Food Safety

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.

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.

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.

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.

• Winter 2018 Edition
• Winter 2017 Edition

Your freezer

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.

• 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.