Food Premises Operators

As the operator of a restaurant or other food premises, you should be familiar with all food premises requirements found under Ontario Regulation (O. Reg.) 493/17: Food Premises. This regulation sets out the requirements that food premises owners and operators must follow, and covers safe food handling, cleaning and sanitizing, general operations, and maintenance.

Become a Certified Food Handler

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.

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

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 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.

Operating Temporarily in Huron Perth

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 Management Plan

The Food Safety Management Plan is a reference tool for creating Hazard Analysis Critical Control Point (HACCP) systems for menu items in food premises. These plans help operators take necessary precautions to prevent foodborne illnesses in food service environments. View or download the entire resource, or the separate appendices.

Food Safety Management Plan

Appendices

Food delivery checklist template
Wash your hands poster
Temperature requirements for hazardous foods fact sheet
Manual dishwashing: multi-service utensils poster
Manual dishwashing: pots and oversized utensils poster
Daily cleaning schedule template
Weekly cleaning schedule template
Monthly cleaning schedule template
Pest control monitoring record template
Refrigerator temperature log template
Freezer temperature log template
Hazardous food temperature log (cooking, hot holding and reheating) template
High temperature dishwasher log template
Low temperature dishwasher log template
NSF dishwasher log template

Additional Resources for Food Premises Operators

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.

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.

Smoke-Free Ontario Act

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].

Intent to Operate a Food Premise Form Intent to Operate Temporary Food Premise Form