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Inspection Overview
Currently, all retail food premises must operate according to the minimum requirements of the Ontario Food Premises Regulation (O. Reg. 562) under the Health Protection and Promotion Act. It is the responsibility of food premise operators to know and comply with the regulation at all times. Public Health Inspectors regularly inspect retail food business establishments to assess if they are being operated according to the requirements in the regulation at the time of inspection.
During the inspection, the Public Health Inspector is looking for compliance with the Ontario Regulations. The focus is on the main causes of foodborne illness, such as:
- Food temperature control
- Food protected from contamination
- Proper hygiene and handwashing
- Maintenance and sanitation
- Waste storage and removal
- Pest Control
The frequency of the inspection is dependent on the type of food premise, high, medium, and low risk.
High Risk Food Premise
Food Premises that are high risk are inspected at least three times per
year. A high risk premise meets one or more of the following criteria:
- daily preparation of large volumes of hazardous foods (foods frequently associated with foodborne illness).
- Preparation of foods that involve many steps e.g. defrosting, cooking, cooling, storing, reheating, preparing, hot holding, slicing, de-boning, mixing, serving (e.g. full service restaurant).
- serve high risk populations, determined based on age, medical status (e.g. hospitals, long-term care facilities, day cares).
Medium Risk Food Premise
Food Premises that are medium risk are inspected at least two times per
year. A medium risk premise meets one or more of the following criteria:
- Prepares hazardous foods with 2 or less preparation steps (e.g. fast food restaurant).
- Prepares
non-hazardous foods with extensive handling and/or high volume (e.g. bakery).
Low Risk Food Premise
Food Premises that are low risk are inspected at least one time per
year. A low risk premise: