Premise Inspections

Importance


The Standards for Public Health Programs and Services (2016) and the Food Safety Protocol, 2008 (or as current) requires that inspections take place:

  • not less than once every 3 months for fixed high risk food premises,
  • not less than once every 6 months for moderate risk food premises,
  • not less than once every 12 months for low risk food premises.

Story behind the numbers


Reporting of inspections occur at different times throughout the year  based on the risk level. Public Health achieved:

  • 98.4% of high risk food premise inspections were completed from January to August of 2018
  •  97.9% of moderate risk food premise inspections were completed from January to June of 2018
  •  The percent of low risk food premise inspections were completed in 2018 is reported annually

Performance improvements


Public Health Services will continue to strive for 100% inspection completion rates in accordance with The Standards for Public Health Programs and Services (2016) and the Food Safety Protocol, 2008 (or as current).

Source: Public Health Services (extracted August 2018)


High-risk premises prepare a wide range of foods, involving multiple preparation steps. Examples include restaurants and nursing home kitchens. High-risk inspections occur 3 times per year.

% High risk premise inspections completed

Data reported 3 times per year. Previous 3 years

Year Jan 1 - Apr 30 May 1 - Aug 31 Sept 1 - Dec 31 Year End
2015 n/a n/a n/a 97.4
2016 n/a n/a n/a 99.1
2017 99.4 94.4 96.2 96.2
2018 100 96.8 n/a n/a

 

Source: Public Health Services (extracted August 2017)


Moderate risk premises have a less extensive menu, involving fewer preparation steps. Examples include take-out pizza outlets and sub shops, bakeries, butcher shops and delis. Moderate risk inspections occur 2 times per year.

% Moderate risk premise inspections completed

Data reported 2 times per year. Previous 3 years

Year Jan 1 - June 30 July 1 - Dec 31 Year End
2015 n/a n/a 97.6
2016 n/a n/a 93.2
2017 97.6 92.1 94.8
2018 97.9 n/a n/a

 

Source: Public Health Services (extracted August 2017)


Low risk premises generally sell only pre-packaged foods and there is little or no food handling on site. A convenience store is an example of a low risk food premise. Low risk inspections occur once per year.

% Low risk premise inspections completed

Data reported annually. Previous 3 years

Year Jan 1 - Dec 31
2015 37.4
2016 31.5
2017 34.7
2018 n /a