Actually it is a stipulation of the health and safety portion of the UBC that regulates the proper uses in residential and commercial zoning uses and the difference required in the accessibility of each facility. It would, in fact, be rather difficult to meet all of the requirements for having a commercial kitchen in a residential structure. We run across this quite often in our parks projects. It is a pain and an additional expense, but, many people would otherwise simply use their home kitchen and the inspectors would have a melee of confusion on attempting to perform their inspections.
It is a sad think that so many restaurants do not have more pride in the cleanliness and function of their kitchens, I think it reflects in their food and personnel as well.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."