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.
The Standards for Public Health Programs and Services (2016) and the Food Safety Protocol, 2008 (or as current) requires that inspections take place:
Reporting of inspections occur at different times throughout the year based on the risk level. Public Health achieved:
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).
Data reported 3 times per year. Previous 3 years
|Year||Jan 1 - Apr 30||May 1 - Aug 31||Sept 1 - Dec 31||Year End|
Data reported 2 times per year. Previous 3 years
|Year||Jan 1 - June 30||July 1 - Dec 31||Year End|
Data reported annually. Previous 3 years
|Year||Jan 1 - Dec 31|