The build differs from a restaurant line. Kettles, planetary mixers, sheeters, blast chillers, sealing and labelling equipment, and a layout organized around flow from receiving to cold storage to pack-out. So does the record-keeping: batch codes, lot tracking, cooling logs and the documentation a commercial buyer asks for before a first order.
It is also where a shared kitchen tends to stop fitting. Once a run needs equipment nobody else will share, or an overnight process, or storage that cannot be cleared out at the end of a booking, a lease or a co-packer is worth pricing against the hours you are buying.
Selling outside your province changes the licensing question, so settle it before you scale the recipe. The Canadian Food Inspection Agency states that a Safe Food for Canadians licence is not needed to trade food within your province, but is required for importing, exporting or preparing food that will be sent to another province — and certain commodity categories such as dairy, eggs and fish can require one even for activity inside a province. Confirm your own case with the CFIA. Find production space.