GEPH’s Public Health Inspectors (PHIs) work to reduce and prevent foodborne illnesses in our communities. Their responsibilities related to food establishments include:
- Inspecting food premises for compliance with Ontario’s Food Premises Regulation
- Investigating potential foodborne illness outbreaks, and conducting inspections as requested by Public Health Nurses (PHNs) when a confirmed case of foodborne illness is reported
- Training food handlers
- Promoting public awareness of food safety and safe‑handling practices
- Promoting compliance with Ontario’s Food Premises Regulation 493/17 under the Health Protection and Promotion Act, using education as the primary tool during inspections
- Responding to food safety issues during emergencies, such as extreme weather or power outages
GEPH’s inspection reports are disclosed in accordance with the Ontario Food Safety Standard and Protocol. Section 6 of Ontario’s Food Premises Regulation 493/17 requires food premises operators to post inspection results on‑site.
Food Handler Certification Program
The Food Handler Certification Program is available through Grand Erie Public Health to teach people working in the food service industry general principles of safe food handling. It is a requirement in Ontario that food premises have at least one certified food handler on site during all hours of operation. The goal is to keep residents safe from the spread of disease and illness through food. GEPH offers an in-person Food Safety Course every month. If you only need to renew your certification, you have the option to write the certification exam without taking the course. Check out our Classes and Clinics page to find available dates to sign up!
Is my food handler certificate valid?
Any food handler training certificate from a Ministry of Health approved program is valid across Ontario for five years from the exam date. For a list of approved programs, visit the Ministry of Health’s webpage on Food handler training and certification.
I need my food handler certificate replaced
Grand Erie Public Health keeps a database of all passed and failed food handlers, so if you need your food handler certificate replaced, please contact us to have one mailed to you.
Inspection Schedules
The Ontario Public Health Standards, the Food Safety Protocol 2019, and the Operational Approaches for Food Safety Guideline, 2019 outline an inspection schedule based on the risk to the public.
High-Risk – (minimum three inspections per year, not less than once every four months)
A premises that prepares hazardous foods and meets one or more of the following criteria:
- Serves vulnerable and/or immunocompromised populations like in hospitals, long-term care facilities, and child care centres
- Preparation of foods that involve multiple preparation steps (e.g., defrosting, cooking, cooling, reheating, and hot holding)
- Acts as a full-service banquet hall and/or primarily serves catered meals off-site
- History of past foodborne illnesses or outbreak associated with the establishment
- History of infractions within the past year
- Food safety management or written HACCP plan is warranted but not in place
- Food handler(s) do not demonstrate safe food handling practices
Medium-Risk – (minimum two inspections per year, not less than once every six months)
A premises that meets one of the following criteria:
- Prepares hazardous foods but does not meet the criteria outlined in the High Risk category above
- Prepares non-hazardous foods with extensive handling and/or high volume of patrons (e.g., full service restaurants, bakeries)
- Operates as a food take-out business only
Low-Risk – (minimum one inspection per year, not less than once every 12 months)
A premises that meets one of the following criteria:
- Does not prepare hazardous foods, and/or sells pre-packaged foods
- Prepares non-hazardous foods with limited to no food handling
(e.g., convenience stores, church kitchens, public hall kitchens)
Fines for Non-Compliance
*Under Ontario Food Premise Regulation 493/17 fines can be issued for infractions or offences. Examples of infractions and associated fines can be seen in the table below. For a full list, click here.
| OFFENCE | SECTION | SET FINE |
| Food premise maintained in manner permitting health hazard | subclause 7 (1) (a) (i) | $465.00 |
| Food premise maintained in manner adversely affecting sanitary operation | subclause 7 (1) (a) (ii) | $465.00 |
| Fail to provide food premise with adequate potable water supply | clause 7 (3) (a) | $465.00 |
| Fail to provide adequate number of handwashing stations | clause 7 (3) (c) | $465.00 |
| Handwashing stations not conveniently accessible by food handlers | clause 7 (3) (c) | $120.00 |
| Fail to provide hot and cold running water in food preparation area | clause 7 (3) (b) | $465.00 |
| Fail to provide thermometer in refrigeration equipment | clause 30 (b) | $55.00 |
| Fail to protect food from contamination or adulteration | subsection 26 (1) | $465.00 |
| Fail to process food in manner safe to eat | subsection 26 (2) | $305.00 |
| Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food. | clause 33 (1)(e) | $305.00 |
| Fail to ensure presence of food handler or supervisor during all hours of operation | section 32 | $305.00 |
Food Recalls
The Canadian Food Inspection Agency issues food recalls whenever a product could cause serious health consequences. If an unsafe food product is identified, Grand Erie Public Health works with retailers to remove the product(s) from use or sale. Find a full list of recalled products here.
If you plan to open or renovate a food premise, please view our Guide to Opening a Food Premise (Brantford-Brant) or Stay Smart: Guide to Opening a Food Premise (Haldimand-Norfolk).
An electronic version of our Notice of Intent and Assessment Checklist form is available to be filled out online.
We also have a Home Canning Resource available to assist with the compliance of the Food Premise Regulation 493/17 pursuant to the Health Promotion and Protection Act.
Click here to learn more about public health inspection disclosure.
Opening or Renovating a Restaurant
If you plan to open or renovate a food premise, please view our Guide to Opening a Food Premise.
An electronic version of our Notice of Intent and Assessment Checklist form is available to be filled out online.
We also have a Home Canning Resource available to assist with the compliance of the Food Premise Regulation 493/17 pursuant to the Health Promotion and Protection Act.
To learn more about public health inspection grades, please view our Public Health Inspection Grading Guide for Food Premises.
The way food is stored, prepared, and cooked plays a big role in preventing illness. By following safe food handling practices, families can reduce the risk of foodborne disease and enjoy meals with confidence.
Safe food handling relies on the “clean, separate, cook, chill” approach: wash hands and surfaces often, keep raw and cooked foods separate, cook to safe internal temperatures, and refrigerate promptly.
At home, best practices include:
- Storing foods at safe temperatures (below 4 °C in the fridge, below −18 °C in the freezer)
- Avoiding cross-contamination by using separate cutting boards for raw meat and produce
- Washing fruits and vegetables thoroughly
- Following best-before dates and reheating leftovers to steaming hot
Home canning helps preserve food. It uses heat and, in some cases, acid to seal food in jars and keep out air and harmful bacteria. If canning is does incorrectly, there is a risk of botulism. Botulism bacteria can grow in foods that are low in acid and stored without air. These bacteria can produce a harmful toxin, even when the food looks and smells normal.
High-acid foods, such as fruits, jams, pickles, and relishes, can be safely processed using a boiling water canner. Low-acid foods, including meat, seafood, poultry, soups, milk, and most vegetables, must be processed using a pressure canner.
Home canning is safe when followed properly. Be sure to preserve your foods using current, tested recipes, clean equipment, proper jars and lids, and the appropriate canning methods. Ensure all canned jars are dated and labeled before storing them in a cool, dark, and dry place.
Do not eat food from jars that are dented, leaking, or have bulging lids, or if there are signs of tampering. When in doubt, throw it out.
Learn more about home canning in our downloadable resource.