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Region of Peel
Region of Peel
Dear Food Establishment Operator:
Through the FoodCheck Peel Food Safety Performance Disclosure program, PeelPublic Health works with Peel’s food operators to increase awareness regarding theimportance of food safety; to reduce the risk of foodborne illness and to share foodinspection results with the public.
The program, developed in 2005, is reviewed periodically so that residents andoperators in Peel are assured of the best available information, education andsupport to reduce the risk of foodborne illness. This Operator Information Guideprovides:
• information about program changes• guidelines to support operators to receive and maintain a green Pass sign• definitions for each of the three signs (green Pass, yellow Conditional Pass,
red Closed)• information regarding how the improved FoodCheck Peel program affects
your premises
If you have any questions, please contact your district Public Health Inspector or callPeel Public Health at 905-799-7700, in Caledon, call toll-free at 905-584-2216.Inspection results are posted at FoodCheckPeel.ca for your reference.
Thank you for your co-operation. We look forward to supporting you in your effortsto provide safe food for your customers.
Sincerely,
David L. Mowat, MBChB, MPH, FRCPCMedical Officer of HealthRegion of Peel
Region of Peel
TABLE OF CONTENTS
Operator’s Responsibility for Retail Food Safety _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _1
What’s Changed? _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 1
How to Stay “Green” _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 2
Food Safety Inspections _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 5
Types of Peel Health Inspection Summary Signs _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 6
• Green (PASS) Sign
• Yellow (CONDITIONAL PASS) Sign
• Red (CLOSED) Sign
Food Handler Certification Course _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 9
APPENDIX A – Where to Find Ontario Laws _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 10
APPENDIX B – Cooking and Reheating Temperatures
for Hazardous Foods _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 11
Region of Peel
Region of Peel
OPERATOR’S RESPONSIBILITY FOR RETAIL FOOD SAFETY
All retail food business establishments must operate according to the minimumrequirements of the Ontario Food Premises regulation (Ontario Regulation 562)under the Health Promotion and Protection Act. It is the responsibility of foodbusiness operators to know and comply with the regulations at all times (SeeAppendix A). Under the FoodCheck Peel Safety Performance Disclosure program,operators are required to post a Peel Health Inspection Summary sign after eachinspection in accordance with Region of Peel by-law 59-2005 (Food SafetyDisclosure).
Public Health Inspectors regularly inspect food establishments to ensure therequirements in the regulation are being followed.
WHAT’S CHANGED?
In January 2014, Peel Public Health launched the revised FoodCheck Peel program.Key improvements of the revised food disclosure program include:
l A new grading system for food safety infractions. In this system, the point valuesassociated with critical violations has increased to 15 points. Critical violationsare practices that directly affect the safety of food, such as food not cooked to theproper temperature. Infractions that contribute to critical violations are now valuedat 5 points, such as food contact surfaces not properly cleaned and sanitized.Infractions that are least likely to cause food borne illness have been lowered to 1point, such as mechanical ventilation not in clean and sanitary condition
l Clear directions from your inspector on how to address infractions noted during aninspection
l Simpler and more effective communication of inspection results to the public
The number of points to achieve a green PASS sign or a yellow CONDITIONAL PASSsign has not changed. The revised program is designed to better protect the healthof the public from foodborne illness, which, in turn, protects you and your business.
Did you know...It is estimated that one in ten people who live in
Peel Region experience a foodborne illness every year.
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Region of Peel
HOW TO STAY “GREEN”
To ensure your premises maintains a green PASS sign, it is important to use safe foodhandling practices. Safe food handling practices will protect your business from:
l expensive lawsuits from customers who become ill
l loss of your good reputation and loss of business
l lost time and money if your premises is ordered closed by Peel Public Health
l charges and fines for violations
FOLLOW THESE SIMPLE STEPS TO ENSURE THAT YOUR PREMISESMEETS FOOD PREMISES REGULATION REQUIREMENTS
1) Food Temperature Control
l Keep cold food cold at 4°C/40°F or colder
l Keep hot food hot at 60°C/140°F or hotter
l Keep frozen food at -18°C/0°F or colder
l Cook hazardous food to required internal temperature ** See Appendix B: Cooking and Reheating Temperatures for HazardousFoods.
