Restaurants and Food Services Health Standards

This page is for restaurant and food service operators. Visit our food safety page for information for the general public.

Food businesses must comply with the standards in Ontario Food Premises Regulation 493/17. The Ministry of Health requires Public Health to inspect all food service businesses and investigate complaints. Learn about the role of public health inspectors.

Inspection results are available online at Check it! We inspect it.

If you are selling food at or organizing an event, visit Special Events Public Health Requirements for application forms and more information.

Food safety

Food poisoning can be prevented if you follow food safety practices. Review our Food Safety page for general food safety practices that should be followed by everyone. Things that public health inspectors look for in food premises are outlined in the inspections section.

Food service operators who prepare food for the public are required to take a food safety training course. There are also special requirements to consider if you are organizing or selling food at a special event.

Food handler education and training

Every operator of a food service premises must have at least one food handler or supervisor on the premises who has completed food handler certification training. We provide food handler training in partnership with Conestoga College. Get more details and learn about course registration.

The Government of Ontario also has a list of accredited food handler training and certification programs.

New food service business

Are you thinking about opening a food business or premises? It requires thoughtful planning to meet regulatory standards. Food premises are where food is manufactured, processed, prepared, stored, handled, displayed, distributed, transported, sold or offered for sale. This also includes home-based food businesses that prepare food for the public.

All food premises, including those in private homes, must comply with Ontario Food Premises Regulation 493/17, which outlines standards for sanitation, food handling, and inspections. Under Ontario’s Health Protection and Promotion Act (1990), you must notify your local health unit if you intend to operate a new food business. To do so, follow the three steps below:

Contact your local municipality for information about zoning, construction, and business license requirements.
Refer to the Ontario Food Premises Regulation and Food Premises Reference Document 2019 for food safety requirements that all food service businesses must comply with. If you have questions about these regulations, contact Public Health at 519-575-4400.
Notify Public Health by filling out the Food Premise Notification Form or by calling 519-575-4400. You need to provide a copy of your floor plan in the notification form. View our tips for constructing or renovating a food premises.

After you have followed these steps, a public health inspector will review your notification form and floor plan to confirm you meet all aspects of the Ontario Food Premises Regulation. The inspector may contact you to discuss details or any required changes to meet the regulatory standards.

Home-based food businesses

Home-based food operations must have a dedicated kitchen space separate from your personal kitchen. This space must meet specific structural and sanitation standards. Your home must also comply with municipal zoning, fire safety and licensing rules. Before reaching out to Public Health:

Confirm that your home is zoned appropriately for business use,
Address any building permit or licensing needs with your municipality, and
Speak with your home insurance provider to ensure your policy covers business-related risks, including liability.

The Ministry of Health has A Guide to Starting a Home-based Food Business.

Shared, rental and ghost kitchens

A shared commercial kitchen is a food premise that multiple food businesses rent or share to make food or beverages. Shared kitchens are often used by market and event vendors, food truck operators, caterers and bakers.

If you intend to open a shared kitchen space, notify Public Health by filling out the Food Premise Notification Form. Anyone using your shared space is also required to notify Public Health of their intent to operate by filling out the same form. Before you let new operators use your kitchen space, have them provide confirmation they have been in contact with Public Health.

Owners of a shared kitchen should clearly define responsibilities by creating an application process and written rental agreement. Consider including:

Orientation and training for renters/operators
Pest infestation and control
Physical, chemical and microbiological hazards
Scheduling of renters/operators
Kitchen maintenance and cleaning
Emergency procedures (e.g. power outages, no water, sewage back-ups)
Equipment breakdown or malfunction
Storage

Food operators using a shared commercial kitchen are responsible for understanding and following the food safety requirements that apply to their operation.

Make sure your business meets the food handler education requirements and that you understand the public health inspection expectations.

Food trucks and mobile food premises

A mobile food premises is easily moved between locations and prepares food for the public. Examples include food trucks, carts and trailers.

If you intend to operate in Waterloo Region, notify Public Health by filling out the Food Premise Notification Form. Public Health will help you comply with food safety requirements.

To ensure a successful inspection, make sure you can show the public health inspector the following:

Separate tanks for water that is safe to drink and wastewater. Tanks must be connected, operational and show the amount of water or waste. You must provide plans for disinfecting the tanks and pipelines.
Ventilation for fumes, odours, smoke and heat.
Food storage equipment is operational (e.g. fridges, freezers).
All utensils, cookware and equipment.
Thermometers and sanitizer test strips are available, and staff know how to use them.
Food safety training certificates and your menu are available for review.
Equipment and sanitation requirements outlined in the inspections section are being met. This includes handwashing and dishwashing sinks, pest control, and easy to clean surfaces.

Tips for constructing or renovating a food premises

Layout

Design the premises so that food flows in one direction from receiving to storage to preparation to service. Garbage and chemical storage must be separated from food. Doors and windows must prevent pests.
Floor, walls and ceilings should be made of smooth, non-absorbent, easy-to-clean materials that can withstand high use. Carpeting should only be considered for dining areas.
Provide washrooms according to the Ontario Building Code.

Lighting and ventilation

Bright lighting is necessary for food preparation and cleaning. Provide protective covers for lights over food preparation and storage areas.
Cooking equipment requires proper ventilation overhead. Contact your local building and fire department for details.

