Ontario health inspections for restaurants: what public health inspectors check and how to keep a clean record

In Ontario, restaurant inspections are carried out by local public health units under the Health Protection and Promotion Act and the Food Premises Regulation, O. Reg. 493/17. The system looks different depending on where you are. Toronto Public Health runs DineSafe, which shows inspection results on a sign at the business and publishes them online. Other regions publish results in their own way. Whatever your region, what inspectors look for is similar, and a few habits keep you ready.

Who inspects you?

Your local public health unit. Ontario has dozens, from Toronto Public Health and Ottawa Public Health to regional units such as Peel, Halton, Niagara and Windsor-Essex. Public health inspectors visit unannounced and in response to complaints. Ask your health unit how often it expects to inspect a business like yours.

What do inspectors look for?

• Food handler certification. That a trained food handler or supervisor is on site for every hour of operation.
• Temperatures. Refrigeration, freezer and hot-holding temperatures, and cooling after cooking.
• Hand washing. A working sink with soap, paper towels and hot water, kept clear.
• Cross-contamination. Storage of raw and ready-to-eat items, separate boards and utensils.
• Sanitizing. Dishwashing and surfaces, with sanitizer at the right strength.
• Pest control. Evidence of pests, and the service records of a licensed provider.
• Staff hygiene. Clean clothing, hair restraints and an illness policy.
• Structure and equipment. Floors, walls, ventilation, lighting and plumbing.
• Food sources. That food comes from approved suppliers.
• Records. Temperature logs, cleaning schedules and training records.

How does Toronto's DineSafe work?

DineSafe is Toronto's disclosure system. After an inspection, the business receives a pass, a conditional pass or a closed notice, shown on a coloured sign that customers can see, and the results are published online by the City. A weak result is bad for business, so most operators treat the system as an incentive to stay on top of the basics. Other regions have their own ways of publishing results, so check with your unit. Toronto Public Health's DineSafe pages on toronto.ca give the current rules on posting.

What happens after an inspection?

The inspector explains the findings. Minor items may be corrected on the spot. Others come with a timeline and a re-inspection. Serious hazards can lead to an order to stop selling a food or close until fixed. Repeated problems can lead to charges. Respond promptly, record what you fixed and keep copies of reports.

How do you prepare?

1. Run your own inspection each month with a checklist.
2. Keep logs up to date every day. A gap is worse than a bad reading honestly recorded.
3. Train all staff on the basics, not only the certified person.
4. Keep a folder with certificates, pest control reports and supplier lists.
5. Fix small things as soon as you notice them.

What are common violations?

• Fridges too warm or thermometers missing
• No soap or towels at hand sinks
• Dirty equipment or surfaces
• Raw food stored above cooked
• Food left out of temperature control
• No certified food handler on shift

None of them is difficult to fix, and most come down to discipline during busy services.

What about food trucks, markets and pop-ups?

Temporary and mobile food operations have their own approval process, often through the health unit and the municipality. Apply early, and ask what facilities are needed for handwashing and water.

What should staff know before the inspector arrives?

Everyone on shift should know three things: who the certified person is, where the logs are, and that they should answer questions honestly. A new dishwasher does not need to explain your food safety plan, but should know to fetch the manager. Rehearse a visit once a year. Walk through who greets the inspector, which sinks and fridges they are likely to check and what happens if something fails on the spot, such as a fridge that reads too warm. Practising turns a nervous visit into a routine one, and staff who feel prepared make a better impression than a perfect but panicked kitchen.

How do you use an inspection result in marketing?

If you earn a clean result in a disclosure scheme, say so on your website and in your window. Customers read these signs. If you have a problem, fix it, and do not hide it.

Where to look

Your public health unit's website lists the current rules, the training schedule and the disclosure program. The Ontario government publishes the regulation on ontario.ca, and Toronto Public Health explains DineSafe on toronto.ca.

More guides for your business:

• AODA website rules for Ontario restaurants: who must meet WCAG 2.0 AA and what to fix first
• HST on restaurant meals in Ontario: 13 percent, the 4 dollar rebate and input tax credits
• Calorie labelling on Ontario menus: which businesses must post calories and how to comply

More in the Canadian guides for food businesses.