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2) Protect Food from Contamination
l In the refrigerator or cooler, store ready-to-eatfood on top shelves, cooked food on themiddle shelves, and raw food on the bottomshelves
l Cover all stored food with clean, food-safewrappers or place in food-grade containers
l Use proper utensils to reduce direct handcontact with prepared food duringpreparation
l Use water that is safe to drink for foodpreparation
l Label chemicals and pesticides and store themaway from food and food preparation areas
l Keep all food items 15 cm/6 inches off thefloor on shelves, racks or pallets
l Wash hands, rinse and sanitize cutting surfaces (i.e., cutting boards), utensils andany equipment before preparation of food and between preparing raw food,cooked food, and ready-to-eat food
3) Employee Hygiene and Handwashing
l Provide hot and cold running water, soap andpaper towels at all hand-washing sinks
l Use hand-washing sinks only for handwashing and not for food preparation or forwashing dishes
l Wash hands thoroughly before and afterhandling food
l Wear clean outer garments and keep hairconfined using hairnets, hats, etc.
4) Pest Control
l Cover openings in walls/floors/ceilings to preventpests from entering the food preparation area
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Keep meat and vegetables seperate
• Eliminate food or water sources that may attract pests (insects, small animals or rodents).
• Work with a licensed pest control operator to prevent and eliminate pests
5) Cleaning and Sanitation
Food Contact Surfaces/Equipment:
l Use soap and water followed by a solutionof 2 ml of household bleach (concentrationof 5.25%) per 1L of water, or any otherapproved sanitizer
l Follow manufacturer's directions forQuaternary ammonium compound (QUAT)and iodine sanitizers
l Keep all food contact surfaces clean and ingood condition
l Do not use cracked or broken utensils ordeeply grooved food contact surfaces
l Wash hands, rinse and sanitize cuttingsurfaces, utensils and any equipment beforepreparing food and between preparing rawfood, cooked food, or ready-to-eat food onthe same surface (i.e. cutting board) or usingthe same food utensils
Non-Food Contact Surfaces/Equipment:
l Keep all surfaces clean
l Keep floors, walls and ceilings clean and ingood condition
l All surfaces must be smooth, non-absorbentand easy to clean
l Provide ample lighting in food premisesduring all hours of operation
l Keep mechanical ventilation unit clean andin a sanitary condition
l Properly operate and maintain themechanical dishwasher and other equipment
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6) Overall Maintenance
l Keep floors, walls and ceilings in food preparationarea clean
l Remove solid and liquid waste from the foodpreparation area on a daily basis, or more often if necessary
l Store waste in a sanitary manner. Wastecontainers must be cleaned and sanitized regularly
l Waste containers must be leak-proof, pest-proof,non-absorbent and have tight-fitting lids
l Keep washrooms, toilets and change rooms clean at all times
WHAT TO EXPECT DURING A FOOD SAFETYINSPECTION
The purpose of a food safety inspection is to make sure foodhandling practices, safety, and sanitation of the foodpremises meet the standards of the Ontario FoodPremises Regulation.
The Public Health Inspector will look for the following:
l temperature control for food
l cleanliness of food handlers
l cleanliness and sanitization of all food preparationareas and surfaces
l building maintenance
Public Health Inspectors do not make appointmentsfor compliance inspections; these inspections arescheduled by the health department. EnvironmentalPublic Health Inspectors carry photo identification. If you are approached by anindividual claiming to be an inspector, we encourage you to ask for properidentification if you are not familiar with the inspector (for more information:peelregion.ca/health/restaurant-scam.htm). Following the inspection, the PublicHealth Inspector will give the owner and/or operator a written report of theirinspection findings.
