To open a coffee shop in Canada, secure your entity and site, then lock down permits and utilities before buying equipment: incorporate provincially, obtain a CRA Business Number plus RT (GST/HST) account once you expect over $30,000 in taxable sales in four quarters (add QST in Québec), and register payroll (RP) before hiring. Confirm zoning and obtain a municipal business licence and food premises permit; plan for health inspection sign‑off with a handwash sink, a 3‑compartment sink, mop sink, floor drain, and at least one certified food handler on duty (rules vary by province). Specify espresso infrastructure up front: 3/8" water line with filtration and 35–70 psi, water hardness 50–100 ppm and alkalinity 40–70 ppm to prevent scale, a drain connection, and dedicated 208–240V, 20–30A circuits (plus 120V for grinders/ice). Most shops avoid a Type I hood; baking or cooking can trigger hood, fire suppression, and a grease interceptor—confirm with your city’s building and wastewater bylaws early. In Ontario/BC use local Food Premises Regulations; in Québec comply with CNESST, QST, and French signage/labelling rules. Set up WSIB/WCB, WHMIS, tip policy (withhold CPP/EI on controlled tips), and $2M CGL/product liability. If importing beans, obtain a CFIA SFCR licence. Typical timeline: 8–16 weeks; fit‑out budget: $200k–$450k.
