Food Premises

Operating, constructing, or renovating new food premises

Anyone intending to operate a food premises in Ontario must notify the local Public Health Unit of their intent, as per subsection 16 (2) of the Ontario Health Protection and Promotion Act R.S.O. 1990, c.H.7.

Complete the Notice of Intent to Operate a Food Premises Application Form and submit it to KFL&A Public Health along a copy of the floor plan, and specifications for the proposed food premises. Floor plans must include the locations and specifications for:

• hand washing sinks and supplies
• dishwashing sinks and/or mechanical dishwashers
• equipment
• washrooms
• finishing materials for floors, walls and ceilings

If the food premises will not be on municipal services, you must provide information on the type and location of the water supply as well as information on the water treatment system if there is one.

You must also submit an Application for a Permit to Construct or Demolish or Application for Review of Performance Level of Existing Onsite Sewage System to your local municipality. Please refer to your local municipality or township for review and approval prior to submitting your proposal to KFL&A Public Health.

Once Public Health has reviewed and approved your proposal, a copy of the approved plans may be provided to you to use for your building permit application. Any proposed changes to the approved plan must be reviewed again by the public health inspector.

Please contact the Environmental Health program once construction is complete to schedule a final inspection prior to opening. Please allow a minimum of 48 hours notice for an inspection.

All food handlers should be trained in safe food handling practices. Food services premises must have at least one food handler or supervisor that has completed safe food handler training onsite during every hour that the premise is operating. KFL&A Public Health offers safe food handler training seminars  in person and online throughout the year.

Definitions

Food service premises means any food premise where meals or meal portions are prepared for immediate consumption or sold or service in a form that will permit immediate consumption on the premises or elsewhere. O. Reg. 493 1. (1)

Construction requirements

Floors

The Food Premises Regulation requires that floors or floor coverings be tight, smooth, and non absorbent in rooms where:

• food is manufactured, handled, displayed, distributed, sold or offered for sale, prepared, processed, served, transported or stored,
• utensils are washed, or
• washing fixtures and toilet facilities are located.

Commercial grade flooring should be used. The joint between walls and floor must be tight for easy cleaning. This can be accomplished by extending the floor covering 15 cm up the wall, or by installing base boards. Carpeting is allowed in dining rooms, provided it is maintained in a clean and sanitary condition. 

Walls and ceilings

Walls and ceilings must be constructed so that they are easy to clean and maintain. In areas of high water use, such as dishwashing areas, an easy to clean waterproof backsplash should be installed on the walls. Stainless steel, ceramic tile, or plastic laminate are good options. 

Pipes and wires

Plumbing pipes, electric cables, and panels should be enclosed whenever possible to permit easy cleaning of the premises. 

Lighting

Lighting must meet the requirements of the Ontario Building Code. Your local building inspector can advise you on the illumination requirements for food premises. 

Sinks

Hand basins must be provided in each processing, preparation, and manufacturing area. These hand basins must be located so that they are convenient for employees to use. Hand basins must have hot and cold water, soap in a dispenser, and clean, single service paper towels. Cocktail bars must have a separate hand basin.

Sinks must be provided for cleaning and sanitizing utensils.  For manual dishwashing of multi-service items, a three-compartment sink and drainage rack must be provided.

It is recommended that a janitor's (mop) sink be installed for cleaning mops and filling and emptying floor cleaning buckets. 

Garbage storage

Unless daily pickup has been arranged, garbage must be stored in a separate room, compartment or bin that is constructed and maintained so as to exclude insects and vermin and prevent odours and health hazards on the premises.

Equipment

All equipment used for preparation, distribution, transport, storage, sale or display of food must be of sound and tight construction and kept in good repair. All equipment must be easily cleaned and sanitized. Large equipment such as stoves should be equipped with wheels and flexible gas or electric service connectors whenever possible to allow cleaning of the walls and floors behind such equipment. 

Shelving

Shelving for food storage must be easy to clean and maintain. Shelves are recommended to be at least 15 cm (6 inches) off the floor. 

Cutting boards

Cutting boards, mixing bowls, work tables and other food contact surfaces must be free from cracks, crevices and open seams. They must be maintained in a clean and sanitary condition. 

Refrigerators

Refrigerators must be equipped with accurate, visible indicating thermometers so that staff can monitor their temperatures. 

Food storage containers

Food storage containers must be food grade plastic or other non corrosive food grade material. 

