Food Premises Operators

At least one certified food handler most be present during all hours of operation at a food premises. Take a safe food handling course and get certified today.

If you are a new food premises operator, or if you are moving your food premises, you are required to notify Huron Perth Public Health of your intention to commence operating a food premises within the area and obtain approval from the health unit prior to opening. This requirement also applies to operators purchasing an existing food premises.

Complete the Intent to Operate a Food Premises form and submit it to HPPH along with two sets of plans/drawings-to-scale of your new food premises. The Public Health Inspector may require a written proposal that includes details of your menu, suppliers, kitchen processes and cleaning/sanitizing of:

• surfaces and equipment,
• food contact surfaces, and
• dishes.

If you are an owner/operator that would like to operate your food premises (e.g., food truck) temporarily in Huron or Perth counties but are not part of a special event, you are required to provide Huron Perth Public Health (HPPH) with your intent to operate.

Complete the Intent to Operate Temporary Food Premise form and submit it to HPPH a minimum of 14 days prior to operation. Please be prepared to provide us a copy of your most recent inspection report issued from an Ontario Public Health Unit. You may also call 1-888-221-2133 ext. 3670 or contact us by email with your intent to operate.

Food safety after a fire outlines requirements for cleaning up after a fire and/or smoke damage, including identifying and discarding potentially unsafe food. Contact your public health inspector if you have had a fire in your food premises.   

Food safety after a flood outlines requirements for cleaning up after a flood, including identifying and discarding potentially unsafe food. Contact your public health inspector if you have had a flood in your food premises.   

Handwashing sign illustrates proper handwashing technique and can be posted at handwashing sinks in kitchen and washrooms.

Manual dishwashing instructions illustrates proper dishwashing techniques using a two-compartment sink (for washing post, pans and utensils) or a three-compartment sink (for washing multi-service dishes, such as what customers use at their table).

Opening a Food Premises in Huron and Perth outlines requirements under the Health Protection and Promotion Act (HPPA) and Ontario Regulation 493/17: Food Premises to which owners and operators of food premises must comply.

Pest Control Monitoring Record assists with meeting the regulatory requirement to maintain records of all pest control measures that are undertaken within the food premises. If a licenced pest control company is not used, the food premises must maintain their own records (at least monthly or more often if pest activity is noted).

Temperature requirements for hazardous foods is a quick reference of important temperatures for maintaining food safety within your premises.

Restaurant and bar owners or employers are also required to ensure that the smoking and vaping laws outlined in the Smoke-Free Ontario Act, 2017 are followed.

More information can be found in the Ministry of Health fact sheet, How the Act Affects: Restaurants and Bars Including Patios [PDF].