Short answer
Often, yes. Many Canadian health units expect a kitchen to have a way to wash, rinse and sanitize by hand even when a commercial dishwasher is installed, usually a two- or three-compartment sink, for pots too large for the machine and as a backup when it breaks down. Rules differ by province and health unit, so confirm with yours before you finalize the layout.
The sink also covers what a dishwasher cannot: stock pots, sheet pans, mixer bowls and equipment parts that do not fit in a rack. Size the compartments for the largest item you wash by hand, because a pot that does not fit under the water cannot be washed or sanitized properly.
Plan drainboards on both sides, one for soiled items and one for clean ones. Food safety guidance generally calls for sanitized items to air-dry rather than be towel-dried, so the clean side needs room.
Ask your health unit about its plan review requirements early. Many review kitchen drawings before construction, and moving plumbing after the walls are closed is slow and costly.
Updated · By Norpex