BASIC FOOD PREMISES REQUIREMENTS
Remember to review all requirements with your local Public Health Inspector before and during the
construction of the food premises.
Construction
Equipment
Food premises must be constructed, operated
and maintained in such a way that they do
not pose a health hazard.
Adequate refrigeration facilities are required
o
for keeping cold foods at 4 C or below.
o
Frozen foods must be maintained at -18 C
or below.
No area where food is present (prepared or
stored) can be used for sleeping purposes.
Storage space away from the food
preparation area must be provided for
employee clothing.
The floors, walls and ceilings in the food
preparation and dishwashing areas must
be constructed of materials that are tight,
smooth, non-absorbent, and can easily
be cleaned.
Lighting
Adequate lighting must be maintained during
all hours of operation of a food premises. The
requirements for the levels of illumination are
regulated under the Ontario Building Code;
speak with the Building Department for
more information.
Ventilation
Ventilation must be maintained so it does not
become a health hazard. The specific ventilation
requirements for washrooms and food
preparation areas are regulated under the
Ontario Building Code; speak with the Building
Department for more information.
Adequate equipment is required for keeping
o
hot foods at 60 C or above.
Any piece of equipment used in the kitchen
must be constructed such that it can readily
be cleaned and sanitized.
Food equipment must also be corrosionresistant and non-toxic, free from cracks,
crevices and open seams.
All racks, pallets, shelving units storing or
displaying food must be a minimum of 15 cm
off the floor.
Equipment: Sinks
1) Handwashing basin
A separate handwashing basin, supplied
with liquid soap in a dispenser, single-service
towels, and hot and cold running water
under pressure must be provided in a
convenient location within each food
preparation area.
For example, in a food premises with two
food preparation areas – a front take-out area
where food is assembled and a rear kitchen
area where food is prepared – a minimum of
two handwashing basins would be required,
one in each food preparation area.
2) Sinks for Cleaning and Sanitizing of
Equipment and Utensils
If multi-service equipment and utensils
(i.e. reusable cutlery and dishware) are used
by patrons, one of the following is required:
a. A three-compartment sink of adequate size
for the manual wash, rinse, sanitize
procedure. Adequate size means that all
utensils can be immersed within the sink.*
If single-service equipment and utensils
(i.e. disposable cutlery and dishware) are used by
patrons, a two-compartment sink of adequate size
for manual wash, rinse, and sanitize procedure
must be made available. Adequate size means
that all utensils can be immersed within the sink*.
3) Food Preparation Sink
In addition to handwash basins and sinks to
wash and sanitize utensils, depending on the
nature of the food preparation, a food
preparation sink may be required.
4) Janitorial Sink
Janitorial sink/trough must be provided for
the sanitary disposal of liquid wastes.
To obtain a copy of the Ontario Food Premises Regulation
(O. Reg. 562), please contact the Ontario Government Book Store
(1-800-668-9938) or visit the following website:
www.e-laws.gov.on.ca/html/regs/english/elaws_regs_900562_e.htm
Please contact Peel Public Health at 905-799-7700 approximately
two weeks prior to completion in order to arrange for a
pre-operational inspection.
b. One of the following commercial-style
mechanical dishwashers equipped with
a temperature gauge:
i. High temperature machine
ii. Low temperature machine with
chemical sanitizing rinse
Please submit the following application with two (2) sets of plans to the appropriate office (listed below).
* An additional two-compartment or three-compartment sink must be considered if all equipment
and utensils cannot be properly cleaned and sanitized in the commercial-style mechanical dishwasher.
Ê
The following is an outline of some construction requirements contained in the Ontario Food
Premises Regulation (O. Reg. 562). For the complete requirements, please refer to the regulation which
can be obtained using the directions at the end of this document.
