• All commercial dishwashers must have accurate temperature gauges. High temperature dishwashers must reach a temperature of 82°C (180°F) in the final rinse cycle. Low temperature dishwashers must include approved sanitizing chemicals.
• Sneeze guards are required for salad bars, steam tables, dessert carts, etc. that are used in public areas.
• If bulk ice cream is served, a running dipper-well for the scoop should be provided.

• Floor and floor coverings in kitchen, storage area, washrooms and behind the bar must be tight, smooth and non-absorbent (for example, vinyl flooring, ceramic tile).
• Carpeting is allowed in dining area only.

• Garbage containers or facilities must be provided inside and outside establishment.
• The containers or facilities must be durable, easily cleanable, rodent-proof, and provided in sufficient numbers and located at convenient locations inside and outside.

Consult the Building and Licensing Department for the location and size requirements of a grease trap.

• 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.

Contact your local Building and Licensing Department to verify that the existing private sewage disposal system is acceptable. A permit might be required for a change of use, repair or construction of a new system.

• 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 fit the largest pot/utensil should also be provided.
• A separate mop-sink is required to prevent contamination of food and dishwashing areas.

• 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).
• All hot holding must be maintained 60°C (140°F) or above.

• 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 details.

• Walls and ceilings must have an easily cleanable finish.
• Acoustic tile is not acceptable in food preparation area.
• Painted surfaces must withstand frequent cleaning.

• 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.

If private well water is to be used, then 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.