Public Health for New Businesses
If you're planning to open a new business in Niagara, we can provide information and resources to new business owners on:
- Services Niagara Region offers
- Education and consultation
- Guidance on meeting Public Health standards
Consult with us before opening your business
We can save you time and money by not having to correct improper licensing procedures and / or pay for alterations to the structure of the facility after you have opened for business.
If you plan to open any of the following establishments, request a consultation before you get started.
- Child care
- Food and beverage, such as restaurants, bars, cafés
- International agricultural workers
- Small drinking water systems
- Water, such as pools and spas
- Personal service, such as manicure, hair or barbering and tattoo
If you're unsure or your business does not appear, call 905-688-8248 ext. 7590 or 1-888-505-6074 and we'll direct you to the correct contact.
Information for new or renovated food premises
Food premises owners and operators must get all necessary permits before opening or starting renovations. Contact Niagara Region Public Health and Emergency Services, along with the following agencies:
- City / town by-law, licensing and zoning departments
- City / town building department
- City / town fire prevention services
- Alcohol and Gaming Commission of Ontario for alcohol sales
- Canadian Food Inspection Agency for labeling requirements and sale of foods across borders (within Canada and outside)
- Ontario Ministry of Agriculture, Food and Agribusiness for production and sale of farm products such as honey and maple syrup, and meat processing
Niagara Region Public Health and Emergency Services must be notified before starting operation of a food premises. Call the Environmental Health Duty Officer at 905-688-8248 ext. 7590 or email Public Health.
Food premises owners and operators must follow the Ontario Health Protection and Promotion Act, R.S.O. 1990, c. H.7, s. 16(2), Ontario Regulation 493/17 - Food Premises and the Smoke Free Ontario Act.
Legislative guide
- Smoking, vaping and waterpipe tobacco use
The following activities are not permitted in enclosed public places or workplaces:
- Smoking and / or holding lighted tobacco
- Smoking and / or holding lighted cannabis
- Use of electronic cigarettes (vapes)
Refer to Smoke Free Ontario Act, S.O. 2017, c. 26, Sched. 3, s. 12(1)(1), s. 12(1)(2), s. 12(1)(3).
Smoking a water pipe is not permitted in enclosed public places, workplaces or on patios.
Refer to Niagara Region By-law 2022-35, s. 2(a)(b)(c).
- General set-up
Live birds or animals
Rooms used for food handling, preparation, processing, packaging, service, display or sale must be kept free of live animals and birds.
Under the Ontario Integrated Accessibility Standards (Ontario Regulation 191/11), service animals are allowed in areas where food is sold or served.
Home-based food premises: Pets are not permitted in any part of a home that is used as a food premise. If a home's kitchen is used for both personal and business purposes, pets must be kept out of the kitchen at all times by closing doors or otherwise restricting access to food preparation and storage areas.
Refer to Ontario Regulation 493/17, s. 14(1), s. 14(2)(1).
Illumination
Required lighting levels under the Ontario Building Code (Ontario Regulation 332/12) must be maintained during operating hours. Refer to Ontario Regulation 493/17, s. 10.
Ventilation
Systems must be maintained to remove odours, fumes, vapours, smoke and excessive heat. Refer to Ontario Regulation 493/17, s. 11.
Operation and maintenance
Flooring must be tight, smooth and non-absorbent. Refer to Ontario Regulation 493/17, s. 7(1)(c).
Carpeting may be used on floors in food service areas if it is kept clean and sanitary. Refer toOntario Regulation 493/17, s. 7(2).
Floors, walls and ceilings must be kept clean and in good repair. Refer to Ontario Regulation 493/17, s. 7(1)(g).
Rooms must be maintained in a sanitary condition. Refer to Ontario Regulation 493/17, s. 7(1)(e).
Rooms must be kept free of equipment and materials not regularly used in the room. Refer to Ontario Regulation 493/17, s. 7(1)(f).
Arrangement of furniture
Equipment, appliances, and furniture must be constructed and arranged to allow for thorough cleaning and maintaining of the room in a clean and sanitary condition. Refer to Ontario Regulation 493/17, s. 9.
Storage of substances
Toxic or poisonous substances needed to keep things sanitary must be properly labelled and kept in a compartment separate from food. Refer to Ontario Regulation 493/17, s. 23(b)(a).
