Food Premises & Food Handling Requirements

PASS (Green Card)

If a green card is posted, this means that either:

• minimum standards of the Ontario Food Premises Regulation have been met
• non-critical infractions or minor infractions observed can be followed up during the next inspection

Minor infractions that can be followed up during the next inspection:

• are not a direct risk for causing foodborne illness
• include poor cleaning and sanitation, equipment and surfaces in poor repair
• include things that are not good operating practices
• can include things not fixed for long periods of time that can contribute to foodborne illness
• are discussed during inspections and a specific time to fix what is wrong is set

CONDITIONAL PASS (Yellow Card)

If a yellow card is posted, this means that:

• a critical infraction observed by the public health inspector is a significant risk for food borne illness.

Critical infractions include:

• inadequate cooking and hot/cold holding
• opportunity for cross contamination
• improper hand washing
• touching food with hands

Critical infractions are dealt with quickly and re-inspections must be done for things that cannot be permanently fixed during the initial inspection.

CLOSED (Red Card)

If a red card is posted, this means that:

• the food premise is an immediate health risk

The public health inspector will issue a closure order at the time of inspection. A follow-up inspection must take place before re-opening the premise.

Keep Hands & Utensils Clean

• Clean your hands, work surfaces and equipment often and well
• In almost all cases where food is being prepared and handled, a hand washing basin and hot and cold running water under pressure, soap in a dispenser and disposable paper towels must be available
• When utensils are being hand washed in the food truck, a two or three compartment sink is required for washing, rinsing and sanitizing utensils

Temperature Control

• Foods that are stored cold must be kept at 4 C (40 F) or colder
• Foods sold frozen must be kept at -18 C (0 F) or colder
• Hot food must be kept at 60 C (140 Fahrenheit) or hotter
• When reheating foods, the food must be heated to the original cooking temperature
• Keeping food at the right temperature stops harmful bacteria from growing.

Water & Wastewater

• You must have enough clean water to allow for sanitary operation of the food truck
• The water supply tank must have an easily readable gauge for determining the water level in the tank
• There must be a waste water holding tank with an easily readable gauge to collect waste

Utensils for Customers

• You must only provide single use utensils for customers such as disposable forks, knives and spoons

Transportation of Food

• When you transport food from one place to another, do so in a way that maintains the food at the required temperatures and prevents contamination.

Public Health Services
Call 905-546-3570 or
Email [email protected]

Building
Call 905-546-2720 or
Email [email protected]

Floors

• Floor and floor-coverings must be tight, smooth and non-absorbent in the kitchen, storage area, washrooms and behind bars. Types of floors that meet this guideline include vinyl flooring and ceramic tile.
• Carpet is only allowed in dining areas.

Walls and ceilings

• Walls and ceilings must have an easily cleanable finish.
• Acoustic tile is not acceptable in a food preparation area.
• A painted surface must withstand frequent cleaning.

Lighting

• Bright lights must be in kitchen, preparation and storage areas to facilitate cleaning.
• Food preparation area lighting must meet Ontario Building Code requirements.
• You must use protective light covers for fluorescent lights.

Washrooms

• Building establishes washroom requirements.
• Washrooms must not open directly into any food processing, preparation, handling, distribution, selling, manufacturing or serving areas.
• You must provide single use paper towels and liquid soap in a dispenser for proper hand washing.

Sinks

• A separate hand sink must be located in each food preparation area with paper towels and liquid soap in a dispenser.
• A three-compartment sink or an approved commercial dishwasher is required for cleaning and sanitizing multi-use utensils and dishware including forks, plates or other dishes.
• A separate two-compartment sink is required where only single use utensils are provided for the service or sale of food.
• If a commercial dishwasher is used, a two-compartment sink large enough to hold the largest pot or utensil should also be installed.
• A separate mop sink is recommended.

Ventilation

• All cooking equipment, dishwashing equipment and washrooms require mechanical ventilation vented to the outside.
• Mechanical ventilation over cooking equipment must be equipped with exhaust fan, canopy and filters.
• Building and Fire have specific requirements for ventilation that must be followed.

Temperature and Storage

• Fridges must be maintained at 4 C (40 F) or less and have accurate indicating thermometers that can be easily read.
• Freezers must be maintained at -18 C (0 F).
• Stainless steel or pre-finished shelves are recommended for food storage. Shelves must be at least 15 cm (6 inches) off the floor.

Equipment

• All commercial dishwashers must have accurate temperature gauges. High temperature dishwashers must attain a temperature of 82 C (180 F) in the final rinse cycle. Use approved sanitizing chemicals for low temperature dishwashers.
• Sneeze Guards are required for salad bars, steam tables and dessert carts used in public areas.
• If you serve bulk ice cream, provide a running dipper-well for the scoop.

Exterior Garbage Storage

• Use metal, treated wood, concrete or similar material that can be cleaned easily for garbage storage areas to prevent insects and rodents from getting in.

Smoking in Public Places

All public places including restaurants and other food premises must be smoke-free under the Smoke-Free Ontario Act
All patios must be smoke-free under the Smoke-Free Ontario Act regulations

Private Sewage Disposal

Call Building to make sure the existing private sewage disposal system is acceptable. A permit may be required for a change of use, repair or construction of a new system.

Well Water

If private well water is used at the food premise, test to make sure it is safe. Bacterial levels are safe when results are Total Coliform-0 and E.coli-0.

Grease Trap

Building provides information about the location and size requirements of a grease trap.