And furthermore, WHERE would these controls be positioned?!

Has anyone gotten a ruling on this? Do commercial kitchens need two light levels? We are considering this a multi-occupant space but have one lighting level due to safety concerns. Does anyone think this is a fair argument? The last thing we need is someone to chop a finger off because they forgot to turn the lighting level up.....

We have the same situation, and came to the same conclusion as Deborah and Heather Park - that we would be creating a potentially dangerous situation. Has anyone received official feedback?

I have a hotel project with a full service kitchen and several multi-family high rise projects with kitchens on the amenities level for large groups to use that the kitchens were listed as multi-occupant spaces with on/off switching as the controls since high ambient lighting is needed for safe food prep. The documentation was not questioned during the review processes and the credit was earned on each project.

Thanks Allen!

Our credit was approved! Our narrative was "There are numerous safety concerns with low and changing light levels in these areas due to the high potential for water on the floor, glass and ceramic dishware (broken glass), knives and general safe food prep. Therefore, the space is designed for 100% light level to be used at all times for safety reasons. Note that the same activities will be performed consistently in these spaces by the same user groups."