ACTION TAKEN
Enforcement activity based on the infractions noted during a food safety inspection. This may involve one or more of the following actions for each infraction:
Corrected During Inspection (CDI): a limited number of significant infractions are permitted to be corrected during the inspection without the recourse of issuing a conditional pass notice.
Order: a verbal/ written direction given to remove a condition that constitutes a health hazard as defined by the Health Protection and Promotion Act.
Notice to Comply (NC): a written report to a food premises owner and/or operator noting infractions and requiring the owner to comply with the appropriate legislation.
Summons (S): a notice to appear before the Ontario Court of Justice regarding charges related to violations of the Health Protection and Promotion Act, the Ontario Food Premises Regulation (562/90, as amended), and/or municipal by-laws related to food premises. Summons and Health Hazard Order (SHHO): the issuance of both a summons and an order when existing condition(s) create an immediate health hazard that cannot be corrected during the inspection. When an order to remove a health hazard(s) is issued, a CLOSED food safety inspection notice must be posted.
Ticket (T): the issuance of an Offense Notice having a pre-determined fine associated with the infraction. The Offense Notice indicates that an infraction was committed contrary to the requirements under the Ontario Food Premises Regulation (562/90, as amended). Each infraction carries its own pre-determined fine amount.
CURRENT INSPECTION FINDINGS
The results of the most recent food safety inspection conducted by Toronto Public Health.
ESTABLISHMENT (FOOD / DRINKING)
A place/premises where food or milk is manufactured, processed, stored, handled, displayed, distributed, transported, sold or offered for sale, excluding private residences.
FOOD SAFETY INSPECTION NOTICE(S)
A standardized feature of Toronto Public Health’s Food Safety Inspection and Disclosure Program used to provide the general public with onsite information pertaining to the current inspection results of a particular establishment. By-law 574-2000 requires that every drinking and eating establishment within Toronto, continually and prominently, post the most recent food safety inspection notice, as issued without alteration, at or near the main entrance. There are three (3) types of notices that are described as follows:
Pass: food safety inspection notice will be issued when only minor or no infractions are observed under the Food Premises Regulation during an inspection.
Conditional pass: food safety inspection notice will be issued when one or more significant infractions are observed under the Food Premises Regulation during an inspection.
Closed: food safety inspection noticewill be issued when one or more crucial infractions are observed under the Food Premises Regulation that present an immediate health hazard that cannot be correct during an inspection.
FOOD SAFETY PROGRAM
A mandatory program that the Ministry of Health requires each board of health in Ontario to provide for their community. The Food Safety Program specifies the minimum requirements that contribute to the achievement of province-wide goals to improve the health of the population by reducing the incidence of food borne illness.
FREEDOM OF INFORMATION (FOI)
The regulations governing access by citizens to records kept by a municipality. The legislation that permits access to municipal records is called the Municipal Freedom of Information and Protection of Individual Privacy Act (MFIPIPA). This Act provides the standards for obtaining information on records while protecting information about an individual that is considered as private. To obtain records, contact the City Clerk’s Office, Corporate Access and Privacy Services: (416) 392-9684.
ONTARIO FOOD PREMISES REGULATION (562/90, AS AMENDED)
A legislative document detailing the minimum standards that all types of eating and drinking establishments in the province of Ontario are required to be in compliance with at all times during operation.
HISTORICAL INSPECTION FINDINGS
The details of past food safety inspections conducted over a time period of two (2) years. Inspection results beyond 2 years may be requested for a fee (see Freedom of Information).
INFRACTION(S)
The failure of an eating and drinking establishment operator to meet the minimum requirements or standards set out in legislation. The word infraction is often used interchangeably with the word violation. The laws governing food premises require the owner or operator to be in compliance with the applicable legislation at all times. There are 3 types of infractions that have been developed under the Food Safety Inspection and Disclosure Program. All of the requirements under the Ontario Food Premises Regulation (562/90, as amended) have been categorized into one of the categories listed below. In addition, there may also be infractions to related municipal by-laws (i.e. 574-2000).
Minor (M) Infractions: Infractions that present a minimal health risk. They must be corrected forthwith and a follow up compliance check will be conducted at the next scheduled inspection.
Significant (S) Infractions: Infractions that present a potential health hazard. They must be corrected immediately and a re-inspection to check for compliance will be conducted within 24 to 48 hours. Legal action may be taken should these infractions remain outstanding. Under exceptional circumstances a re-inspection to check for compliance may be extended beyond 48 hours. Significant infractions concern food handling, preparation, storage and/or service.
Crucial (C) Infractions: Infractions that present an immediate health hazard. These items must be corrected immediately. An order to close the premises may be issued and/or immediate action must be taken to remove or eliminate the health hazard. A Closed Notice will be issued and must be posted, and other enforcement action will be taken. Crucial infractions are conditions that endanger food directly, such as contamination, time-temperature abuse or lack of safe-to-drink water or any other condition that constitutes a health hazard.
By-law (N/A) Infractions: It should be noted that while the majority of infractions pertain to the requirements under the food premises regulation, there are some infractions that pertain to requirements under municipal by-laws. In such cases, the infraction severity classification does not apply.