The written inspection report outlines infractions that need to be corrected within agiven time frame. A Peel Health Inspection Summary Sign will be provided by yourPublic Health Inspector and must be posted immediately.
Region of Peel
Bacteria grow faston
hazardous foods.
Hazardous foods includemeat, seafood, dairy, eggs, cut melon, cooked rice, beans and other cooked
plant foods
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WHEN DO FOOD SAFETY INSPECTIONS TAKE PLACE?
The number of inspections each year may vary and depends on the risk level of a foodpremises. There are three different risk levels: high, medium and low. The risk level ofa food premises is based on:
l whether hazardous foods are prepared on the premises (see list of hazardous foodson previous page)
l the population served (e.g. children, seniors)
l the number of steps required to prepare a food item
l the operator’s/premises’ past record of food safety practices and past record offoodborne illness
l whether a HACCP or other quality control procedure is in place
l the number of staff with food handler certification (information on Food HandlerTraining and Certification is available at peelregion.ca/health/environNew/food/courses.htm)
A food premises classified as high risk will be inspected three or more times a year. Examples may include buffet restaurants, banquet facilities and catering operations.
A food premises classified as medium risk will be inspected two or more times a year. Examples may include fast food restaurants, submarine sandwich shops, pizza takeouts,bakeries and butcher shops.
A food premises classified as low risk will be inspected one or more times a year. Examples may include convenience stores, food banks, food storage facilities andrefreshment stands.
TYPES OF PEEL HEALTH INSPECTION SUMMARYSIGNS
PASS INSPECTION SUMMARY SIGN (GREEN)
What does it mean?
The green PASS Inspection Summary sign means that thefood establishment is in substantial compliance with theOntario Food Premises Regulation under the Health Promotionand Protection Act.
When will the premises be re-inspected? Follow-up inspections take place at the discretion of the Public Health Inspector. In mostcases, infractions observed during an inspection that results in a green sign are oftenfollowed up during the next regular inspection.
Region of Peel
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CONDITIONAL PASS INSPECTION SUMMARYSIGN (YELLOW)
What does it mean?
The yellow CONDITIONAL PASS Inspection Summary signmeans that the food establishment is in significant non-compliance with the Food Premises Regulation under theHealth Promotion and Protection Act. Infractions that posea risk of foodborne illness must be corrected.
When will the premises be re-inspected? A food premises that receives a FoodCheck Peel CONDITIONAL PASS sign is inspectedagain within 72 hours. The operator is responsible for keeping the Conditional Passsign posted until the Public Health Inspector completes a follow-up inspection.
Based on the findings from the follow-up inspection, the Public Health Inspector issues the appropriate sign for the premises. If the infractions have been corrected, a green PASS sign is issued. However, if the infractions are not corrected, anotheryellow CONDITIONAL PASS sign is issued and remains in place until the nextscheduled inspection.
What type of legal action can be expected?
The appropriate legal action is initiated at the discretion of the Public HealthInspector. Infractions, especially those seen repetitively or frequently, may result in a Provincial Offences Notice (ticket). The maximum set fine per offence is $370.
Region of Peel
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CLOSED INSPECTION SUMMARY SIGN (RED)
What does it mean?
The red CLOSED Inspection Summary sign means a healthrisk/danger was found by a Public Health Inspector and thepremises must remain closed until the risk(s) are removed.
What happens after a food premises posts a CLOSED sign?
If a food premises is issued a CLOSED sign the operatormust do the following:
l Close the food premises and stop preparing and/or selling food to the public
l Post the red CLOSED Peel Health Inspection Summary sign
l Address the conditions listed on the inspection report and the closure order toremove the health risk(s)
l Contact the Public Health Inspector for a follow-up inspection when the conditionshave been removed and/or corrected. A follow-up inspection must be conductedprior to re-opening the premises.
