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TBDHU.COM/DineWise
On December 5, 2016, Thunder Bay City Council approved bylaw amendments that
enable the new Thunder Bay Distict Health Unit DineWise Program. This Operator
Education package is for you, the operator of a food premises, to help you understand
your role. We hope that you will use it to educate yourself, and to train your staff,
about your obligations under Ontario’s Food Premises Regulation. Following the
advice in this package will help you succeed under the DineWise program and ensure
a safe environment for you, your staff and your customers.
Dr. Janet DeMille
Medical Officer of Health
OPERATOR CHECKLIST:
Operators of eating establishments and refreshment vehicles licensed by
the City of Thunder Bay are encouraged to:
c
Read this package
c
Review with staff
c
Call a public health inspector with any questions
c
Be prepared to post signage in 2017
Version: January, 2017
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Background
Public health inspectors (inspectors) from the Thunder Bay District Health Unit visit food
premises to make sure operators are meeting the minimum requirements under provincial laws.
These visits are called compliance inspections and they are done to protect the health of the
public.
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The results of these inspections have always been available to the public through a Freedom of
Information request.
However, as of January, 2017, Thunder Bay’s licensing bylaws require eating establishments and
refreshment vehicles to post a sign displaying their most recent food safety inspection grade
in a location that is visible to the public from outside of the establishment. The grade will be
assigned by the inspector based on the results of the compliance inspection.
This type of public disclosure may be new for Thunder Bay, but it is common practice for most
other health units across the province of Ontario. The purpose is to inform the public of the
condition of the food premises at the time of the last inspection. For the customer, DineWise
provides point-of-sale information they can use to make decisions about where they want to eat.
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The amended bylaws can be found on the City of Thunder Bay’s website. See RESOURCES on
page 8 for the website addresses.
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3
WHAT THE PUBLIC WILL SEE
Following a compliance inspection, the inspector will post one of the following signs. The sign
posted will reflect the grade the premises received, based on the results of the most recent
inspection.
FOOD SAFETY GRADE
FOOD SAFETY GRADE
ESTABLISHMENT NAME
DATE
A
INSPECTOR’S INITIALS
ESTABLISHMENT NAME
DATE
MEDICAL OFFICER OF HEALTH
B
INSPECTOR’S INITIALS
MEDICAL OFFICER OF HEALTH
For more information on food safety grades contact the Health Unit at (807) 625-5900.
For more information on food safety grades contact the Health Unit at (807) 625-5900.
Results of this inspection reflect the conditions of the premises at the time of the inspection. Removing, defacing or altering this
sign may result in enforcement action. This sign is the property of the Thunder Bay District Health Unit.
Results of this inspection reflect the conditions of the premises at the time of the inspection. Removing, defacing or altering this
sign may result in enforcement action. This sign is the property of the Thunder Bay District Health Unit.
TBDHU.COM/DineWise
TBDHU.COM/DineWise
FOOD SAFETY GRADE
FOOD SAFETY GRADE
ESTABLISHMENT NAME
DATE
C
INSPECTOR’S INITIALS
MEDICAL OFFICER OF HEALTH
ESTABLISHMENT NAME
DATE
D
INSPECTOR’S INITIALS
MEDICAL OFFICER OF HEALTH
For more information on food safety grades contact the Health Unit at (807) 625-5900.
For more information on food safety grades contact the Health Unit at (807) 625-5900.
Results of this inspection reflect the conditions of the premises at the time of the inspection. The Health Unit cannot guarantee
the same conditions are maintained after this inspection date. Removing, defacing or altering this sign may result in enforcement
action. This sign is the property of the Thunder Bay District Health Unit.
Results of this inspection reflect the conditions of the premises at the time of the inspection. The Health Unit cannot guarantee
the same conditions are maintained after this inspection date. Removing, defacing or altering this sign may result in enforcement
action. This sign is the property of the Thunder Bay District Health Unit.
TBDHU.COM/DineWise
TBDHU.COM/DineWise
4
HOW THE PROCESS WILL WORK
The inspector will conduct their regular compliance inspection as required by provincial law. This
will not change.
At the end of the compliance inspection, the inspector will calculate a score out of 100 based on
their observations. The score will be translated into a letter grade; A, B, C or D. Specific details will
be covered later in this document; see pages 5 and 6.
After reviewing the compliance inspection results with the operator and informing them of their
score and grade, the inspector will provide a sign that must be posted. The sign will display the
letter grade.