Health Services - Environmental Health
7120 Hurontario St.,
PO Box 669, RPO Streetsville
Mississauga, ON L5M 2C2
Phone: 905-799-7700, Fax: 905-565-9602
ENV-0064 11/10
PEEL PUBLIC HEALTH GUIDELINES FOR
APPLICATION FOR FOOD PREMISES
PLAN REVIEW
FOOD PREMISES PLAN REVIEW
Please submit the following application with two (2) sets of plans to the appropriate office (listed below).
FOOD PREMISES INFORMATION
Name of Owner/Operator:
Name of Premises:
Address:
Postal Code:
Telephone No.:
Name of Applicant:
Position of Applicant:
New Premises
Premises Under Renovation
Anticipated Start Date
Private Water: Yes No
No on-site preparation
Pre-packaged foods
(no preparation or
cooking required)
Non-hazardous foods
(e.g. vegetables/fruits) to be
prepared or cooked
Hazardous foods
(e.g. dairy, fish, meat, poultry)
to be prepared and cooked
Private Sewage: Yes No
The Ontario Food Premises Regulation (O. Reg. 562), under the Health Protection and Promotion Act
(R.S.O. 1990), provides the minimum requirements for operation of a food premises.
These requirements have been summarized to help operators fulfill their responsibility to
prepare/serve/sell safe and wholesome food, and to comply with the regulations.
Anticipated Completion Date
TYPE OF FOOD PREPARATION
The Health Protection and Promotion Act of Ontario requires anyone who is planning to start
operating a food premises to notify the Health Department of their intention.
Telephone No.:
TYPE OF EQUIPMENT
Sinks:
Separate Handwashing
Basin (Provided within each
food preparation area)
Two-compartment Sink
Three-compartment Sink
Cooking Equipment
Mechanical Ventilation
Hot Holding Equipment
Food Preparation Sink
Refrigerator
Janitorial Sink
Freezer
Commercial Mechanical
Dishwasher
Utensils for Patrons:
Single Use (i.e. disposable)
Multi-use Utensils
(i.e. reusable cutlery and
dishware)
Please consult with the Peel Public Health at 905-799-7700 or [email protected]
for any renovations or major alterations being conducted to the food premises.
Equipment:
GUIDELINES FOR PEEL PUBLIC HEALTH DEPARTMENT PLAN REVIEW
It is recommended that before construction is
completed, individuals consider the future
potential of their business and consider
installing “rough-ins” to ensure compliance
with future operations.
Other:
Please contact Peel Public Health at 905-799-7700 approximately two weeks
prior to completion in order to arrange for a pre-operational inspection.
OFFICE USE ONLY
Plan No.:
Area No.:
Approval Date:
District PHI:
Approval Date:
Second PHI:
Ê
Health Services - Environmental Health
7120 Hurontario St.,
PO Box 669, RPO Streetsville
Mississauga, ON L5M 2C2
Phone: 905-799-7700, Fax: 905-565-9602
To obtain a copy of the Ontario Food Premises Regulation (O. Reg. 562), please contact the Ontario Government Book Store
(1-800-668-9938) or visit the following website: www.e-laws.gov.on.ca/html/regs/english/elaws_regs_900562_e.htm
Health Services - Environmental Health
7120 Hurontario St.,
PO Box 669, RPO Streetsville
Mississauga, ON L5M 2C2
Phone: 905-799-7700, Fax: 905-565-9602
ENV-0064 11/10
Submit two (2) sets of floor plans for the
kitchen/food preparation area drawn to scale
and including an equipment list/legend and
a seating plan, together with the completed
application form. One set will be retained by
Peel Public Health.
Additional legislation which may apply to a
food premises includes but is not limited to:
a) Smoke Free Ontario Act
(Peel Public Health)
b) Ontario Fire Code
(Municipal Fire Department)
c) Ontario Building Code
(Municipal Building Department)
d) FoodCheck Peel bylaw – Disclosure sign
posting (Peel Public Health)
e) Local Municipal bylaws
(e.g. garbage rooms/areas; zoning)
f) Alcohol Gaming Commission of Ontario
(liquor licence)