Frequently Asked Questions

What does a public health inspector look for during an inspection?

This depends on the type of premises that is being inspected. Click on each premise below for more details.

• Food Premises
This is not an exhaustive list; a public health inspector may look at additional items during their inspection, depending on the situation and the conditions of the premise.
• Hot and cold holding temperatures of food.
• Final cooking temperatures, where applicable
• Dishwashing (including sanitizing of dishes and utensils)
• Hand washing (includes number of accessible handwashing sinks, if they are adequately stocked, handwashing practice of the food handlers)
• Pest control and proper sanitation
• Certified food handlers present on site
• General maintenance of the premises
• Recreational Water Facilities
This is not an exhaustive list; a public health inspector may look at additional items during their inspection, depending on the situation and the conditions of the premise.
• Water chemistry and water clarity
• Safety equipment (e.g. first-aid kit, emergency phone, spine board, etc.)
• Signage and pool/spa markings
• Maintenance of records
• Lifeguard (number of lifeguards present, certification, etc.) or supervisory requirements
• General maintenance of the facility
• Personal Service Setting
This is not an exhaustive list; a public health inspector may look at additional items during their inspection, depending on the situation and the conditions of the premise.
• Hand washing ( includes number of accessible handwashing sinks, if they are adequately stocked, handwashing practice of the food handlers)
• Use of personal protective equipment (e.g. gloves, masks, etc.)
• Disinfectant used and contact time
• Policies and procedures
• Sterilization practices ( if required)
• Records (includes records of services provided, contact information of person receiving the service, risks involved, sterilization, etc.)
• Infection Prevention and Control strategies, as it relates to the premise
• Recreational Camp
This is not an exhaustive list; a public health inspector may look at additional items during their inspection, depending on the situation and the conditions of the premise.
• Kitchen, if present:
• Handwashing ( includes number of accessible handwashing sinks, if they are adequately stocked, handwashing practice of the food handlers)
• Hot and cold holding temperatures (includes ensuring the coolers, freezers are in compliance with the regulation, food is being appropriately stored when not in use, hot food items are kept hot enough to prevent bacterial growth, etc.)
• Final cooking temperatures, where applicable
• Dishwashing (including sanitizing of dishes and utensils)
• Certified food handlers present on site
• Water safety (includes emergency equipment and first aid)
• Supervision and medical staff requirements
• Pest control
• Adequate garbage removal

How often does a premise get inspected?

The number of times a premise gets inspected depends on the risk level of the premise.

How does the public health unit decide how many times a premise gets inspected?

Every year, public health inspectors assess the risk present in each type of premise in order to determine their risk level. The risk assessment determines the number of times a premise should get inspected. The assessment takes into consideration the type of services provided/the type of foods prepared, the vulnerability of the population being served, the history of compliance of the premise, etc.

What is the difference between a complaint and a compliance inspection?

A compliance inspection is one of the routine inspections conducted for a premise during the year. On the other hand, a complaint inspection is conducted after the health unit receives a complaint from the public or another agency about a premise. A complaint inspection may be independent from or can be conducted in conjunction with a compliance inspection.

What can a public health inspector do if he or she observed an infraction?

Depending on the infraction observed, there are several options available. Education can be provided on site to the operators.

Public health inspectors (PHIs) are also designated as provincial offences officers and therefore can issue set-fines, in the form of tickets or can issue a summons to court. Furthermore, the Health Protection and Promotion Act gives PHIs the right to issue orders, if they are of the opinion, that the order will either eliminate or decrease a health hazard or a communicable disease.

PHIs can also seize or destroy food items, if they are of the opinion, on reasonable grounds, that doing so will decrease or eliminate the health hazard.

What is defined as a critical infraction?

Critical infractions are infractions that can pose an immediate health hazard or can lead to a health hazard, if not corrected immediately.

Examples include, but are not limited to, lack of hot and cold running water, sewage backup, & pest infestation.

What is defined as a non-critical infraction?

Non-critical infractions are infractions that are less severe in nature. They pose a lower risk to the health of patrons, but should still be corrected within the given time frame to ensure compliance with the legislation.

Examples include, but are not limited to, broken floor tile(s), lack of paper towels in the washroom and a dirty ceiling.

How much time does a premise have to correct an infraction?