When will the premises be re-inspected?
The operator is responsible for keeping the premises closed and keeping the redCLOSED sign posted until a Public Health Inspector issues a replacement sign basedon a follow-up inspection. The red CLOSED sign will be removed if the follow-upinspection demonstrates that the premises are free of health risks.
What type of legal action can be expected?
When conditions at a food premises are an immediate health hazard, the operatormay be charged. Furthermore, operators who do not follow a closure order may becharged and summoned to appear in court. If the court finds the defendant guilty, anindividual operator may be fined up to $5,000, and a corporation up to $25,000,for each day or part of a day on which the offence occurred.
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FOOD HANDLER CERTIFICATION COURSE
Peel Public Health offers a Food Handler Certification Course that teaches foodhandlers to handle food safely. The course covers topics such as safe food handlingpractices and prepares students for the Food Handler Certification Exam. FoodHandler certification is valid for five years. Certified food handlers:
l know how to protect themselves and others from becoming sick from food or drink
l gain valuable job skills
l show professionalism in the food service business
COURSE OPTIONS
1. Food Handler Training – Full-day Training SessionIn the Food Handler Training Session instructors review information in the studyguide and answer questions about safe food handling. Participants also watchvideos and take part in activities. Before the session participants should read thestudy guide. Study questions at the end of each chapter should be reviewed.Participants complete a certification exam at the end of the class.
2. Home StudyThis study guide contains all the information required to pass the food handlercertification exam. If studying the guide at home, call Peel Public Health at 905-799-7700 to book an appointment for the Food Handler Certification Home Study Exam. Exam dates are also available online atpeelregion.ca/health/environNew/food/courses.htm
THE EXAM
The exam consists of 50 questions with multiple choice answers. At least 35 out of 50 questions must be answered correctly (70%) to pass the Food HandlerCertification course.
Region of Peel
REMEMBER!If you have any questions regarding the Food Handler Certificate course or exam, call Peel Public Health at 905-799-7700 to speak
with a public health inspector.peelregion.ca/health/environNew/food/courses.htm
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APPENDIX A – WHERE TO FIND ONTARIO LAWS
Most provincial laws are available from the Ontario Government website: e-laws.gov.on.ca
The Food Premises Regulation (Ontario Reg. 562) can be foundon the website above by clicking on:
l “Search or Browse Current Consolidated Laws”
l Click on the letter “H” under “Browse CurrentConsolidated Law” and look for the HealthProtection and Promotion Act
l Click on the “+” sign beside Health Protection andPromotion Act
l Click on the “R.R.O. 1990, Reg. 562, Ontario Reg. 562”
Food Safety Disclosure By-law 59-2005
peelregion.ca/council/bylaws/2000s/2005/by59-2005.htm
The Ontario Building Code and Ontario Fire Code can befound on-line at e-laws (above) or purchased from:
Service Ontario Centre, College Park Building777 Bay Street, Lower LevelToronto, ON M5G 2C8Tel: 1-800-267-8097 Hours: 8:30 a.m. - 5 p.m. on Monday - Fridaypublications.serviceontario.ca
The Smoke Fee Ontario Act can be found on SmokeFree-PeelRegion.ca
Local Municipal By-laws in Peel can be obtained at thefollowing Municipal Offices or online:
Region of Peel
City of Brampton2 Wellington Street WestTel: 905-874-2000brampton.ca
City of Mississauga300 City Centre DriveTel: 905-615-4311mississauga.ca
Town of Caledon6311 Old Church RoadTel: 905-584-2272town.caledon.on.ca
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Region of Peel
APPENDIX B
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Region of Peel
Notes:
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ENV-0170 13/09
For more information, call Peel Public Health at 905-799-7700.In Caledon, call toll free at 905-584-2216.
FoodCheckPeel.ca
