Wild Game Dinner / Event Requirements

The primary role of Niagara Region Public Health is to ensure that all foods prepared for a wild game dinner do not contaminate an inspected food premise and patron information is collected to ensure any reports of illness can be properly investigated. Wild game dinner / events must meet the standards outlined in the following regulatory legislation.

The Health Protection and Promotion Act, 1990 (Ontario Regulation 562 - Food Premises)
Fish and Wildlife Conservation Act, 1997 (Ontario Regulation 665 - Hunting)

Event organizer requirements

A food premise may have uninspected meat onsite, obtained through hunting, for the sole purpose of serving it at a wild game dinner event, provided the following requirements are met:

All meats must be lawfully obtained under a valid hunting, trapping or fishing license and donated for use at that event
The event must be hosted for a charitable purpose and all profits are used for that charitable purpose
At least five days before the event is held, the person hosting the event must provide written notice to Niagara Region Public Health. This can be done by using the online special event form
The food premise or operators hosting the wild game event must keep:

A list of all patrons who attend the event. The list must include the patrons name, address and telephone number in full
A list of all persons who donate uninspected meat for a wild game event. This list must include the donor's name, address and telephone number in full and the name of the species from which the donated meat originates
All records of the event must be held for a duration of one year and provided upon request to the Conservation Authority or Niagara Region Public Health

The public is to be notified in writing that the meat served is uninspected and has not been inspected in accordance with Ontario Regulation 31/05 (Meat) made under the Food Safety and Quality Act, 2001 or the Meat Inspection Act (Canada), 1985

Notice shall be clearly printed on each ticket issued to a patron
And also be posted in a conspicuous place at the entrance to the venue

The uninspected meat stored on site must be handled, prepared and stored so that it does not come into contact with other food before the other food is served
All utensils, equipment and food contact surfaces used in connection with the uninspected meat shall be washed and sanitized in accordance with Ontario Food Premises Regulation 562