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.
Food recalls, notices and investigations
Food recalls
- Various brands of beef jelly tongue products recalled due to Listeria monocytogenes
- European Butcher brand back bacon recalled due to Listeria monocytogenes
- Gerber® brand Oat Banana & Mango Baby Cereal recalled due to Cronobacter spp
- Baby Gourmet Organic brand Banana raisin oatmeal organic whole grain baby cereal recalled due to Cronobacter spp
- WeCook brand Swiss cheese meatballs, creamy mustard sauce recalled due to Listeria monocytogenes
- Various Silk and Great Value brand plant based refrigerated beverages recalled due to Listeria monocytogenes
- Al'Fez brand Natural Tahini recalled due to Salmonella
Canadian Food Inspection Agency (CFIA) food recall warnings | Subscribe to CFIA food recall warning email notifications
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
More online inspection results are here!
Durham Region Health Department's disclosure program provides online and on-site postings of health inspection results, confirmed infection prevention and control (IPAC) lapses, legal action and complaints of inspected facilities to help Durham Region residents make informed decisions and protect their health.
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 a notification of intent to open a food premise application online 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.
How to submit your application - Use our online application
- Complete our fillable PDF application and submit one of the following ways:
- Fax: 905-666-1887
- Mail or drop-off: Durham Region Health Department - Health Protection Division
Whitby office - 101 Consumers Drive (2nd Floor), Whitby, ON L1N 1C4
Port Perry office - 181 Perry Street (Suite 200), Port Perry, ON L9L 1B8
- 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.
Notification of intent to open a food premise applicationHome-based food premises requirementsHome canningIcing and frosting guidelines
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 | ||||||||||
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 | ||||||||||
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:
You can change your blueprints after the review, but they must be submitted again. A public health inspector will contact you shortly after you submit your food premises questionnaire and drawings. 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.
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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
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 45 days prior to the event/market.
- Food and farm food vendors must submit their community special events and farmers’ markets event vendor application form 30 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
Personal services vendors at community special events |
Community special events personal services vendor application form Applications can be submitted to Durham Region Health Department:
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Guidance documents
- Requirements for community special events
- Farmers’ markets - Frequently asked questions
- Home canning fact sheet
- Guidelines for special events with personal services settings
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.
Food safety during a power outage
Your freezer |
Follow these tips to reduce the risk of foodborne illness.
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Your refrigerator-freezer combination |
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Additional resources
Food Rap Newsletter |
Handwashing resources |
Handwashing steps Hand sanitizing steps |
Hazardous food temperatures |
Home canning |
Icing and frosting |
Mobile food premises |
Thawing food safely |
Utensil washing methods |
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