1. FOOD PREMISE INSPECTION PRESENTATION BY DR.PAUL ROUMELIOTIS, MOH/CEO

2. BACKGROUND
All food business establishments must operate according to the minimum requirements of the Ontario Food Premises Regulation (O. Reg. 562) under the Health Protection and Promotion Act.

3. ELEMENTS OF THE INSPECTION
General Food Safety:
Food is kept at the proper temperature during storage, preparation, cooking, holding, and service.
Food is protected from cross-contamination and adulteration.
Food handlers have good food handling and personal hygiene practices.
An effective pest control program is in place.
Food Source and Supply is approved.
Sanitation, Design and Maintenance:
Sanitation and maintenance processes are in place for surfaces and equipment.
Garbage and waste management.

4. INSPECTION DETAILS
43 items on checklist
Critical vs non-critical

8. CURRENT SITUATION AND MINISTRY DIRECTION
OBLIGATORY PUBLIC DISCLOSURE
– NO SPECIFIC DIRECTION
FOOD HANDLER TRAINING
EOHU - ONLINE x 3 YEARS

9. Health Units with On Site Disclosure
DURHAM - DISPLAY BYLAW
HALTON - DISPLAY AND FOOD HANDLER BYLAW
HAMILTON - DISPLAY AND FOOD HANDLER BYLAW
LONDON - DISPLAY AND FOOD HANDLER BYLAW
LAMBTON - DISPLAY AND FOOD HANDLER BYLAW
PEEL - DISPLAY BYLAW
SIMCOE/MUSKOKA - NO BYLAW
TORONTO - DISPLAY AND FOOD HANDLER BYLAW
YORK - NO BYLAW
WINDSOR - DISPLAY BYLAW

10. NEW EOHU ONSITE INSPECTION REPORT SIGNAGE

11. PASS-FULL OR SUBSTANTIAL COMPLIANCE

12. CONDITIONAL PASS:
SIGNIFICANT NON-COMPLIANCE

13. CLOSED

16. REQUEST FOR BYLAW AMENDMENT
TO REQUIRE POSTING INSPECTION SIGNS IN A VISIBLE PLACE AS PART OF THE LICENCE REQUIREMENT.
TO REQUIRE AT LEAST ONE PERSON PER PREMISE TO UNDERGO FOOD HANDLING TRAINING CERTIFICATION.
Compliance = Education and Enforcement