The purpose of food safety inspections are:

• To reduce the rate of foodborne illness from food premises.
• To monitor and evaluate staff handling, preparing, and serving food at food premises to ensure they comply with safe food handling practices and basic sanitation requirements as set out by the Ontario Ministry of Health and Long-Term Care.
• To improve the skills of people working in the food industry by providing training courses.
• To promote self-monitoring of food premises by operators and staff well trained in HACCP (Hazard Analysis Critical Control Point) principles.