Food Safety Inspections Information for People Working in Food Service
Purpose of food safety inspections
Food safety inspections are conducted in food premises in Halton Region to:
- reduce the possibility of food-borne illness
- educate food services staff about safe food handling practices and basic sanitation requirements
Regulations
Compliance inspections of food premises are carried out in accordance with Ontario Regulation 493/17: Food Premises under the Health Protection and Promotion Act.
Food safety standards
- Food must remain free from contamination.
- Good food handling and hygiene practices must be followed.
- Food must be stored properly, at the right temperature.
- Garbage and waste must be handled and disposed of properly.
- There must be no sign of pests, such as cockroaches or mice.
- Equipment and utensils must be cleaned and stored properly.
- The premises must be well maintained and sanitary.
Inspection schedule
Public health inspectors will inspect premises at least once a year. Premises are categorized as high, moderate or low risk. The level of risk determines how often a premises is inspected.
Premises risk levels
Note: A low risk or moderate risk food premises can be ranked as high risk, if there are complaints or evidence of food poisoning linked to the food premises.
Inspections: 3 times per year
Description:
- Prepare hazardous foods (any food capable of supporting the growth of bacteria), such as meat, poultry, fish and dairy.
- Serve a high risk population based on age or medical condition (for example, elderly, children).
- Handle foods with many preparation steps and foods frequently implicated as causing food poisoning.
- Includes:
- nursing homes
- hospitals
- day cares
- full menu restaurants
- large banquet facilities
Inspections: 2 times per year
Description:
- Prepare hazardous foods.
- Prepare non-hazardous foods with extensive handling or high volume.
- Includes fast food restaurants and bakeries.
Inspections: 1 time per year
Description:
- Do not prepare hazardous foods.
- Serve pre-packaged hazardous foods.
- Prepare and/or serve non-hazardous foods.
- Includes convenience stores and food banks.
Mandatory food handler certification
To become a certified food handler, you can register with one of the following Ontario Ministry of Health -Approved Food Handler Training Programs (external link).
Approval for special events
If you host a special event where foods are prepared, processed and/or sold to the public for eating either on or off-site, then you require approval from the Health Department.