Food Inspection of Institutions

Policy

Category: Control of Infectious Diseases
Subject: Food Inspection of Institutions
Division: Health Protection
Policy Number: CA.82.01.100
Effective Date: October 1, 2015

POLICY STATEMENT

Wellington-Dufferin-Guelph Public Health (WDGPH) shall inspect all food premises located in institutions (e.g., hospitals, long-term care and retirement homes, daycare centres) with a census equal to or greater than ten. Food/kitchen inspections will review all components of the Food Safety Program within food premises as outlined in the Health Protection and Promotion Act and in accordance with the Food Premises Regulation (O. Reg 562), the Food Safety Protocol (as current), and all other applicable Acts, Regulations, or Protocols that are applicable to the Food Safety Inspection.  Food premises which serve food to a census of less than ten persons will be inspected on a complaint basis as per the Infection Prevention and Control Practices Complaint Protocol (as current).

SCOPE

This policy applies to all Public Health Inspectors (PHI) and Public Health Inspector students working in the Control of Infectious Diseases (CID) department.

DEFINITIONS

Institution – A public or private place for the care of adults, children, residents, or patients. For the purpose of this policy, institutions include hospitals, long-term care homes, retirement homes, shelters, and daycares. 

REFERENCES AND RELATED FORMS, POLICIES AND PROCEDURES

Corresponding Procedure:  CA.82.02.100 Food Inspection of Institutions
CA.50.01.101 and CA/50.02.101  Documentation Practices
Health Protection and Promotion Act
Food Safety Protocol
(as current)
Food Premises Regulation (O. Reg 562)
Infection Prevention and Control Practices Complaint Protocol (as current)
Hedgehog Processes and Procedures: Inspector/PHN Role (2014)

CONTACT FOR INQUIRIES

Manager, Control of Infectious Diseases and Tuberculosis

APPROVED BY

Director, Health Protection _


Procedure

Category: Control of Infectious Diseases
Subject: Food Inspections of Institutions
Division: Health Protection
Procedure Number: CA.82.02.100 
Effective Date: October 1, 2015

PROCEDURE

1. The Control of Infectious Diseases (CID) Public Health Inspector (PHI) will assess the risk level for institutions/facilities at least once a year based on the current version of the Risk Categorization Model (RCM).

2. Using the RCM, each facility will be assigned a risk category of high, moderate, or low which will determine the number of inspections required each year. Food inspections will be conducted according to this risk assignment:

  • High risk – not less than once every four months;
  • Moderate risk – not less than once every six months; and
  • Low risk – not less than once every 12 months.

3. Food safety inspections in institutions will be conducted using the Food Premises Regulation (O. Reg. 562) and the Food Safety Protocol (as current) as guidance documents.

4. Inspection of kitchens/food services associated with the facility’s client programming may be scheduled with the program administrator in advance to minimize disruption to the clients/residents. The program administrator must agree not to share the inspection date/time with the program staff or residents. All other facility food inspections will be done as an unannounced inspection. The type of inspection (announced or unannounced) will be indicated on the Hedgehog report.

5. Inspections shall be completed using the Hedgehog Inspection System and in accordance with Hedgehog Processes and Procedures: Inspector/PHN Role (2014).

6. Cooking temperature logs will be reviewed with a comment made on the food safety inspection report.

7. Efficacy of disinfectants will be verified using test strips, and efficacy will be noted on the report.

8. Dishwasher temperatures will be reviewed, and a comment made on the food safety inspection report.

9. All operators will be provided education, teaching, and/or instruction on food safety, hand hygiene, cleaning and disinfection, temperature recording for hazardous foods, dishwasher cycle temperatures, and general infection prevention and control applicable to the setting and foods being prepared.

10. The operator will be advised that the report will be posted on the Check Before You Choose website.

11. All inspection reports will be signed by the most responsible person at the institution at the time of inspection. If the person refuses to sign, this will be noted on the inspection report with the reason for refusal.

12. A copy of the inspection report will be sent to the facility once the inspector returns to the office and has access to email. The report may be mailed if this has been indicated as the preference by the operator.

13. On return to the office the Hedgehog tablet will be synchronized as per the current policy (twice each day) so that the most recent inspections will be saved and available for the Check Before You Choose website.

RESPONSIBILITIES

Management will:

  • Ensure employees have received appropriate orientation to the program, Hedgehog, and food safety inspections in institutions prior to doing solo inspections;
  • Ensure inspection staff is trained on Hedgehog and report writing requirements for quality assurance;
  • Have equipment necessary to complete a thorough and safe inspection of each food premise: hair nets, thermometer, goggles, test strips, and Hedgehog tablet; and
  • Ensure employees have reviewed and understand all organizational policies related to their personal health and safety, documentation, and client privacy.

Employees will:

  • Be familiar with the Health Protection and Promotion Act, the Ontario Food Regulation (O. Reg. 562), the Food Safety Protocol, and organizational policies related to food safety inspections, Hedgehog report writing, health and safety, documentation, and privacy; and
  • Wear, carry, and/or check regularly for expiry and/or function: closed toe shoes, Hedgehog tablet, disinfectant test strips, thermometer, hair nets, and safety goggles

DEFINITIONS

Institution – A public or private place for the care of adults, children, residents, or patients. For the purpose of this policy, institutions include, but may not be limited to, hospitals, long-term care homes, retirement homes, shelters, and daycares. 

REFERENCES AND RELATED FORMS, POLICIES AND PROCEDURES

Corresponding Procedure:  CA.82.02.100 Food Inspection of Institutions
CA.86.01.105 and CA.86.02.105  Documentation
Health Protection and Promotion Act
Food Safety Protocol (as current)
Risk Categorization Model (Guidance Document for the Risk Categorization of Food Premises, January, 2015)
Food Premises Regulation (O. Reg 562)
Infection Prevention and Control Practices Complaint Protocol (as current)
Hedgehog Processes and Procedures: Inspector/PHN Role (2014)

CONTACT FOR INQUIRIES

Manager, Control of Infectious Diseases and Tuberculosis 

APPROVED BY

Director, Health Protection