Sanitary Design Plan for Food Market

I’m finalising the layout for a new food-stall marketplace: a 700 sqm lot with a 200 sqm enclosed service area. Before we can pull permits, I need a detailed sanitary plan that fits local health-department codes.

Key requirement: a dedicated lavatory for washing positioned right beside the main food-preparation zone. The plan also has to support continuous cooking, dish-washing, general prep and end-of-day cleaning, so please allow for sufficient water supply, proper drainage falls, grease-trap sizing and venting. Restrooms will be handled separately; your focus is everything tied to food handling and cleaning—sink, lines, traps and backflow protection.

Deliverables
• Scaled sanitary/plumbing layout (PDF + editable CAD) showing water inlets, drainage, vent stacks and the washing lavatory placement.
• Fixture and pipe schedule noting materials, diameters and grease-trap specs.
• Brief compliance note referencing the governing food-service sanitary code.

I’ll provide the architectural floor plan and measurements as soon as we start. If you’ve done commercial kitchens or food stalls before, a sample drawing would help me see your approach.