Under the amended bylaws, all operators will be required to post the sign in a location at or near
all public entrances and pick up windows. The sign must be clearly visible to the public from
outside of the building. The inspector will work with the operator to find locations if the operator
has any questions.
It is the responsibility of the operator to make sure that the sign is visible at all times and that it is
not altered, defaced or obstructed. If the operator fails to do this, it could result in enforcement
action under the Provincial Offences Act (R.S.O. 1990, c. P. 33). If the sign is lost or damaged,
operators must contact their inspector right away to request a replacement sign. Replacement
costs may be charged to the operator.
HOW THE SCORE WILL BE CALCULATED
Each food premises will begin with a score of 100 points.
The inspector will deduct points based on the infractions observed during the inspection. An
infraction occurs when the food premises fails to meet one of the compliance items listed in
Appendix A.
The Health Unit has divided the infractions into 3 categories. The chart below lists the categories
and the points deducted for each infraction.
CATEGORY
POINTS DEDUCTED
Critical Infraction
15 points
Major Infraction
10 points
Minor Infraction
5 points
high potential to contribute to food poisoning
potential to contribute to food poisoning
maintenance and cleanliness
For your reference, the list of compliance items in Appendix A is divided into the categories listed
above; critical, major and minor.
In Appendix B, this list is expanded to include examples of infractions related to each compliance
item. Appendix B was created as a reference for operators to ensure they are fully aware of what
an inspector is looking for during a compliance inspection. The list could also be used as a training
tool for employees.
5
WHAT THE SCORE MEANS
The following table outlines how operators can interpret their score:
GRADE
DETAILS
A= Score of 90 to 100
Operators will receive a pre-printed green sign with
the appropriate letter grade; A or B.
B= Score of 75 to 89
C= Score of 60 to 74
The operator must post the sign until the next
regular compliance inspection.
Operators will receive a pre-printed yellow sign with
the appropriate letter grade; C or D.
The operator must post the sign until the next regular
compliance inspection.
D= Score of 59 and below
In addition, the food premises will require an
enhanced inspection schedule of at least one food
safety re-inspection per month for a minimum of three
months.
If a score of 75 (B letter grade) or more and an
acceptable level of food safety is maintained, a new
compliance inspection will be completed after the
third month and a new score may be assessed.
DEALING WITH A HEALTH HAZARD
As per current practice, inspectors have the discretion to close a food premises should they
determine that a health hazard exists. To protect the safety of the public, the inspector has this
authority to act under Section 13 of the Health Protection and Promotion Act (see RESOURCES on
page 8 for a link to the Act).
The closure will remain in effect until the inspector is satisfied that the health hazard has been
eliminated.
Should this occur, the premises will be required to post a RED closure sign until the premises is
re-opened.
When re-opened, the food premises will be assigned a D letter grade and will require an enhanced
inspection schedule of at least one food safety re-inspection per month for a minimum of three
months.
If a score of 75 (B letter grade) or more and an acceptable level of food safety is maintained, a new
compliance inspection will be completed after the third month and a new score may be assessed.
6
PUTTING IT ALL TOGETHER
The following examples illustrate some common scenarios observed by inspectors and how the
score would be calculated.
EXAMPLE #1
THE INSPECTOR
OBSERVES
INFRACTION
INFRACTION POINT
CATEGORY
DEDUCTION
Raw meat stored above
uncovered lettuce in
the walk-in cooler
Raw foods are NOT
separated from ready
to eat foods during
storage and handling
Critical
Infraction
15
Cutting boards are
worn and cannot be
properly sanitized
Food contact surfaces
NOT properly designed,
constructed, installed
and maintained
Major
Infraction
10
This food premise would receive a score of 75 (100-15-10=75) which translates to a B letter grade.
The operator would be required to post a green sign displaying the letter B until the next regular
compliance inspection.
EXAMPLE #2
THE INSPECTOR
OBSERVES
Dishwasher is not
reaching proper
sanitizing temperature
INFRACTION
Mechanical dishwashing
NOT functioning as
required: wash, rinse water
clean, water temperature,
timing cycles, sanitizer
INFRACTION POINT
CATEGORY
DEDUCTION
Major
Infraction
10
Cooler containing
hazardous food
observed at 11°C (52°F)
Food is NOT held at
4°C (40°F) or less
Critical
Infraction
15
No soap at the
designated hand sink
Hand washing basin
NOT supplied with
soap and paper towels
in dispensers
Major
Infraction
10
This food premise would receive a score of 65 (100-15-10-10=65) which translates to a C letter grade. The
operator would be required to posta yellow sign displaying the letter C until the next regular compliance
inspection.
