Seafood Platter

Frequently Asked Questions

As part of the BC Food Hub Network, the Centre for Seafood Innovation offers a shared kitchen space to help small food businesses access the facilities and resources they need to innovate and grow.

What is the CSI?

The Centre for Seafood Innovation (CSI) based in Vancouver Island University’s Deep Bay Marine Field Station helps food entrepreneurs access the applied research, infrastructure, equipment, and services required to foster and grow a competitive BC seafood industry. CSI is part of the BC Food Hub Network, an initiative of the BC Ministry of Agriculture and Food.

As part of the Food Hub Network, the CSI runs a shared use kitchen at the Deep Bay Marine Field Station where food entrepreneurs can rent an Island Health inspected commercial kitchen for food production.

Who is the CSI Kitchen for?

CSI’s Kitchen is a place for mid-island food entrepreneurs needing a provincially inspected, shared use commercial kitchen to incubate and grow. As an organization focused on seafood industry development, CSI is particularly interested in helping food processing businesses that produce value added seafood products, or products that complement seafood products. For example, prepared appetizers or meals that include seafood, or sauces, dips or seasonings for seafood.

What else does the CSI Kitchen offer?

In addition to having access to a commercial kitchen with a variety of equipment in an amazing setting, you have access to business development support through CSI staff, who have extensive knowledge, connections and resources in the BC food processing industry.

What do I need to become a CSI Kitchen user?

To be eligible to use the CSI Kitchen, applicants must have (and provide proof of) the following:

  • WorkSafeBC Coverage
  • Food Safe certification
  • Signed Services Agreement (CSI to provide)

Additionally, applicants must seek approval to obtain a provincial Food Premises Operating permit from Island Health Authority once they begin using the facility.

When can I use the kitchen? How does the schedule work?

The CSI will work with applicants to determine their preferred schedule to fit their needs and accommodate other kitchen users. Users must sign a short-term contract with the CSI to use the kitchen. Only one food business will be in the kitchen at one time.

Users will have access to a shared booking calendar to reserve their kitchen days.

How much does it cost?

The kitchen will be rented on a daily basis. Full day kitchen rental (7.5 hours) is $125 + GST.

There is a one-time user set-up fee of $100 to cover administration and kitchen orientation as well as a $125 cleaning deposit. Payment of the set up fee and cleaning deposit will be required after signing the contract and before using the kitchen.

What happens after I apply?

Once you apply, you will be contacted by a CSI staff member to have an introductory meeting. We will discuss the CSI Kitchen, your needs, and any questions you may have! Download the application and send it to