Food premises

Use the food premises resources e-form to have resources emailed directly to you for downloading and printing, including:

Handwashing and dishwashing signage for food premises
Daily, weekly, and monthly logs
Checklists and schedules

KFL&A Public Health inspects food premises to ensure they are following the regulation and using safe food handling practices. Inspection results can be viewed online.

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.

A food premises is defined as a premises where food or milk is manufactured, processed, prepared, stored, handled, displayed, distributed, transported, sold or offered for sale, but does not include a room actually used as a dwelling in a private residence.

All food premises in Ontario, including public markets, mobile food preparation vehicles, and home-based food premises must meet the requirements of Ontario Regulation 493/17 Food Premises.

Operating, constructing, or renovating new food premises

Complete the Notice of Intent to Operate a Food Premises Application if you are opening a new food premises, changing, or taking ownership of an existing food premises.

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

You must also contact your municipality or township for review and approval of the septic system prior to submitting your application to KFL&A Public Health.

Once KFL&A Public Health has reviewed and approved your application, 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 and approved again by the area Public Health Inspector.

Once construction is complete, please email our environmental health team to schedule a pre-opening inspection.

At least one certified food handler must be onsite during all hours of operation, and all staff preparing food should be trained in safe food handling.

Markets

Public Markets

Food vendors at public markets must meet the requirements of Ontario Regulation 493/17 Food Premises. For more information about the requirements, please visit our special event requirements.

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

This 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 premises

Any food premises 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.

Farmers’ Markets

Farmers’ Markets and their food vendors are exempt from the specific requirements of the Food Premises Regulation. However, they are required to operate safely and may be inspected under the Ontario Health Protection and Promotion Act R.S.O. 1990, c.H.7 for the presence of health hazards.

Farmers’ markets are physical locations, and food vendors should not be selling their value-added goods online.

For more information on Farmers’ Market Responsibilities and Requirements, please visit Farmers Markets Ontario - Food Safety Matters, Roles and Responsibilities

For more information on selling specific food items, please visit Farmers Markets Ontario - Food Safety Matters, Practices and Regulations.

How to set up a homebased food premises

Step 1

Review the Food Premises Regulation to ensure you meet all requirements.

Step 2

Check with your municipality or township for licensing and zoning approval.

Are you on a septic system? You must contact your local municipality or township for approval of the septic system prior to moving forward to the next step.

Step 3

Complete your safe food handler certification.

Step 4

Prepare your application.

You will need the following information:

Detailed floor plan outlining counter space, refrigeration units, sinks (handwash, two or three compartment sink), dishwasher (model information, low/high temperature), storage, and other equipment.
If your facility is not using municipal services (water), you will need information regarding the type and location of your water supply.
Copies of your safe food handler certificate.
A copy of the proposed menu.
Hours and days of operation.
Brief description of your proposed operation.

Once you have all this information, along with your notice of intent to operate a food premise form, you are ready to submit everything KFL&A Public Health.

individual looking at a lap top computer

Step 5

A public health Inspector will review your submitted documents and may follow up with further questions. Please note, your public health inspector may request a food safety plan.

Step 6

Prior to your pre-opening inspection, complete the Readiness Checklist that will be sent to you and email it to enviro.health@kflaph.ca. This will verify your facility is ready for an inspection.

Step 7

A pre-opening inspection will be conducted by a public health inspector. After the inspection:

Approval to operate will be granted, or
Further action will be required to meet the requirements before approval to operate can be granted.