To keep the community healthy, Public Health inspects places that prepare, sell or distribute food to the public. Inspections help ensure food businesses comply with the Ontario Food Premises Regulation 493/17.

How often inspections happen

How often a premises is inspected depends on its level of risk. Risk is based on the types of food prepared and the people served.

• High-risk premises: at least 3 times per year.
• Moderate-risk premises: at least 2 times per year.
• Low-risk premises: at least 1 time per year.

Additional inspections may be conducted to investigate complaints, suspected food-borne illnesses, and emergency situations like fires, power outages and flooding.

What inspectors look for

During food safety inspections, public health inspectors look for:

• Food temperatures
• Food preparation (cooking, storage, receiving)
• Employee hygiene (handwashing)
• Equipment and utensil sanitation
• Food sources
• Pest control
• Facility sanitation (floor, walls, garbage)

If issues are found

If an infraction is identified:

• The operator will be notified
• A re-inspection may be required

Depending on the situation, enforcement may include:

• A Provincial Offence Notice (ticket)
• An Order under the Health Protection and Promotion Act.

An Order requires an operator to do or refrain from certain actions and may include closure of the premises.

Opening a business?

If you’re planning to open a food business (including a restaurant, cafeteria, grocery store, hotdog cart or catering vehicle) you must contact Public Health before opening.

Follow these steps if you’re planning to open a food business:

1. Contact your local municipality for information on zoning, construction, septic system and business license requirements.
2. Talk with Public Health before starting construction or renovation.
   • Our Smart Start Package outlines the steps required to obtain Public Health approval for your proposed food premises.
3. Complete and submit the Notice of Intent to Operate a Food Premises Form.

Your responsibilities as a food business operator

As the operator, you are responsible for ensuring that:

• Your facility, equipment, and processes meet regulatory requirements
• Appropriate food safety policies and procedures are in place and followed

Public health inspections and risk assessments

Once you submit a Notice of Intent to Operate a Food Premises, a Public Health Inspector will conduct a food safety review of your operation. This may include:

• Reviewing your facility layout and equipment
• Reviewing your food products and processing methods
• Assessing operational plans and objectives
• Conducting a food safety risk assessment

The risk assessment helps identify potential hazards and determine what controls or documentation are required to reduce or eliminate food safety risks.

Contact us

Public Health is here to support food businesses in serving safe food and protecting the health of the community. If you have questions, please reach out.