INSPECTION (FOOD SAFETY)
A standardized process that assesses the conditions within or about an establishment, based on the minimum requirements specified by the Ministry of Health Mandatory Programs and Services Guidelines with respect to the Food Safety Program. These requirements are based on the Ontario Food Premises Regulation (562/90, as amended). They also include requirements as set out in municipal by-laws (i.e. 574-2000). Food premises are inspected at a frequency according to Ministry of Health protocols.
INSPECTION FINDINGS
The condition(s) existing at an eating and drinking establishment, in regards to the meeting the legal requirements, as noted by a Toronto Public Health Inspector at the time of inspection.
LEGAL ACTION PENDING
The result of a court action involving the issuance of a summons or a ticket for an outstanding infraction(s). It may take a considerable amount of time before the legal process is completed and an outcome is registered.
MAP NUMBER
A specific section within a region of the City of Toronto that is used by Toronto Public Health, Healthy Environments Services to strategically allocate resources for delivering services to citizens.
MINIMUM NUMBER OF INSPECTIONS PER YEAR
Every eating and drinking establishment in the City of Toronto receives a minimum of 1, 2, or 3 inspections each year depending on the specific type of establishment, the food preparation processes, volume and type of food served and other related criteria.
NUMBER OF ESTABLISHMENTS
The total number of eating and drinking establishments found in the database based on the criteria selected during a search.
OUTCOME
The registered court decision resulting from the issuance of a ticket or summons for outstanding infractions to the Health Protection and Promotion Act, the Ontario Food Premises Regulation (Regulation 562), or applicable municipal by-laws (i.e. 574-200).
REGION(S)
A defined geographical area within the overall boundaries of the City of Toronto. Regions are used by Toronto Public Health, Healthy Environments Services for the purpose of providing programs and services to citizens. Healthy Environments Services has divided its operations into four (4) regions and eight (8) offices to effectively deliver the Food Safety Program:
| North Region: |
| North York West Office -2300 Sheppard Avenue West, 416-338-8700 |
|
| North York Central Office - 5100 Yonge Street, 416-338-8410 |
| South Region: |
| Danforth Office, 235 Danforth Avenue, 416-392-0936 |
| Crossways Office, 2340 Dundas Street West, 416-392-0978 |
| Downtown Toronto Office - 277 Victoria Street, 416-392-7685 |
| East Region: | |
| East York Office - 850 Coxwell Avenue, 416-397-4777
| |
| Scarborough Office - 160 Borough
Drive, 416-338-7454 | |
| West Region: | |
| Etobicoke Office, 399 The West Mall 416-338-1507
| |
RISK LEVELS FOR EATING AND DRINKING ESTABLISHMENTS
In accordance with provincial requirements, all eating and drinking establishments in the City of Toronto are assessed on a yearly basis and categorized into one of three risk levels, as follows:
High Risk: Eating or drinking establishments that are inspected a minimum of three (3) times per year, prepare hazardous food and meet at least one of the following criteria:
- serve a high-risk population
- use processes involving many preparation steps and foods frequently implicated as the cause of food-borne illness
- implicated or confirmed as a source of food-borne illness/outbreak
Medium Risk: Eating or drinking establishments that are inspected a minimum of two (2) times per year and meet one or more of the following criteria:
- prepare hazardous food without meeting the criteria for high risk
- prepare non-hazardous food with extensive handling or high volume
Low Risk: Eating or drinking establishments that are inspected a minimum of once per year, do not prepare hazardous food and meet one or more of the following criteria:
- serve pre-packaged hazardous food
- prepare and/ or serve non-hazardous food without meeting the criteria for medium risk
- used as a food storage facility for non-hazardous foods only
- where public health concerns relate primarily to sanitation and maintenance
TYPES OF EATING AND DRINKING ESTABLISHMENTS
The following are the 4 designated types of eating and drinking establishments for the purposes of facilitating this Web site:
Type 1: Public Food Service
Food Caterer, Cafeteria-Public Access, Cocktail Bar/Beverage Room, Food Cart, Chartered/Cruise Boats, Refreshment Stand (stationary), Private Club, Restaurant, Banquet Facility, Church Banquet Facility, Community Kitchen, Food Court Vendor, Food Take Out, Hot Dog Cart, Fairs/Festivals/Special Occasions, and Mobile Food Preparation premises
Type 2: Food Retailers
Bake Shop, Butcher Shop, Fish Shop, Food Store, Supermarket, Food Vending Facility, Ice Cream/Yogurt Vendor, Catering Vehicle, Farmers Market, and Flea Market.
Type 3: Food Processors
Bakery, Bottling Plant, Brew Your Own Beer/Wine Store, Cannery, Cheese Plant, Food Processing Plant, Ice Cream Plant, Milk Pasteurization Plant, Milk Products Plant, Commissary, Meat Processing Plant and Ice Manufacturing Plant.
Type 4: Food Storage/ Distributors
Food Bank, Food Depot, Milk Depot.
If you would like to receive additional information, contact us.
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