The time given to the business to correct an infraction depends on the type of infraction that was observed. During an inspection, the public health inspector will use his or her knowledge and expertise to assess the situation at hand. If the infraction noted is deemed to be a critical infraction, the operator will be given a minimum of 24 hours to correct it. If the infraction is deemed to pose an immediate health hazard, the public health inspector can either eliminate the hazard (for example: dispose of a food item) or they can prevent the public from having access to the hazard (for example, they can close the premise until the hazard has been eliminated). On the other hand, if the infraction noted is a non-critical one, the operator may be given a longer timeframe to correct it. This time frame may range from 48 hours to the date of the next compliance inspection.

Why are inspection results posted now?

Inspection results are currently being posted online, and on-site due to a change in legislation on July 1 2018. The Haldimand-Norfolk Health Unit supports the Ministry of Health and Long-Term Care’s goal of improving transparency in our communities, better reporting practices and greater disclosure of public information. The disclosure program will allow residents access to accurate information, which will allow them to make informed decisions regarding their health.

What does onsite disclosure system mean?

Following every inspection, a public health inspector will issue a certificate of inspection. This certificate must be posted onsite at every inspected facility, in a location that’s visible to members of the public. The certificate will allow the public to see the date that the last inspection was conducted, if a re-inspection is required and will also refer them to the InspectOUR Community disclosure website that can provide more information about an inspection.

What is food handler training and certification?

The new legislation requires all food handlers, which is anyone working in a restaurant, food trucks, school kitchens, institutional kitchens, among others, to receive training from their local health unit or from a training provider that was approved by the Ministry of Health and Long-Term Care.

A food handler needs to be receive a 70% on their exam in order to become certified. The certificate, which is valid for 5 years, is recognized by the Ministry of Health and Long-Term Care and by other health units in the province of Ontario. Several training options are available- to find out more, visit https://hnhu.org/clinics-classes/food-handler-certification-program/ or call 519-426-6170 or 905-318-6623.

Does the operator know when an inspection is scheduled?

Inspections are often unscheduled, unless the premise operates at odd hours and/or days.

When would a public health inspector close a premise?

A premise is closed when the public health inspector identifies an immediate health hazard in the premise. A closure order is then issued to ensure that the business is given enough time to correct any issues identified and/or take the necessary precautions in order to eliminate or mitigate the health hazard.

Examples of health hazards include: pest infestation, lack of potable water, fire, sewage backup, no disinfectant in the pool or spa water, power outage, pool or spa water is cloudy, fouling in the pool or spa water, etc.

What happens if a premise does not comply with the regulation or orders?

Non-compliance to a regulation is noted as an infraction by the public health inspector. During and after an inspection, public health inspectors provide education to owners and operators to ensure the infraction is not repeated.

Repeat infractions can lead to enforcement actions taken against an owner or an operator. Enforcement action can be in the form of a set-fine, also known as a ticket or can be a summons to court.

Failure to comply with an order issued by the medical officer of health or a designate can lead to a fine, under the Health Protection and Promotion Act (HPPA). For a person who is guilty of breaching an order, a maximum fine of $5000 can be issued for every day or part of the day where the offence occurs or continues. If a corporation breaches the order, a fine of $25000 is imposed for every day or part of the day where the offence occurs or continues.

There’s no information about the premise I’m looking for. Why?

It is possible that the premise has not been inspected yet for the year. Factors that should be taken into consideration are whether or not this premise operates seasonally or maybe they are a new premise.

If you’re still unsure, or would like more clarification, you may call the Haldimand-Norfolk Health Unit at 519-426-6170 or 905-318-6623, between 8:30am and 4:30pm to get more information.

Where can I find information about tobacco convictions and any Infection Prevention and Control (IPAC) lapses that have occurred in the Haldimand & Norfolk counties?

Tobacco convictions and IPAC lapses are currently being displayed on the health unit’s main website at Inspection Reports under Reports and Statistics.

What can I do if I notice an infraction, or if I think I have a foodborne illness from eating at a restaurant and/or have a complaint?

You can contact the Haldimand-Norfolk Health Unit (HNHU) at 519-426-6170, between 8:30am and 4:30pm.

If you think you have a foodborne illness, you can also call the HNHU after business hours at 1-877-298-5888 and ask to speak to a public health inspector.

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