May 27,

Food Safety Inspection Disclosures

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Food Safety Inspection Disclosures

Effective July 7, 2014 the online food safety inspection disclosure system, is available to members of the public.
A hard copy of the complete report from the most recent inspection of a food premises is available upon request. To request a copy of a report, submit a completed “Request for Food Premises Inspection Report” form to Public Health.  The form may be picked up at Public Health or downloaded here, and then submitted by mail or in person to:
Peterborough Public Health
185 King Street
Peterborough, Ontario
K9J 8M1

or by fax to

The last report may be requested, and a copy will be provided within seven working days.

Inspection results are summarized into seven categories as explained below:

Refrigeration and Freezer Temperatures
In order to prevent bacteria growth and reduce the risk of foodborne illness food must be stored at appropriate temperatures. To achieve compliance in this area food premise operators must ensure:

  • all refrigerators are kept at 4oC or colder
  • all freezers are kept at -18oC or colder
  • all refrigerators and freezers have an accurate thermometer inside
  • foods such as soups and meats are cooled rapidly

Cooking and Hot-Holding Temperatures
Proper cooking, reheating and hot-holding temperatures can kill bacteria or prevent their growth. To achieve compliance in this area food premise operators must ensure:

  • thermometers are available and are used to check cooking, reheating and hot-holding temperatures
  • foods such poultry and meat are cooked to the appropriate temperatures
  • foods such as soups, gravies and food in steam tables are kept hot while waiting for service
  • cooked foods are reheated to proper temperatures before serving

Food Protected From Contamination
Improper handling of food can lead to its contamination by microorganisms and chemicals. To achieve compliance in this area food premise operators must ensure:

  • food handlers use appropriate utensils to minimize hand contact with food
  • cross contamination is prevented during storage and handling of food
  • hot and cold running water is present at required locations
  • food is wrapped, labeled, and stored off the floor
  • chemicals are stored separately from food and labelled

Utensils and Equipment Properly Cleaned and Sanitized
In order to prevent the spread of microorganisms utensils, equipment and food contact surfaces must be properly cleaned and sanitized. To achieve compliance in this area food premise operators must ensure:

  • clean utensils are properly stored and dispensed
  • mechanical dishwashing machines are functioning correctly
  • dishes and utensils are properly washed and sanitized when done by hand
  • food contact surfaces such as cutting boards are properly cleaned and sanitized
  • wiping cloths are properly sanitized

Food Handler Hygiene (including handwashing)
Microorganisms can easily be spread from food handlers to the food they prepare. Improper personal hygiene is a significant contributor to foodborne illness. To achieve compliance in this area food premise operators must ensure:

  • staff wash their hands properly and often
  • staff wear clean clothing
  • staff confine their hair with a hat or hairnet
  • sick employees stay home
  • staff not smoke while preparing food

Premises Clean and Properly Maintained
Floors, walls, ceilings and countertops must not only be clean but must be made of materials that are readily cleanable. This will help reduce the spread of microorganisms and help prevent pest problems. To achieve compliance in this area food premise operators must ensure:

  • food contact surfaces such as cutting boards can be readily cleaned and sanitized
  • floors, walls and ceilings are kept clean and in good repair
  • handwashing sink(s) are provided in the appropriate location(s) with liquid soap and paper towels
  • garbage and other wastes are disposed of properly
  • proper pest control methods are employed
  • lighting and ventilation are maintained

Certified Food Handler on Staff
There are City and County Mandatory Food Handler Certification by-laws that by January 1 2015, all moderate and high risk food premises must have at least one certified food handler present in a supervisory capacity at all times when food is being handled, prepared or served. A certified food handler is someone who has successfully completed the Food Handler Training and Certification Course offered by the health unit or another approved equivalent course.


Last modified on Oct 26, 2017