Pest control
Food premises must be protected against pests and conditions that lead to their breeding and harbouring. Records of all pest control measures must be kept for at least one year. Refer to Ontario Regulation 493/17, s. 13(1)(2).
Garbage and waste
Garbage and waste, including liquid waste, must be removed as often as necessary to maintain the premises in a sanitary condition. Refer to Ontario Regulation 493/17, s. 12.
- Water supply
A supply of potable (clean, drinkable) water must be provided for the operation of the premises. Premises with a private (non-municipal) water supply should submit water samples for testing at least once each season. Refer to Ontario Regulation 493/17, s. 7(3)(a).
Hot and cold running water under pressure must be provided in areas where food is processed, prepared or manufactured, or where utensils are cleaned. Refer to Ontario Regulation 493/17, s. 7(3)(b).
- Handwashing stations
An adequate number of handwashing stations (sinks) must be provided. These stations should be maintained, kept supplied and easy for food handlers to access. Handwashing stations must have hot and cold running water under pressure, soap in a dispenser and single-use towels. Refer to Ontario Regulation 493/17, s. 7(3)(c).
Handwashing stations are for handwashing only. Refer to Ontario Regulation 493/17, s. 7(4).
Low-risk food premises: Food premises that prepare only low-risk food items and serve only low-risk and / or pre-packaged food items do not need separate handwashing stations. Sinks must still be available for handwashing but they can be used for other purposes as long as they are kept clean and sanitary.
Low-risk food items are considered non-hazardous and do not need refrigeration. These include most baked goods (without meat or cream filling), chocolate, fudge, hard candies, brittles, toffees, granola, trail mix, nuts, seeds, coffee beans, tea leaves, and fruit jams and preserves. Refer to Ontario Regulation 493/17, s. 3.1(1)(2)(i)(ii)(iii).
- Food
Foods must be protected from contamination and tampering.
Home-based food premises: If a home kitchen is used for both personal and business purposes, all food in the kitchen is subject to inspection. It is strongly recommended that personal food be stored separately from food used for business purposes. For example, in different fridges, freezers and storage cupboards. Refer to Ontario Regulation 493/17, s. 26(1).
Foods must be obtained from inspected sources. Refer to Ontario Regulation 493/17, s. 29(1).
Food purchasing records must be retained on the premises for at least one year. Refer to Ontario Regulation 493/17, s. 29(2).
- Food-contact surfaces
Equipment, utensils and multi-service articles must be:
- Well-built and sturdy
- Easy to clean and sanitize
- Kept in good repair
- Suitable for their intended use
Refer to Ontario Regulation 493/17, s. 8(1)(a)(c)(b)(d).
Equipment and utensils that come into direct contact with food must be:
- Corrosion-resistant and non-toxic
- Free from cracks, crevices and open seams
Refer to Ontario Regulation 493/17, s. 8(2)(a)(b).
- Food storage
Food storage racks, shelves or pallets must protect food from contamination and be readily cleanable. Refer to Ontario Regulation 493/17, s. 31.
Storage of potentially hazardous foods so that the internal temperature is:- 4 C or lower
- 60 C or higher
Refer to Ontario Regulation 493/17, s. 27(1)(a)(b).
Refrigerated space that is adequate for the safe storage of potentially hazardous food. Refer to Ontario Regulation 493/17, s. 7(3)(d).
Equipment used for refrigeration or hot-holding of potentially hazardous foods must:
- Be of sufficient size to maintain proper temperatures
- Have accurate, easily readable thermometers
Refer to Ontario Regulation 493/17, s. 30(a)(b).
Storage of frozen food in a frozen state. Refer to Ontario Regulation 493/17, s. 28.
- Food handler training
At least one certified food handler or supervisor must be on the premises during operating hours. Refer to Ontario Regulation 493/17, s. 32.
Low-risk food premises: Food premises that prepare only low-risk food items and serve only low-risk and / or pre-packaged food items do not need food handler training. Refer to Ontario Regulation 493/17, s. 3.1(1)(2)(i)(ii)(iii).
- Food handlers
Food handlers must:
- Be clean and practice good personal hygiene
- Wear clean outer garments
- Take reasonable precautions to ensure that food is not contaminated by hair
Refer to Ontario Regulation 493/17, s. 33(1)(b)(c)(d).
