Food Safety
- A Guide to Opening a Food Premises
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Building Plan
A plan must be submitted (preferably to scale) of your facility showing the location of all rooms within the facility. This includes food preparation, storage, service areas, washrooms, and locker areas.
Layout of Facility
- Produce a diagram of all rooms. See example on page 5.
- Plan a good flow pattern for handling foods from receiving through to the serving of foods.
- Ensure adequate refrigeration and storage space to handle the volume of foods expected.
- Ensure adequate separation between dirty/clean dishes, and raw/ cooked or ready-to-eat foods.
- Living quarters must be completely separate from any room where food is prepared, served or stored.
Sanitary Facilities
- Provide conveniently located hand wash sinks in food preparation areas.
- Additional hand wash sinks may be required in bar areas or wait stations. Consult a Public Health Inspector.
- Your local Building Inspector determines the number of washrooms required within your facility.
- All hand wash sinks must have a supply of hot and cold running water, liquid hand soap and paper towels.
Floors, Walls and Ceilings
- Describe the type of finish you plan to use on the floors, walls and ceilings throughout your establishment.
All finishes must be smooth, non-absorbent and easily cleanable in all areas where:
- food is prepared, served or stored
- utensils are washed
- washrooms are located
- Base junctions where the wall and floor meet should be coved, for ease of cleaning.
Janitorial Facilities
- Every premise should have a utility sink for equipment such as floor mops.
- Adequate space is required for the storage of cleaners and cleaning equipment, and must be separate from food preparation and food storage areas.
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