The Eastern Ontario Health Unit is mandated to inspect all restaurants and food services offering meals to the public to make sure that food is stored, prepared and served safely. 

This includes, among others: restaurants, cafeterias, chip stands, catering services, food and convenience stores, daycares and nurseries, long-term care homes and lodging homes. The premises are visited one to three times a year. The level of manipulation and the population served are the main criteria used to determine the risk level of the restaurant or food service.

Complaints Follow-Up

Food Safety Training Program

Suspected Food Poisoning Investigation

1-DAY Temperature Log Sheet

2-DAY Temperature Log Sheet

Cooking Turkey Safely (Healthful)

Cooling or Freezer Unit Monthly Temperature Log Sheet

Drink Pasteurized Milk (Healthful)

Flooding and Food Safety (Healthful)

Food Safety at School (Healthful)

Food Safety Facts on Eggs (Healthful)

Food Safety Protocol for Community Barbecues (Healthful)

Food Safety: Important Critical Control Points (CCPs) to Monitor with Hazardous Food (Healthful)

Foodborne Illness (Food Poisoning) (Healthful)

Guidelines for Food Premises - What To Do In The Case of A Boil Water Advisory (Healthful)

Keeping Food Safe During a Power Failure (Healthful)

Mobile Food Preparation Premises

Producing Unpasteurized Apple Cider (Healthful)

Special Event - Organizer's Information

Special Event - Organizer's Notification Form

Special Event - Requirements of Religious Organizations, Service Clubs, and Fraternal Organizations That Are Exempt from the Food Premises Regulation 562

Special Event - Temporary Food Establishment Vendor Information

Special Event - Temporary Food Vendor Notification Form

Summer Food Safety Tips (Healthful)

Thawing Meat, Poultry and Fish (Healthful)

Health Protection and Promotion Act - Food Premises