- Cleaning and sanitizing - process requirements
Multi-service articles must be cleaned and sanitized after each use. These are containers and utensils meant for repeated use in food service. Refer to Ontario Regulation 493/17, s. 21(1).
Utensils other than multi-service articles must be cleaned and sanitized as often as needed to keep them sanitary. Refer to Ontario Regulation 493/17, s. 21(2).
Surfaces of equipment and facilities that do not come into contact with food must be cleaned and sanitized as often as needed to stay sanitary. Refer to Ontario Regulation 493/17, s. 22.
- Cleaning and sanitizing - equipment requirements
Utensils must be cleaned and sanitized using one of the following types of equipment:
Mechanical equipment. Refer to Ontario Regulation 493/17, s. 18(1).
- Must have thermometers to show wash and rinse temperatures. Refer to Ontario Regulation 493/17, s. 20(1)(b).
- Wash water must be clean and kept at a temperature of 60-71 C. Refer to Ontario Regulation 493/17, s. 20(1)(a)(i).
- The sanitizing rinse must be one of the following:
- A temperature of 82 C or higher for at least 10 seconds
- One of the following chemical solutions (at 24 C for at least 45 seconds):
- 100 ppm chlorine
- 200 ppm quaternary ammonium compound
- 25 ppm iodine
Refer to Ontario Regulation 493/17, s. 19(b)(c)(d).
Three-compartment sink and drainage rack made of corrosion-resistant material. Each sink compartment must be large enough for thorough cleaning and sanitizing of utensils. Refer to Ontario Regulation 493/17, s. 18(2)(i).
- Follow the three-compartment sink method of dishwashing:
- First sink: Wash items with soap and water
- Second sink: Rinse items with clean water
- Third sink: Sanitize items using one of the following methods (for at least 45 seconds):
- Clean water at 77 C
- 100 ppm chlorine at 24 C
- 200 ppm quaternary ammonium compound at 24 C
- 25 ppm iodine at 24 C
Refer to Ontario Regulation 493/17, s. 19(a)(b)(c)(d).
Two-compartment sink and drainage rack made of corrosion-resistant material. Each sink compartment must be large enough for thorough cleaning and sanitizing of utensils. Refer to Ontario Regulation 493/17, s. 18(2)(ii).
- Follow the two-compartment sink method of dishwashing:
- First sink: Wash items with soap and water then rinse them off with running water in the same sink
- Second sink: Sanitize items using one of the following methods (for at least 45 seconds):
- Clean water at 77 C
- 100 ppm chlorine at 24 C
- 200 ppm quaternary ammonium compound at 24 C
- 25 ppm iodine at 24 C
Refer to Ontario Regulation 493/17, s. 19(a)(b)(c)(d).
Reusable items like containers and utensils used in the sale / service of food cannot be sanitized using the two-compartment method. Refer to Ontario Regulation 493/17, s. 18(2)(ii)(a).
Low-risk food premises: Food premises that prepare only low-risk food items and serve only low-risk and / or pre-packaged food items are exempt from specific dishwashing equipment requirements. However, they must still follow cleaning and sanitizing regulations for utensils and multi-service articles. Refer to Ontario Regulation 493/17, s. 3.1(1)(2)(i)(ii)(iii).
- Mobile food premises
Separate holding tanks must be provided for potable water and wastewater, each with a readable gauge. Refer to Ontario Regulation 493/17, s. 4(1)(c)(d).
Single-use (disposable) articles must be used for food service. Refer to Ontario Regulation 493/17, s. 4(1)(b).
- Sanitary facilities (washrooms)
Sanitary facilities must:
- Be maintained according to the Ontario Building Code (Ontario Regulation 332/12). Refer to Ontario Regulation 493/17, s. 25(1).
- Not be altered without written approval from a public health inspector. Refer to Ontario Regulation 493/17, s. 24(1).
- Be properly equipped and kept sanitary and in good repair. Refer to Ontario Regulation 493/17, s. 25(2).
- Be equipped with:
- Hot and cold running water
- Soap
- Single-use towels or a hand dryer
- Toilet paper
- A garbage can
Refer to Ontario Regulation 493/17, s. 25(3)(a)(d)(e)(b)(c).
Request a consultation
© Niagara Region - 1815 Sir Isaac Brock Way, Thorold, ON, L2V 4T7 - Phone: 905-980-6000, Toll-free: 1-800-263-7215