I n addition, the food premises will require an enhanced inspection schedule of at least one food safety
re-inspection per month for a minimum of three months.
If a score of 75 (B letter grade) or more and an acceptable level of food safety is maintained, a new
compliance inspection will be completed after the third month and a new score may be assessed.
7
SAFE FOOD HANDLING INFORMATION AND
TRAINING OPTIONS
1. Contact the inspector assigned to your premises by calling 625-5930, Monday through
Friday (8:30 a.m. to 4:30 p.m.).
2. Take the IN GOOD HANDS online safe food handling course.
• This comprehensive safe food handling course can be accessed online and allows
the user to work through the material on their own schedule. Taking approximately
12 hours, the safe food handling concepts are presented in 15 modules.
• The fee is $30.51 (includes tax) and the certification exam is $11.30 (includes tax).
• Re-certification is required every 5 years.
• For more information call 625-5930 or visit the website at ingoodhands.ca.
3. Register for a safe food handling course through the Health Unit.
• This comprehensive safe food handling course is offered regularly at the Health
Unit’s office at 999 Balmoral Street.
• The schedule of courses is available at TBDHU.COM.
• The fee for the 7 hour course is $56.50 (includes tax).
• All participants receive a workbook and the certification exam is held at the end of
the workshop.
• Re-certification is required every 5 years. A 3.5 hour recertification course is also
available through the Health Unit.
• For more information call 625-5930 or visit http://bit.ly/foodsafetycourse
RESOURCES
Health Protection and Promotion Act
•http://bit.ly/healthPPA
Ontario Food Premises Regulation (R.R.O. 1990, Reg. 562)
•http://bit.ly/foodpremises
City of Thunder Bay By-laws; Eating Establishments and Refreshment Vehicles
•http://bit.ly/tbaybylaws
8
APPENDIX A
CRITICAL COMPLIANCE ITEMS – 15 POINT DEDUCTION FOR INFRACTION
Food is held at 4°C (40°F) or less
Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hrs
Food is cooled from 20°C (68°F) to 4°C (40°F) within 2 hrs
Thorough cooking to minimum internal food temperature
Hot Holding: minimum of 60°C (140°F) after cooking/rapid reheating
Reheating: to original cooking temperature within 2 hrs
Washing hands thouroughly before and after handling food
Free of infectious disease/skin disease/submit medical exams and tests as required
Separate raw foods from ready to eat foods during storage and handling
Toxic/poisonus substances (chemicals/pesticides) to be stored separately from food
Uninspected meats obtained through hunting: only for custom cutting, wash/rinse/sanitize
equipment after use as perscribed
Only Grade A or B eggs permitted
Either manual or mechanical dishwashing provided
MAJOR COMPLIANCE ITEMS – 10 POINT DEDUCTION FOR INFRACTION
Food is frozen at -18°C (0°F) or less
Thermometers used to verify food preparation temperatures
Separate hand washing basin provided for food handlers
Hand washing basin with supplies of soap and paper towels in dispensers
Food handler hygiene
Constant supply of potable hot and cold running water under pressure
Meat obtained from an animal inspected under the Meat inspection Act. Manufactured
meats: processed to destroy microorganisms
Food contact surfaces properly designed, constructed, installed and maintained
Mechanical dishwashing: Wash, rinse water clean, water temperature, timing cycles,
sanitizer
Manual dishwashing: Wash, rinse sanitize technique
Food contact surfaces washed/rinsed/sanitized after each use and following any operations
when contamination may have occurred
Adequate protection against the entrance of insects, birds, rodents, and other pests
General housekeeping is satisfactory
Exclusion of live animals on the premises, subject to exemptions
9
APPENDIX A - CONTINUED
MINOR COMPLIANCE ITEMS – 5 POINT DEDUCTION FOR INFRACTION
Thermometers used to verify cold holding temperatures
Food protected from potential contamination and adulteration
Maintain records of manufactured meats as per regulations (maintain for at least one year)
Eggs transported at or below 13°C (55°F) from an egg grading station
Milk and milk products
Proper use and storage of clean utensils (including single service utensils)
Equipment, non-food contact surfaces and linen are maintained, designed, constructed
installed and accessible for cleaning
No room with food used for sleeping purposes
Dipper well with running water
Sanitize test kit/thermometer readily available for verifying dishwashing and sanitizing
temperatures
Sanitary maintenance of and provision of required supplies in staff/ public washroom
facilities
Frequency of garbage removal adequate to maintain the premise in a sanitary manner
Liquid wastes handled and collected in a sanitary manner
Floors, walls and ceilings clean and in good repair
Mechanical ventilation operable where required
Lighting adequate for food preparation and cleaning
THE FOLLOWING INFRACTIONS APPLY ONLY
TO MOBILE REFRESHMENT VEHICLES
POINTS
DEDUCTED
Holding tanks provided for toilet and sink waste
15
Protection provided for outdoor food preparation
10
Adequate sets of clean cooking utensils
10
Service doors and windows screened and tightly closed to prevent the
entrance of dust and fumes
10
Food prepared within premises by persons working within the premises
10
Driver’s compartment fully partitioned from the food premises
5
10
APPENDIX B
The compliance items listed in the following chart apply to ALL FOOD PREMISES.
