Any facility or location where food is prepared, stored or served to the general public is considered a Food Premises. This includes food production or manufacturing facilities, food stores, restaurants, bakeries, butcher shops, catering facilities, mobile vending carts and temporary food events at fairs or festivals.
Food Premises are inspected on a regular basis to ensure compliance with the Food Premises Regulation and the Food Safety Act. Inspections determine if industry standard practices are being followed with respect to general food handling, storage temperatures, sanitation, employee hygiene and equipment or food contact surface disinfection procedures for the specific type of processes and foods involved.
Public Health Inspectors pay particular attention to ensuring that food is protected from possible contamination by chemicals or microorganisms and that adequate temperature controls are in place during the heating, cooling and storage of potentially hazardous foods. The general sanitary and physical condition of the premises is also evaluated.
Fraser Health does not inspect or monitor those facilities where only prepackaged, non-potentially hazardous foods are offered for sale.
In general, hazard ratings are assigned based on an assessment of violations or conditions noted at the time of inspection.