DineSafe Durham
DineSafe Durham gives information on inspections. It applies to all food premises in Durham Region. Inspection results are:
- A pass
- A conditional pass
- A closed notice of inspections over two years
Information on this site may not be up-to date.
Restaurant and food establishment convictions
Legal activities
Community special events/farmers' markets applications
Request a Health Department display or presentation.
Inspection information for new food premises
The Health Protection and Promotion Act demands public health inspectors inspect food premises.
Contact the Health Department, and your municipality, to open a new food-related business. Do the same to renovate a current one.
Public health inspectors can:
- Issue tickets.
- Issue summonses.
- Condemn and seize food products they think are hazardous.
- Condemn and seize equipment they think are hazardous.
- Order operators to do certain work.
- Temporarily close the food premise to reduce or remove hazards.
Tickets can cost up to $500 per offence. Summons convictions cost up to $25,000 per day.
| Health Department requirements |
If you are a new owner or operator and you want to run a food premises, you have to notify the Health Department.
You need written approval from a health inspector if you want to make changes to your restaurant.
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| Private water and/or private sewage |
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If you own or operate a food premises connected to a private well you have to contact the Health Department. The same applies to septic systems.
Private sewage systems must meet the standards of Part 8 of the Ontario Building Code. You may be contacted by a Part 8 and/or safe water inspector.
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| Submitting a proposal for a food premises |
The following must be provided:
- Two detailed blueprints or scaled drawings of proposed floor plan.
- A public health inspector will discuss how to meet requirements.
- A list of finishing materials for:
- Floors
- Walls
- Ceilings
- Counters
- Shelves
- A completed food premises questionnaire
You can change your blueprints after the review, but they must be submitted again. When the process is complete, you can arrange to pick up your blueprints and other submitted materials from one of our offices. Offices are open Monday to Friday, from 8:30 a.m. to 4:30 p.m. Locations are based on the establishment's location:
Pickering, Ajax, Whitby, Oshawa and Clarington
- Address: 101 Consumers Drive (Second floor), Whitby, ON L1N 1C4
- Phone: 905-723-3818 or 1-888-777-9613
- Fax: 905-666-1887
Uxbridge, Brock and Scugog Townships
- Address: 181 Perry Street, Port Perry, ON L9L 1B8
- Phone: 905-985-4889 or 1-866-845-1868
- Fax: 905-982-0840
If you have any questions or concerns, contact a public health inspector or other staff at the Health Department.
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| Inspection process |
All food premises in the Durham Region receive an annual risk assessment.
- High-risk premises will be inspected at least three times a year.
- Moderate-risk premises will be inspected at least twice a year.
- Low-risk premises will be inspected at least once a year.
| During inspection |
During an inspection, a public health inspector will fill out an inspection form and record any violations.
Violations
The categories for violations are:
- Items critical to food safety.
- Establishment sanitation.
- Design and maintenance.
- Personal hygiene.
| Critical items |
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Correct all critical items as soon as possible.
Critical items include:
- Refrigeration and frozen storage of hazardous food.
- Cooking, hot-holding and reheating of hazardous food.
- Proper hand washing.
- Protection from adulteration and contamination.
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| Non-critical items |
Non-critical items include:
- Equipment and utensils sanitation.
- Garbage and waste management.
- Pest control.
- General cleanliness.
- Construction of the food premises.
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| Compliance timeline and date |
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The Health Department sets a compliance date. You are to correct any violations by this time.
To avoid confusion, talk about your inspection reports with your public health inspector.
If you have any questions after the inspection, contact your health inspector or food safety manager at the Health Department.
Contact information
101 Consumers Drive
Whitby, ON L1N 1C4
Hours: 8:30 a.m. - 4:30 p.m.
Telephone: 905-723-3818
181 Perry Street, Suite 200
Port Perry, ON L9L 1B8
Hours: 8:30 a.m. - 4:30 p.m.
Telephone: 905-985-4889
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| Other agencies |
Municipal offices
- Ajax: 905-683-4550
- Brock: 705-432-2355
- Clarington: 905-623-3379
- Oshawa: 905-725-7351
- Pickering: 905-420-2222
- Scugog: 905-985-7346
- Uxbridge: 905-852-9181
- Whitby: 905-668-5803
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Operator resources
Food safety during a power outage
Watch our public health inspector discuss food safety tips during a power outage.
Food safety in an emergency
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Your freezer
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Handling food is important in preventing foodborne illness. A power outage can spoil your food.
Follow these tips to reduce the risk of foodborne illness.
- A full freezer will keep food frozen for about two days.
- A half-full freezer will keep food frozen for one day.
- Keep the door shut.
- If power is off longer, take the food to friend's freezer.
- Clean and disinfect the areas where raw food has leaked.
- Do not re-use washcloths.
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| Your refrigerator-freezer combination |
- The refrigerator section will keep food cool 4 to 6 hours.
- Ice can help keep food in the refrigerator cooler.
- You can refreeze food that has ice crystals.
- Throw out any thawed food that has risen to room temperature.
- Throw out anything with a strange colour or odour.
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