A second chart (page 19) includes compliance items that ALSO apply to mobile
refreshment vehicles ONLY.
An infraction occurs when the food premises fails to meet one of these compliance items.
It is important to emphasize that the examples provided in both charts do not cover all
infractions associated with each compliance item.
If an operator has a question about a specific situation they are encouraged to call their
inspector to review and receive feedback.
CRITICAL - 15 POINT DEDUCTION
COMPLIANCE ITEM
INFRACTION EXAMPLE
Food is held at 4°C (40°F)
or less
Coolers are unable to maintain hazardous food at an
internal temperature of 4°C (40°F) or less
Improper thawing of hazardous food causing the
temperature of the food to rise above 4°C (40°F)
Not maintaining food temperature during transport
Food is cooled from 60°C
(140°F) to 20°C (68°F)
within 2 hrs
Improper cooling techniques observed
Not adequately cooling food within the prescribed
time frames
Transporting inadequately cooled foods
Food is cooled from 20°C
(68°F) to 4°C (40°F) within
4 hrs
Improper cooling techniques observed
Not adequately cooling food within the prescribed
time frames
Transporting inadequately cooled foods
Thorough cooking to
minimum internal food
temperature
Food has not reached the required the internal
temperature for 15 seconds
Improperly cooked food observed
Preparation techniques used do not achieve the
minimum required temperature
11
APPENDIX B - CONTINUED
CRITICAL - 15 POINT DEDUCTION
COMPLIANCE ITEM
INFRACTION EXAMPLE
Hot holding: minimum
of 60°C (140°F) after
cooking/rapid reheating
Food in hot holding observed below 60°C (140°F)
Reheating to original
cooking temperature
within 2 hours
Reheating to original cooking temperature within 2
hours
Hot holding unit being used to re-heat food
Hot holding unit is over capacity; food is not held at
60°C (140°F) or more
Hazardous food is improperly re-heated; for example
using hot holding units
Original cooking temperature not achieved during
re-heating
Washing hands
thoroughly before and
after handling food
Food handler observed handling food after hands
have become contaminated
Improper glove use or failing to change gloves when
contaminated
Not using soap
Contaminating hands with taps, door handles after
washing hands
Handling food when hand washing cannot be
properly done; for example, arm in a cast
Food handler free of
infectious disease/skin
disease/submit medical
exams and tests as
required
Food handler with a communicable disease working
when knowingly communicable
Separate raw foods from
ready to eat foods during
storage and handling
Raw meats stored above ready-to-eat foods
Food handler working with open, uncovered skin
lesions
Employee working with food while ill
Raw meat not stored in a manner that best prevents
cross contamination
Surfaces not properly sanitized between preparation
of raw and ready-to-eat food
12
APPENDIX B - CONTINUED
CRITICAL - 15 POINT DEDUCTION
COMPLIANCE ITEM
INFRACTION EXAMPLE
Toxic/poisonous
substances (chemicals/
pesticides) to be stored
separately from food
Inappropriate use of chemicals in food preparation
areas
Uninspected meat
obtained through hunting
for custom cutting only.
