Food sold or served to the public in Lambton County must be prepared in an approved facility. Lambton Public Health (LPH) conducts inspections at local restaurants, grocery stores, variety stores, home-based food businesses, and other locations to ensure food safety.
If you are planning to open a new food premises, or purchasing an existing one, there are several things to consider:
- All Lambton County food premises operators must notify Lambton Public Health of a proposed food premises
- Complete and forward the “Notice of Intent to Operate a Food Premises” form found in the Start Smart package
- Talk with a public health inspector (PHI) before starting any construction or renovation of a food premise to ensure you meet the requirements
- Schedule a pre-opening inspection of the proposed food premises with a PHI (two-weeks notice is required)
- Register for the Food Handler Certification Course
- Learn about food safety in Ontario including Ontario’s Food Premises Regulation and check out the resources below
If you are opening, purchasing an existing one, or making renovations to an existing food premises, talk with a public health inspector and contact Lambton Public Health.
Operating a Home Food Business
Operators are required to notify LPH when opening a home-based food premise in Lambton County. All food premises, including home-based businesses, are subject to the requirements of the Health Protection and Promotion Act (HPPA), the Ontario Food Premise Regulation and inspections by a public health inspector. Operators are advised to contact their municipality to determine if additional licensing or zoning requirements apply.
A home-based food premise is a food business that operates from a private home with the intent of selling or providing food to the public. To operate legally, a home food business must receive approval from and be routinely inspected by public health.
Home-based food business preparing only low-risk foods will be permitted to operate within Lambton County from their residential kitchen. Low risk foods are non-potentially hazardous food: a food that generally will not support the growth of pathogenic (disease causing) micro-organisms and/or the production of their toxins.
Type of food items permitted:
Only low-risk food items can be prepared in a residential kitchen. These types of foods present a low risk of foodborne illness and do not require refrigeration. Examples include:
- Most bread and buns (without meat, cream filling, etc.);
- Most baked goods (with no custard);
- Chocolate, hard candies and brittle;
- Coffee beans and tea leaves;
- Fudge and toffees;
- Pickles, jams and preserves;
- Granola, trail mix, nuts and seeds;
- Cakes (icing that doesn’t require refrigeration), brownies, muffins, and cookies.
Type of food items NOT permitted:
High and moderate risk foods cannot be prepared in a residential kitchen. These types of foods can support the growth of bacteria. Potentially hazardous foods, foods that require time-temperature control to keep them safe for human consumption, are not permitted to be prepared in a home-based food business. These foods need to be cooked to a high enough temperature and / or stored in the fridge or freezer. Examples include:
- Icings that require refrigeration (such as cream cheese icing);
- Custards, cream fillings, or dairy-based desserts;
- Meats, seafood, or foods that contain meat (such as meat pie or sandwich feeling);
- Cooked rice and pasta;
- Soy, tofu, and other protein-rich foods;
- Processed or cut fruits and vegetables, such as salads;
- Soups and sandwiches;
Home Food Business: Basic Facility Requirements
For home food businesses preparing ONLY low-risk foods:
- A single-compartment sink, as a minimum. This sink must be equipped with hot and cold potable (drinkable) water under pressure, liquid hand soap and disposable paper towels. This sink will be used for hand washing during food preparation and as a wash sink afterwards. This sink must be plumbed in as a component of the fixed plumbing system.
- All utensils must be washed and sanitized according to O. Reg. 493/17. However, if the premises only has a single-compartment sink, this sink must be used for washing and rinsing, followed by sanitizing in a tub or bin large enough to submerge the utensils in an appropriate sanitizing solution.
- If multi-service articles are used (i.e., eating utensils or containers intended for repeated public use), then the premises requires a three-compartment sink or a mechanical dishwasher meeting the requirements of O. Reg. 493/17, section 20.
- There must be at least one certified food handler overseeing food preparation during all times of operation.
- Premises must have an accurate working thermometer in all refrigeration and freezer units and ensure proper storage of raw and ready-to-eat foods.
- If the home has domestic animals, there must be a means to prevent the animals from entering the food preparation area while food preparation for the business occurs. This may include a door, blockade or baby gate, or a designated room that the animals can be secured in.
For home food businesses preparing POTENTIALLY HAZARDOUS foods:
- A separate kitchen is required within the home. This kitchen must be separate from your residential kitchen and be used for your food business only.
- To clean and sanitize utensils, premises must use a mechanical dishwasher or a sink set-up that complies with the requirements set out in Part 4 of O. Reg. 493/17. If multi-service articles are used (i.e., eating utensils or containers intended for repeated public use), then the premises requires a three-compartment sink or a mechanical dishwasher meeting the requirements of O. Reg. 493/17, section 20.
- Premises that have a satisfactory dishwasher but use some items too large to fit in the dishwasher, must also have at least a two-compartment sink capable of washing and sanitizing all items.
- Premises must have a separate handwashing basin situated for convenient access to food handlers, with an adequate supply of potable hot and cold running water under pressure, liquid hand soap and disposable paper towels. This handwashing sink must be in addition to any required utensil washing sinks.
- Premises without a satisfactory dishwasher must have a two or three-compartment sink and a separate handwashing basin.
- Premises must have an accurate working thermometer in all temperature-controlled units and ensure proper storage of raw and ready-to-eat foods. Premises must also have available and use an accurate probe thermometer to confirm the internal cooking, re-heating and hot-holding temperatures of potentially hazardous foods. Temperatures must be recorded a minimum of once daily. Operators must also keep receipts of all purchased food products for one year.
- There must be at least one certified food handler overseeing food preparation during all times of operation.
- If the home has domestic animals, there must be a means to prevent the animals from entering the food preparation area. This may include a door, blockade or baby gate, or a designated room that the animals can not enter.