Home-Based Food Premises

The following is a guide to starting a Home-Based Food Premise (HBFP). It also provides an overview of public health requirements.

As of January 1, 2020, HBFP are allowed to sell foods in keeping with the Health Protection and Promotion Act (HPPA) and the O. Reg. 493/17: Food Premises. The area of the home where food is prepared, handled, cooked, and stored is deemed a food premise. Before opening a HBFP, ensure that the municipal zoning bylaw allows the operation of such businesses. As with all food premises, you will need to submit a Notice of Intent to Operate a Food Premise (NOI) to the Eastern Ontario Health Unit (EOHU). After processing the NOI, we will contact you to discuss basic compliance with regulations and an inspection will ensue. You will be approved to operate after you have received a satisfactory inspection report.

What Are Low-Risk Food Items?

Low-risk food items are generally considered non-hazardous and do not require time-temperature controls. Some examples of low-risk food items include:

  • Most breads and buns (without meat, cream filling, etc.)
  • Most baked goods (no custard)
  • Chocolate, hard candies and brittles
  • Fudge and toffees
  • Coffee beans and tea leaves
  • Granola, trail mix, nuts and seeds
  • Cakes (icing that doesn’t require refrigeration), brownies, muffins and cookies
  • Spice mixes and dry rubs

Home-based food premises that prepare only low-risk foods are exempt from some requirements under the regulations. These exemptions include:

  • A separate designated handwashing sink
  • Commercial dishwashing equipment, but utensils must be cleaned and sanitized
  • Food Handler Certification (strongly recommended)

Requirements for All Home-Based Food Premises:

Construction Requirements:

  1. Floors or floor coverings must be tight, smooth, and non-absorbent (easy to clean and sanitize).
  2. Walls and ceiling must be readily cleaned and maintained in sanitary condition.
  3. Adequate illumination with protective light covers in food preparation areas.
  4. Adequate ventilation.
  5. Sufficient racks, shelves, or pallets for the storage of food (all surfaces must be smooth, non-absorbent, and easily cleanable). Food and food ingredients for your HBFP must be stored separately from food for personal use.
  6. Cover any openings to prevent pests from entering the food premises and eliminate any food or water sources for pests. Also ensure doors and windows have screens to prevent the entry of pests.
  7. No pets allowed in the area where food is stored, transported and handled.

Equipment Requirements:

  1. Accurate indicating thermometers in all fridges, freezers, and hot holding units.
  2. Adequate refrigerated space.
  3. Dishwashing space for utensils to ensure dishes are cleaned and sanitized.
  4. Food equipment and utensils must be corrosion resistant, non-toxic and in good repair. Note: Knife holders must be easily disassembled for cleaning and sanitizing.
  5. Garbage containers: leak proof, non-absorbent, tight covers.
  6. Sanitizers onsite (e.g. unscented chlorine, QUATs, etc.).
  7. Test strips for testing the sanitizer concentration.

Note that…

All food premises, including HBFP, are subject to the requirements of the HPPA and the Food Premises Regulation as well as periodic inspection by inspectors from the EOHU. A Memorandum of Understanding will be signed by the owner/operator and the PHI to ensure compliance with this requirement.

Prior to contacting the EOHU, you will need to reach out to the municipality and to the local fire department. Fire department approval does not apply to food premises that do not use stoves, ovens, etc. If there is any construction, you must obtain approval from the building inspector prior to commencing.

If you are on a private well and a septic system, you are required to have septic system approval from South Nation Conservation (613-984-2948); if you live in North or South Glengarry, septic approval will be provided by the township. An up-to-date water sample is required as well. Once you have reached out to the required agencies, and your Home-Based Food Premise is equipped with the above requirements, please fill out our Notice of Intent to Operate a Food Premise.

Please reach us at info@eohu.ca or at 613-933-1375 or 1-800-267-7120 for more information or any questions you may have.