Food Premises Operators

As the operator of a restaurant, you should be familiar with all food premises regulations found in Ontario Regulation 493: Food Premises. The regulation sets out the requirements that food premises owners and operators must follow, and covers safe food handling, cleaning and sanitizing, operations, and maintenance.

COVID-19 Restrictions and Guidelines

Please visit our COVID-19 Information for Workplaces, Employers, Employees page for information on Public Health Instructions for organizations and a Step-by-Step COVID-19 Prevention: Business and Organization Tool Kit.

Opening or Moving Your Business

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 (HPPH). Complete the intent to operate a food premises form and submit it to HPPH along with 2 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
  • Dishes

Become a Certified Food Handler

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

Food Premises Inspections

HPPH conducts food premises inspections to make sure that you are meeting the minimum food safety requirements. The frequency of inspections depends on the risk rating given by a food inspector during a previous visit:

  • High-risk premises will receive inspections no less than once every 4 months
  • Moderate-risk premises will receive inspections no less than once every 6 months
  • Low-risk premises will receive inspections no less than once a year

What to expect during a food inspection

Inspections are generally surprise visits. During an inspection, we look at:

  • Types of food prepared and sold
  • How food is prepared
  • Equipment used
  • Food safety management programs in place
  • Food safety knowledge of staff
  • Type of patrons (hospital, restaurant, nursing home, etc.)
  • Past and current compliance records

Inspection types

Our inspectors conduct a variety of different food inspections, including:

  • Routine compliance inspections
  • Follow-up inspections
  • Complaint inspections
  • Outbreak investigations