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Construction and Renovation Information for Food Premises Operators

Before a food premise can be constructed or renovated, the Halton Region Health Department must be notified.

Step 1
Step 2
  • Mail or fax the form and copies to Halton Region Health Department:
    • Mail
      Halton Region Health Department - Health Protection Services
      1151 Bronte Rd.
      Oakville, ON
      L6m 3L1
    • Fax
      Halton Region Health Department - Health Protection Services

Next Steps

  • The plans will be reviewed by the Public Health Inspector to ensure regulatory requirements can be met.
  • Upon completion, the Public Health Inspector will:
    • Notify the owner/operator of any non-compliance issues or concerns with the proposal.
    • Advise that whether the construction/renovation of the food premise can proceed as proposed.

Questions or For More Information

Questions regarding building permits or business licences should be directed to your local municipality.

  • City of Burlington: 905-335-7600
  • Town of Halton Hills: 905-873-2600
  • Town of Milton: 905 878-7252
  • Town of Oakville: 905-845-6601
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Ontario Food Premise Regulation

Food premises must comply with the Ontario Food Premise Regulation External Link. The following guideline provides basic information you will need to obtain Halton Region Health Department approval for your proposed food premises.

  • Floors
    • Floor and floor-coverings must be tight, smooth and non-absorbent (includes kitchen, storage area, washrooms, behind bar). Examples: vinyl flooring, ceramic tile.
    • Carpeting is allowed in dining area only.
  • Walls and Ceilings
    • Walls and ceilings must have an easily cleanable finish.
    • Acoustic tile is not acceptable in a food preparation area.
    • A painted surface must withstand frequent cleaning.
  • Lighting
    • Ensure sufficient bright light in kitchen, preparation and storage areas to facilitate cleaning.
    • Food preparation area lighting must meet Ontario Building Code requirements enforced by the local Building Department.
    • Protective light covers are recommended for fluorescent lights.
  • Washrooms
    • Contact your local municipality (Burlington, Halton Hills, Milton or Oakville) Building and Licensing Department for information about washroom requirements.
    • Washrooms must not open directly into any food processing, preparation, handling, distribution, selling, manufacturing, or serving areas.
    • Paper (single use) towels and liquid soap in a dispenser for proper hand washing must be provided.
  • Sinks
    • A separate hand-sink(s) must be conveniently located in each food preparation area supplied with paper towels and liquid soap in a dispenser.
    • A 3-compartment sink or an approved commercial dishwasher is required for cleaning/sanitizing multi-use utensils/dishware (forks, plates, etc.).
    • A separate 2-compartment sink is required where only single service utensils are provided for the service or sale of food.
    • If a commercial dishwasher is used, a 2-compartment sink large enough to accommodate the largest pot/utensil should also be provided.
    • A separate mop-sink to prevent contamination of food and dishwashing areas.
  • Ventilation
    • All cooking equipment, dishwashing equipment and washrooms require mechanical ventilation vented to the outside.
    • Mechanical ventilation over cooking equipment must be equipped with exhaust fan, canopy, filters, etc.
    • Contact your local municipality (Burlington, Halton Hills, Milton or Oakville) Building and Licensing Department and the local Fire Department for specific details.
  • Temperature and Storage
    • All refrigerators must be maintained at 4°C (40°F) or less and have accurate indicating thermometers that can be easily read.
    • Freezers must be maintained at -18° C (0° F).
    • Stainless steel or pre-finished shelves are recommended for food storage. Shelves must be at least 15cm (6") off the floor.
  • Equipment
    • Commercial Dishwashers - All dishwashers must be provided with accurate temperature gauges. High temperature dishwashers must reach a temperature of 82° C (180° F) in the final rinse cycle. Low temperature dishwashers must be provided with approved sanitizing chemicals.
    • Sneeze Guards - Required for salad bars, steam tables, dessert carts etc. that are used in public areas.
    • Dipper Wells - If bulk ice cream is served, a running dipper-well for the scoop should be provided.
  • Garbage Facilities
    • Garbage containers or facilities must be provided inside and outside the establishment.
    • The containers or facilities must be durable, easily cleanable, rodent proof and must be provided in sufficient numbers and located at convenient locations both inside and outside.
  • Private Sewage Disposal
    • Contact your local Building and Licensing Department to verify the existing private sewage disposal system is acceptable. A permit may be required for a change of use, repair or construction of a new system.
  • Well Water
    • If private well water is to be used, ensure it is safe. Bacterial levels are safe when results are Total Coliform-0 and E.coli-0. Water sample bottles are available from the Halton Region Health Department.
  • Grease Trap
    • Consult the Building and Licensing Department for the location and size requirements of a grease trap.
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