A Guide to Opening a Food Premises Step 1 - Step 2 - Step 3 - Fact Sheets The protection of food is an important part in the operation of a food service business. It is estimated that approximately two million cases of food borne illnesses occur per year in Canada. Operating a safe, sanitary food premises can help to prevent these illnesses from occurring. A well-run operation reduces both food wastes and the risk of negative publicity. It also attracts customers. Through the required review of your facility plans and proposed menu we can help ensure that your equipment and refrigeration are sufficient for your needs. Proper equipment and layout ensures a well-run, economically viable operation that protects the public's health. We can help by providing information and advice to you and your staff during inspections of your facility. We also provide food handler training seminars. Inspections and training programs are in place to help prevent problems from occurring within your food premises.  You and your Public Health Inspector share a common goal which is TO SERVE SAFE, QUALITY FOOD TO THE PUBLIC.  The purpose of this guide is to provide information on what is required to operate a food premises, and on the services provided by the Health Protection Department.   Step 1 Step 2 Step 3  Fact Sheets Review Regulation 562 of the Health Protection and Promotion Act which applies to everyone opening a food premises in Ontario. Read these regulations carefully to determine how they apply to your business. Take time to go through this checklist and the following information. Checklist - Planning Guide for Opening a Food Premises • Property Site Plan • Building Plan • Equipment Plan Send a Notice of Intention to Operate a Food Premises, to your local health unit office. Arrange for a consultation with your local Public Health Inspector before you go forward with any type of construction.  Mobile Chip Wagon -  French Fries only Mobile Food Premises - Serving all types of food Mobile Hot Dog Cart - Hotdogs only