Food Premises Guidelines

Operators of food facilities are responsible for ensuring that food served to the public is safe and must have written food handling and sanitation procedures to ensure no health hazards occur at their premises.

​​​​​​​Responsibilities are outlined in the Food Safety Act and Food Premises Regulation.

For food safety concerns or information on permits and health approvals please contact your regional health authority directly.   

 
Visit your health authority website for locations, hours of operation and contact information. Contact the health unit or office closest to the location or business and ask to speak to an Environmental Health Officer. 

Not sure what health authority you live in? Find your health authority by community name. 

Food safety guidelines

 

 

 

Washing your hands after handling returned beverage containers and reusable food containers will minimize spread of infectious diseases, such as norovirus and COVID.  Further information about reusable containers, now acceptable at food premises when requirements are met, are found on the Ministry of Health site.


 

 

For guidelines on retail meat operations, see Meat, Poultry & Eggs Guidelines.  

 
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Canadian Food Retail and Food Services Code

Canadian Food Retail and Food Services Code​

​This nationally developed code consists of model requirements for safeguarding public health and assuring food safety. The Code provides practical, user-friendly interpretations and guidance for compliance with the provincial legislation. It embodies sound scientific, risk-based approaches to food safety. It is the overriding principle underlying Canada’s food safety practices. 

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