Equipment washed,
rinsed and sanitized after
use as prescribed
Inadequate separation of inspected and noninspected meat
Only Grade A or B eggs
permitted
Uninspected or Grade C eggs found on premise
Either manual or
mechanical dishwashing
provided
Insufficient sinks for manual dishwashing where no
dishwasher is available
Mislabelled chemicals in food preparation area
Chemicals stored in a food preparation area; food
may become contaminated
Insufficient labeling
Improper sanitizing methods
Dishwasher not functional
MAJOR – 10 POINT DEDUCTION
COMPLIANCE ITEM
INFRACTION EXAMPLE
Food is frozen at -18°C
(0°F) or less
Hazardous food is not frozen/maintained to an
internal temperature of -18°C (0°F) or lower
Thermometers used to
verify food preparation
temperatures
Probe thermometer not available and not used to
verify internal cooking temperatures.
13
APPENDIX B - CONTINUED
MAJOR – 10 POINT DEDUCTION
COMPLIANCE ITEM
INFRACTION EXAMPLE
Separate handwashing
basin provided for food
handlers
A hand sink designated for handwashing only is not in place
Hand sink not conveniently located in all food preparation
areas
Hand sink not accessible
Handwashing basin
supplied with soap
and paper towels in
dispensers
Designated handwash station does not have liquid
soap in a dispenser
Food handler hygiene
Food handler does not have hair/beard suitably confined
Designated handwash station does not have single
service paper towels
Food handler does not have clean outer garments
Food handler does not remove apron when going on
break or to the bathroom
Food handler engages in personal habits that affect food
safety (wiping nose, licking fingers)
Constant supply of
potable hot and cold
running water under
pressure
Hot and cold running water not provided to all sinks
in food preparation areas
Hot and cold running water not provided to all
handwash basins
Meat has been obtained
from an animal inspected
under the Meat Inspection
Act. Manufactured meats
are processed to destroy
microorganisms.
Uninspected meats observed on premises
Food contact surfaces
properly designed,
constructed, installed and
maintained
Surfaces constructed of material which cannot be
easily cleaned and sanitized
Improper methods used when processing meats
Surfaces are worn, cracked or damaged such that
proper sanitation cannot be achieved
Surfaces not constructed of food grade material
14
APPENDIX B - CONTINUED
MAJOR – 10 POINT DEDUCTION
COMPLIANCE ITEM
INFRACTION EXAMPLE
Mechanical dishwashing:
wash, rinse water clean,
water temperature,
timing cycles, sanitizer
Wash water not maintained between 60°C (140°F) and 71°C
(160°F)
Dishwasher does not have an accurate reading
thermometer for wash and sanitizing cycles
Rinse cycle did not reach 82°C for at least 10 seconds for
high temperature, sanitizing dishwasher
Inadequate residual observed at the end of the cycle for
low temperature dishwashers (100ppm Chlorine, 200ppm
for quaternary ammonia compounds or 25 ppm iodine)
Manual dishwashing:
wash, rinse sanitize
technique
Appropriate method not being used (two or three
compartment method)
Sanitizing step does not use either water at 77°C
(171°F) or 100ppm chlorine or 200ppm quaternary
ammonium compounds or 25 ppm iodine.
Improper timing for sanitizing
Food contact surfaces
washed/rinsed/sanitized
after each use and following
any operations when
contamination may have
occurred
Sanitizer not approved and/or not the correct
concentration: 200ppm quaternary ammonia,
100ppm Chlorine, 25ppm iodine
Adequate protection
against the entrance of
insects, birds, rodents,
and other pests
Inadequate screens, sweeps, building maintenance
and monitoring in place
Surfaces are not sanitized following surface
contamination
Evidence of pests at time of inspection
Any condition that would encourage pests observed
(overflowing grease traps, inadequate garbage
storage, open food containers)
15
APPENDIX B - CONTINUED
MAJOR – 10 POINT DEDUCTION
COMPLIANCE ITEM
INFRACTION EXAMPLE
General housekeeping is
satisfactory
Overall sanitation unacceptable
Observed items not used in daily operation stored in
the food premises (i.e. clutter)
Dirt and grime buildup observed
Exclusion of live animals
on the premises, subject
to exemptions
Live animals observed in the food premises
MINOR – 5 POINT DEDUCTION
COMPLIANCE ITEM
INFRACTION EXAMPLE
Thermometers used
to verify cold holding
temperatures
Thermometer not available in all coolers containing
hazardous food.
