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Home » Establishments and businesses » Food Establishment Inspections
Establishments and businesses
  Food Establishment Inspections

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 Handler Certification 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)

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)

Guidelines for Safe Preparation of Shawarmas or Similiar Meat Products

Mobile Food Preparation Premises

Producing Unpasteurized Apple Cider (Healthful)

Summer Food Safety Tips (Healthful)

Thawing Meat, Poultry and Fish (Healthful)

Health Protection and Promotion Act - Food Premises


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