The Hazard Rating represents the relative level or degree of hazard of the food premises determined by the Public Health Inspector for a particular inspection. It is normally the sum of all violations identified at the inspection. However, a Public Health Inspector may alter the Hazard Rating depending on the seriousness of the noted condition(s). For example, a food premise having a non-functioning dishwasher as the only observed violation should receive a Low hazard rating. However, the Inspector may instead assign it a Moderate or High hazard rating if there is no interim alternate to safely wash and sanitize dishes and utensils in the interim.
In general, the Hazard Rating describes the condition of a food premise at the time of inspection as follows:
Low: the food premises was found to be in general compliance with the Food Premies Regulation and was adhering to good food handling practices. The Public Health Inspector believes there are no issues related to food safety that would require immediate correction.
Moderate: The food premises was found to be mostly in compliance with the Food Premies Regulation, but there are some problems observed with respect to food handling and/or operating procedures. The Public Health Inspector believes some issues need to be addressed promptly.
High: Significant problems were observed related to food handling and/or operating practices. The current operation presents a significant increase in risk of food borne illness. The Public Health Inspector believes immediate action(s) are necessary in order to eliminate the observed hazard(s). Otherwise, enforcement action(s) up to issuance of a closure order will take place.