Dishwashers

Dishwashers must be commercial machines that are designed and maintained such that:

• the wash water is sufficiently clean at all times to clean the dishes and is maintained at a temperature not lower than 60° Celsius or higher than 71° Celsius, and
• the sanitizing rinse is,
  • water that is maintained at a temperature not lower than 82° Celsius and is applied for a minimum of 10 seconds in each sanitizing cycle, or
  • a chemical solution described in clause 19 (b), (c), (d) or (e); and provided with thermometers that show wash and rinse temperatures and that are so located as to be easily read. O. Reg. 493 20 (1).

• Other mechanical dishwashers may be approved for use if deemed to be acceptable by a public health inspector.

Ventilation

Externally vented exhaust canopies are required over cooking equipment and high temperature dishwashers that produce heat, steam, condensation, smoke, or fumes. A fire protective shield may be required behind equipment as well. Please contact the building inspector, and the local fire department for more information. 

Home occupation food premises

Home occupation food premises must meet the requirements of Ontario Regulation 493/17 Food Premises, and must also meet municipal zoning requirements.

If the municipality does not service your residence, your water supply and sewage disposal system must be assessed by KFL&A Public Health.

• A public health inspector will have the water tested to ensure it is potable.
• You will need to submit an Application for Review of Performance Level of Existing On-Site Sewage System so KFL&A Public Health can determine if there will be any impact to the sewage system. There is an applicable fee for this service. Fee is determined based on the type of sewage system.

Public markets

Food vendors at public markets must meet the requirements of Ontario Regulation 493/17, Food Premises. Farmers market food vendors* are exempt from the requirements of the Food Premises Regulation.

Food safety requirements

• All prepared and processed foods offered for sale must come from an approved food premises.
• Ungraded eggs, uninspected meat and unpasteurized milk cannot be offered for sale.
• All hazardous foods must be kept at 4°C (40°F) or colder at all times during transport and sale. Mechanical refrigeration may be required.
• Frozen foods must be frozen at all times during transport and sale. Mechanical refrigeration may be required.
• If food samples are to be offered to the public there may be additional requirements including handwashing and safe food handler training. Equipment used for preparing and handling food samples will need to be washed, rinsed, and sanitized in the same manner that meets the requirements of Ontario Regulation 493/17 Food Premises.  

Definitions

 Farmers’ market food vendor

means products that are grown, raised or produced on a farm and intended for use as food and include, without being restricted to, fruits and vegetables, mushrooms, meat and meat products, dairy products, honey products, maple products, fish, grains and seeds and grain and seed products. (Ontario Regulation 493 1(1)).

Farm products

Products that are grown, raised or produced on a farm and intended for use as food and include, without being restricted to, vegetables and fruit, mushrooms, meat and meat products, dairy products, honey products, maple products, fish, grains and seeds and grain and seed products.

Approved food premise

Any food premise that is inspected by KFL&A Public Health, or other public health unit, and meets the requirements of Ontario Regulation 493/17.

Hazardous food

Any food that can support the growth of pathogenic (disease causing) organisms or the production of the toxins of such organisms.  This includes products such as milk, eggs, meat, poultry, fish, seafood, cooked beans and legumes (including tofu and tempeh), cooked grains (including pasta), cooked vegetables, or food mixtures including such products.

Public events

Food vendors at special events must meet the requirements of Ontario Regulation 493/17 Food Premises. Vendors must receive approval from KFL&A Public Health to sell food at special events. 

Special events checklist for food vendors

• All foods must come from an approved commercial food premises.
• Food handling or cooking of raw hazardous foods (meat, poultry, eggs, etc.) can occur on site only if there is hot and cold running water under pressure.
• Fully equipped hand washing stations with potable water under pressure must be provided.
• Thermometers must be available to check internal temperatures of cold and hot foods.
• Cold hazardous foods must be kept below 4°C or 40°F.
• Hot foods must be reheated to original cooking temperature and then held above 60°C or 140°F.
• Food must be covered or wrapped to protect from contamination.
• Tents, canopies or covers are required for outdoor events.
• Food must be kept off the ground.
• Only single-service eating utensils can be used.
• Extra serving utensils, clean and wrapped, must be provided if dishwashing is unavailable.
• Food handlers must wear clean outer garments and have their hair confined in hair nets or caps.
• Covered garbage containers must be provided. 
• Based on a public health inspector's risk assessment, a certified safe food handler may be required on site.