Food Safety

Food premises and COVID-19

Please see our COVID-19 Guidance and Advice for Businesses and Organizations for information intended to provide guidance to residents and businesses to prepare for safe reopening of our community.

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Food recalls, notices and investigations

Certain brand oysters recalled due to norovirus

Facts about... Noroviruses

• Food recall warning - Intercity Packers Ltd. brand Oyster N/Shell Royal Miyagi Ow recalled due to norovirus
• Food recall warning - Certain Union Bay Seafood Ltd. brand Pacific Oysters recalled due to norovirus
• Food recall warning - Certain Daily Fresh Shellfish Inc. brand Oysters recalled due to norovirus
• Food recall warning - Certain Taylor Shellfish Canada ULC brand Oysters recalled due to norovirus
• Food recall warning - Pacific Rim Shellfish (2003) Corp brand Oysters recalled due to norovirus
• Food recall warning - Certain Stellar Bay Shellfish brand Oysters recalled due to norovirus

Food recalls

• Food recall warning - Various Elite brand products recalled due to Salmonella
• Food recall warning - Various poppy seeds recalled due to Salmonella
• Food recall warning - Inari brand Organic Blue Poppy Seeds recalled due to Salmonella
• Food recall warning - Certain Kinder brand chocolate products recalled due to possible Salmonella
• Food recall warning - Ming Xiang brand Mushroom (enoki) recalled due to Listeria monocytogenes
• Food recall warning - Golden Medal brand Enoki Mushroom recalled due to Listeria monocytogenes

Canadian Food Inspection Agency Food Recall Warnings

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Inspection reports and disclosure

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

 

 

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Special events/farmers' markets

Special event and farmers’ market notification

Durham Region offers many great special events/local farmers’ markets throughout the year. In accordance with the Health Protection and Promotion Act and Food Premises Regulation, Durham Region Health Department must be notified of any special events and local farmers’ markets with food vendors and/or personal service vendors. A public health inspector will review and assess the event and market to ensure regulatory requirements are met.

• Special event/farmers’ market coordinators must submit their community special events and farmers’ markets event coordinator/organizer application form 30 days prior to the event/market.
• Food and farm food vendors must submit their community special events and farmers’ markets event vendor application form 15 days prior to the event/market.

Vendors preparing home canned food products to the public at a special event or a farmers’ market must ensure they comply with all food safety requirements and be prepared at an inspected kitchen. For more information and guidance on canned food products, please refer to Durham Region Health Department’s home canning fact sheet.

Application forms

Community special events and farmers’ markets event coordinator/organizer application form

Community special events and farmers’ markets event vendor application form

Community special events personal services vendor application form

Guidance documents

• Requirements for community special events
• Home canning fact sheet
• COVID-19 special event advice
• Guidelines for special events with personal services settings

How to submit your application

Applications can be submitted to Durham Region Health Department by: Email: ehl@durham.ca Fax: 905-666-1887 Mail or drop-off: Durham Region Health Department - Health Protection Division Whitby office: 2nd Floor - 101 Consumers Drive, Whitby, ON, L1N 1C4 Port Perry office: 181 Perry Street, Port Perry, ON, L9L 1B8

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Food premise owners and operators

Inspection information for 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.

Private water and/or private sewage

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.

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.

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 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. Non-critical items Non-critical items include: Equipment and utensils sanitation. Garbage and waste management. Pest control. General cleanliness. Construction of the food premises. Compliance timeline and date 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 Other agencies Canadian Food Inspection Agency Ministry of Agriculture, Food and Rural Affairs Ministry of Health and Long-Term Care Food Safety Information 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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Food safety training courses

One out of three Canadians will get sick from food this year. The cause is often mistakes made by food industry workers, who are responsible for preventing these illnesses. Education is an effective way to prevent illness. The goal of food safety training is to provide workers with basic knowledge of preventing illnesses.

Visit our Food Safety Training page for more information

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Home-based food premises

How to start a home-based food premise (HBFP)

• Step 1: Determine what food product(s) you want to make and sell.
• Step 2: Contact your local municipality and fire department to ensure your house is suitable for a HBFP and meets all licensing/zoning requirements.
• Step 3: Review all requirements in the Durham Region Health Department (DRHD) home-based food premises document and all applicable legislation, such as the Ontario Food Premises Regulation and Health Protection and Promotion Act.
• Step 4: Complete the food premises questionnaire with all applicable business information and submit to DRHD for review at least 14 days before operation. Your local public health inspector will review your application and contact you to further discuss your new HBFP operation.
  

  Methods to submit your application

  Email: ehl@durham.ca Fax: 905-666-1887 Mail: 101 Consumers Drive, 2nd floor, Whitby, ON, L1N 1C4

• Step 5: Ensure equipment is operational and meets all requirements under the Ontario Food Premises Regulation prior to your inspection.
• Step 6: Once your HBFP is inspected, it must be in compliance with the DineSafe Durham by-law, including the disclosure of your inspection and business on DineSafe Durham. Your HBFP will be inspected routinely as determined by DRHD.

 Food premises questionnaireHome-based food premises requirementsHome canning

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Check out our food safety vlogs

Watch our public health inspectors discuss a variety of food safety topics.

Visit our YouTube channel to learn more.

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Food safety during a power outage

Watch our public health inspector discuss food safety tips during a power outage.

Food safety in an emergency

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.

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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Additional resources

Food Rap newsletter

Winter 2018 Edition Winter 2017 Edition

Home canning

Home canning fact sheet