Sinks and equipment

Handwashing sinks can only be used for handwashing. Provide handwashing sinks in each food preparation area. Visit Preventing Infections for printable handwashing signage.
2-compartment sinks can be used for dishwashing. A 3-compartment sink is required for cleaning dishes used by customers.
- Two-sink dishwashing method (printable resource)
- Three-sink dishwashing method (printable resource)
You can use a commercial dishwasher for dishwashing. It must meet certain standards for water temperatures and sanitizer concentrations.
Install a separate sink for mop buckets and wastewater.
Consult the local building department to ask about installing a grease trap.
Equipment must be of sound and tight construction, in good repair and made of material that can be easily cleaned.

Inspections

Public health inspectors investigate, observe, ask questions about food safety and check premises and equipment. Inspectors make sure regulations are met and food safety practices are in place. This reduces the risk of foodborne illness and protects your business.

Operators receive a copy of the inspection report once the inspection is complete. The report indicates any corrective actions needed and the date by which the correction is expected to be completed. A re-inspection may occur to confirm that the correction has been made.

A business may be ordered to remove an immediate risk, close or stop providing a service if a serious problem is identified that poses an immediate health risk.

All inspections and re-inspections are posted on Check it! We inspect it.

Public health inspectors follow the Ontario Food Premises Regulations when conducting inspections. These are some things public health inspectors look for during inspections:

Food temperature control

Cold food is below 4°C/40°F.
Hot food is above 60°C/140°F.
Foods are cooked, cooled or reheated safely.
Probe thermometers are used to check internal food temperatures.
Temperature-controlled units like refrigerators, coolers, freezers and hot-holding equipment must have accurate indicating thermometers.
Frozen foods are frozen solid.

Protect food from contamination

Cooked and ready-to-eat foods are stored separately from or above raw food.
Foods are covered.
Utensils are used to reduce direct hand contact with food.
Water that is safe to drink is used for food preparation.
Chemicals and pesticides are labelled and stored away from food and food preparation areas.
Foods are stored off the floor.

Employee hygiene and handwashing

Food handlers wash their hands thoroughly with soap and warm water for 15 seconds when returning from breaks, changing tasks, before handling food or eating, and any other time when hands may become contaminated. Visit our Preventing Infections page for more information and printable hand-washing signage.
Dedicated handwash sinks have hot and cold running water, soap in a dispenser and paper towels.
Handwash sinks are not blocked, used for handwashing only, and not used for food preparation, dishwashing or storage.
Food handlers wear clean outer garments and keep their hair contained.

Clean and sanitary food contact surfaces

All food contact surfaces are kept clean and in good repair.
Clean wiping cloths regularly and store cloths in a sanitizing solution while in use.
Discard or replace cracked utensils or deeply grooved surfaces, like cutting boards.
All utensils, dishes and equipment are washed as required. Acceptable methods include using the two or three-sink dishwashing method (wash-rinse-sanitize) or in a commercial dishwasher.
Dishes used by customers are washed using the three-sink dishwashing method or a commercial dishwasher.

Clean and sanitary non-food contact surfaces

Floors, walls and ceilings are clean and in good repair. All other surfaces and equipment are clean.
Kitchen equipment, counters, taps, sinks and appliances are clean and sanitized. Use an approved sanitizer or a bleach solution of 1 teaspoon per 1 litre of water. Consult with your chemical supplier and public health inspector for options.
All surfaces are smooth, non-absorbent and made of a material that can be cleaned.
All equipment and furniture are organized to maintain and operate the facility in a sanitary manner.
Any equipment that is broken or not used in the operation of the food premises must be removed.
Adequate lighting is maintained, as required in the Ontario Building Code.
Exhaust hoods above stovetops and fryers are kept clean and adequate ventilation is maintained.
All equipment is operating and maintained as required.

Pest control

No pest activity.
All doors, windows, walls and ceilings prevent pests from entering the food premises.
Food, food debris and water sources for pests are eliminated and cleaned up.
Pest control records are available for review. Records from the last 12 months, which show actions taken to prevent pest activity, should be available.

Obtaining a contract with a licensed pest control operator is not a requirement, but is strongly recommended.

Washroom maintenance

Washrooms, toilets and change rooms are clean at all times.
Floors, walls, and ceilings are clean.
Provide the following:
- Toilet paper, garbage containers and a constant supply of hot and cold running water
- Soap in a dispenser
- Either a cloth roller towel in a mechanical device, a supply of paper towels, a supply of clean one-use towels, or a hot air dryer to dry hands

Waste storage and removal

Solid and liquid waste are removed from the food preparation area daily or more often, as necessary.
Waste is stored and removed in a sanitary manner.
Waste receptacles are leak-proof, pest-proof, non-absorbent, and have tight-fitting lids.
Grease receptors are emptied regularly.

Safe canning

Improper canning can lead to outbreaks of illness. Low-acid foods like vegetables and meat are the most concerning. Factors such as water activity and pH determine how foods should be canned.

Proper canning includes:

A validated recipe. These recipes have been scientifically determined to produce a safe canned product.
Creating a plan to identify hazards and control risks.
Verifying food safety with lab testing.

Further details and information can be discussed with a public health inspector.

Safe Canning Fact Sheet