One in eight people in Canada get sick because of contaminated food each year. A large source of these food-borne illness outbreaks are food businesses. In addition to ensuring staff complete a Food Handler Certification Course, restaurants are also required to undergo regular health inspections by provincial, municipal, and regional health authorities.
These inspections help to ensure that the food a restaurant serves is safe for human consumption, minimizing the risks of a food-borne illness outbreak.
Failing a health inspection can severely damage a restaurant’s reputation, result in fines and even lead to the closure of the business. But that doesn’t mean health inspections have to be scary. implementing proper training for staff and prioritizing food safety procedures will make health inspections a stress-free experience. Learn how your food business can easily pass a health inspection by following these food safety best practices.
Different parts of Canada have different requirements regarding Food Handler Certification. Know the requirements specific to your region. As part of the health inspection, the Health Inspector will check that your business is following the Food Handler Certification requirements in your area.
While the various provinces and territories across Canada have specific requirements, we recommend that all managers, supervisors and employees who handle or serve food get their Food Handler Certification. The Canadian Institute of Food Safety’s (CIFS) nationally recognized Food Handler Certification Course provides workers with the knowledge needed to minimize food safety risks in a business. The more employees in your business who are trained and regularly follow proper food safety practices, the easier it will be to pass your inspection!
If your business prioritizes food safety practices at all times, you should have nothing to worry about. The Inspector’s goal is to ensure your business is taking all the necessary steps to prevent food-borne illness. Prepare for your health inspection by ensuring proper protocols are in place, staff are properly trained and your business has a comprehensive Food Safety Plan.
The following are common checkpoints an Inspector reviews during a health inspection. Note that these are general health inspection guidelines and not a full list of requirements, which you should get from your local health department.
Equipment cleanliness and maintenance
Building cleanliness and maintenance
The Health Inspector will check whether the business is storing, preparing and serving food at the right temperature, and that they are taking the necessary precautions to keep food out of the Temperature Danger Zone (between 4°C and 60°C, 5°C and 60°C in Manitoba). Using a properly calibrated thermometer, make sure that the following temperature controls are maintained:
Prevent cross-contamination risks by implementing proper storage and preparation practices:
Good employee hygiene is integral in preventing food-borne illness outbreaks. The Inspector will check whether employees are following proper hygiene standards, including:
Effective hand washing is also key to limiting food safety risks. Ensure that employees are following proper hand washing protocols. Hand washing stations must be clearly identified with proper signage, used only for hand washing and equipped with hot and cold running water, soap and paper towels.
If not properly cleaned and maintained, the equipment can become a breeding ground for harmful bacteria. The Inspector will check that the equipment is maintained properly. Protocols include:
Keeping all areas of your business clean and sanitary will help prevent pathogens from growing and spreading within the business. Maintain proper sanitation procedures for these areas of the business by ensuring:
If proper waste disposal procedures are not followed, waste can attract pests and contaminate food with bacteria. The Inspector will verify that the business has strict procedures for waste management, including:
Pest infestations are highly detrimental to a food business because they can cause biological contamination and spread diseases to humans. They are also difficult, time-consuming and expensive to eradicate. Stop pests from getting into your business by applying these preventive measures:
Be prepared for your next health inspection. Download CIFS’s Restaurant Health Inspection Checklist and ensure each guideline is addressed for the next time a Health Inspector pays your restaurant a visit. Note that food safety regulations vary across the different regions in Canada.
While the checklist is a great starting point in making sure proper food safety measures are in place, contact your local health department to ensure you know and are implementing all federal, provincial and municipal requirements.