Food Service Establishment Risk Assessment

Use the chart below to determine the total public health risk associated with a particular food service establishment, the number assigned to the highest level of hazard of any food prepared or served by the food service establishment and the most extensive degree of handling received by any food prepared or served by the food service establishment shall be used.

The categories in the first column refer to premises in which food service establishments are located and the numbers in each row of that column quantify the level of risk associated with that location.

The categories in the first row refer to risk factors determined by: the type of handling received by the food in that food service establishment in combination with the level of hazard associated with the food prepared or serviced in that food service establishment; and the numbers in each column of that row quantify the level of risk of contamination or disease associated with that combination.

To determine the health risk associated with your type of food service establishment you must choose the type of food service establishment you are operating from the first column and then determine the level of hazard from the first row. The intersection of these two categories will determine your health risk.

If you are uncertain of the risks associated with your food service establishment a descriptions of the items appearing in the chart are listed below it.

“adult only establishments” means premises that are, by law, accessible only to adults and includes establishments Licenced under the Liquor Control Act from which minors are prohibited.

“extensively handled”, in relation to food, means food that has been or is being prepared in the food service establishment in a way that significantly increases the potential for contamination or temperature abuse of the food or the cross-contamination of equipment or utensils and includes food that has been or is being chopped, cut, mixed, stewed, simmered, blended, canned, pickled, cooked and cooled, or cooled and reheated.

“low risk food” means food that is not potentially hazardous food.

“medical boarding facility” includes a residential care facility Licenced under The Social Services Administration Act.

“medical treatment facility” includes a hospital, a sanatorium or a facility designated by regulations under The Mental Health Act.

“minimally handled”, in relation to food, means pre-packaged “ready to eat” food that has been or is being reheated or served in the food service establishment without having been removed from the original packaging.

“moderately handled”, in relation to food, means food that is neither extensively handled nor minimally handled and includes:

(a) food that has been or is being taken from a frozen state to a cooked state in one step in the food service establishment; or

(b) “ready to eat” food that was pre-packaged but has been or is being reheated or served in the food service establishment after having been removed from the original packaging.

“nursing homes” includes personal care homes Licenced under The Health Services Insurance Act.

“potentially hazardous” in relation to food, means potentially hazardous food as defined in the Food Service Establishment By-law.

“pre-packaged”, in relation to food, means food that was bottled, canned, or otherwise sealed or wrapped in a container that protects the integrity of the food prior to its arrival at the food service establishment and continues to be so packaged.