Food protected from
potential contamination
and adulteration
Food not stored 15 cm off the floor
Thermometers must be clearly visible and located at
the front of the cooler
Sneeze guards not in place where required
Food not stored in food grade, vermin-proof containers
Food in storage or on display not wrapped or
sufficiently covered to protect it from contamination
Scoops stored in food containers
Maintain records of
manufactured meats as
per regulations (maintain
for at least one year)
Required records not available upon request
Records incomplete
16
APPENDIX B - CONTINUED
MINOR – 5 POINT DEDUCTION
COMPLIANCE ITEM
INFRACTION EXAMPLE
Eggs transported at or
below 13°C (55°F) from
an egg grading station
Required temperature not maintained during
transport.
Milk and milk products
handled as per the
regulation
Unused portion of food served to the customer is not
discarded
Proper use and storage of
clean utensils (including
single service utensils)
Utensils not stored in a manner to prevent
contamination
Equipment, non-food
contact surfaces and linen
are maintained, designed,
constructed installed and
accessible for cleaning
Structural problems observed
Milk product not served from original container
Repairs required
Mold/mildew observed in coolers
Surfaces not smooth, tight and non-absorbent and
cannot be properly cleaned
Paint is peeling; surfaces worn
Linens are not washed as required
No room with food used
for sleeping purposes
Some part of the food preparation area is used as a
personal sleeping area
Dipper well with running
water
Scoops/dipper well not maintained in a manner which
will discourage bacterial growth
Sanitize test kit/
thermometer readily
available for verifying
dishwashing and
sanitizing temperatures
No chemical test kit on site to verify chemical concentration
Thermometers not available to check manual dishwashing
water temperatures
No method for checking sanitizing temperature of high
temperature dishwasher (thermometer/test strips)
Operator/staff unfamiliar with use of the kit and what
concentrations/temperatures are appropriate
17
APPENDIX B - CONTINUED
MINOR – 5 POINT DEDUCTION
COMPLIANCE ITEM
INFRACTION EXAMPLE
Sanitary maintenance of
and lack of provision of
required supplies in staff/
public washroom facilities
Washrooms (public and staff) not maintained in a
sanitary manner
Required supplies not provided (soap, paper towel,
potable water, garbage can)
Toilets, sinks, stalls in poor condition
Frequency of garbage
removal adequate to
maintain the premise in a
sanitary manner
Accumulation of garbage inside and/or outside the premise
Liquid wastes handled
and collected in a sanitary
manner
Overflow or backup of floor drains/sinks
Garbage not stored in an appropriate manner (pest proof
containers/shed/bin)
Clogged grease trap
Grey water not disposed of properly
Grease/oil not disposed of or stored properly
Floors, walls and ceilings
clean and in good repair
Not constructed to be smooth, tight and non-absorbent
Observed to be damaged (cracked tiles, holes in walls,
water damaged ceiling tiles)
Inadequate cleaning
Mechanical ventilation
operable where required
Inspector observes a buildup of grease
Grease hood not being used as required
Grease hood not functioning as required
Lighting adequate for
food preparation and
cleaning
Inadequate lighting for cleaning
Inadequate lighting in the food preparation area
18
APPENDIX B - CONTINUED
The compliance items in the following chart apply to mobile refreshment vehicles ONLY.
CRITICAL – 5 POINT DEDUCTION
COMPLIANCE ITEM
INFRACTION EXAMPLE
Holding tanks provided
for toilet and sink wastes
No gauge to monitor water/waste levels in the tank
Separate tanks not provided for toilet and sink waste
MAJOR – 10 POINT DEDUCTION
COMPLIANCE ITEM
INFRACTION EXAMPLE
Protection provided for
outdoor food preparation
Food preparation area not covered by canopy or
umbrella
Adequate set of clean
cooking utensils
Less than three sets of utensils on-site
Service doors and windows
screened and tightly closed
to prevent the entrance of
dust and fumes
No screens provided
Food prepared within
premises by persons
working within premises
Food prepared in unapproved areas
Utensils not replaced when contaminated
Windows left open while vehicle is in motion
MINOR – 5 POINT DEDUCTION
COMPLIANCE ITEM
INFRACTION EXAMPLE
Driver’s compartment
fully partitioned from the
food premises
Not separated fully by a wall or self-closing door
19
999 Balmoral Street, Thunder Bay ON P7B 6E7
Phone: (807) 625-5900 | Toll-Free: (888) 294-6630
TBDHU.COM