Hungry for Results

Written by admin, July 8, 2014

July 7, 2014 – Public Health Unveils New Web-Based Food Safety Disclosure Program 

The Peterborough Public Health has launched a web-based disclosure program for food establishments so that members of the public can view inspection results dating back from January 2014.

The link to this new interactive tool can be found at|My Home & Environment|My Community|Food Safety Inspection Disclosures.  From there you will be able to search a specific food premise alphabetically, by name, and/or location to view the results of the inspections conducted there.

“The food safety disclosure program’s main goal is to reduce the risk of food borne illness in the community,” explains Atul Jain, Manager of Inspection Services. “This is accomplished by providing the general public with easy access to information about inspection outcomes allowing them to make informed decisions about where to dine and for ensuring owners/operators of food premises to be in compliance with food safety regulations.”

Inspection results are summarized into seven categories as explained below:
1.     Refrigeration and Freezer Temperatures
In order to prevent bacteria growth and reduce the risk of foodborne illness food must be stored at appropriate temperatures

2.     Cooking and Hot-Holding Temperatures
Proper cooking, reheating and hot-holding temperatures can kill bacteria or prevent their growth.

3.     Food Protected From Contamination
Improper handling of food can lead to its contamination by microorganisms and chemicals.

4.     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.

5.     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.

6.     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.

7.     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.


For further information, please contact:
Atul Jain
Manager, Inspection Services
705-743-1000, ext. 259