Food inspection violation codes are developed in accordance with specific sections of the Food Premises Regulation. This is intended to provide a direct correlation of compliance between the Regulation and the standard of practice expected of the food premises operator.
The Violations are categorized under requirements for Construction, Approvals and Permits, Training, Food Sources and Protection, Equipment, Utensils and Cleaning, Employees, Food Safety Management and Municipal health bylaws, Control of Food Hazards, Maintenance and Sanitation, Hygiene and Communicable Disease, and Education.
Violations which are considered CRITICAL (i.e. conditions most likely contribute to food borne illness such as improper temperature control) are highlighted in RED text. Violations which are considered NON-CRITICAL are shown in BLACK text.