Food Inspection
Frequently Asked Questions
How often will inspection results be updated on the website?
Inspection results will be posted on the website weekly.
I think I got food poisoning from a restaurant. What should I do?
If you or someone else in your party became ill after eating at a particular establishment, call the Porcupine Health Unit at (705) 267-1181 or toll-free at 1-800-461-1818.
You'll be asked what you ate and drank at the food service establishment and which symptoms you experienced. The information you provide will be kept confidential, and your answers will help us determine if there is a problem with the establishment.
For medical advice, consult with a physician or call Telehealth Ontario at 1-866-797-0000 to assess your health status.
How do I file a complaint about a food premise?
If you eat at a restaurant or purchase food from a food premise (e.g., grocery store, convenience store, etc.) and you have concerns about the food you were served or the cleanliness of the premise, you can call the Health Unit and file a complaint.
All food complaints and suspected cases of food poisoning are investigated by a health inspector within 24 hours.
What is the purpose of food safety inspections?
The purpose of food safety inspections are:
- To reduce the possibility of foodborne illness for people eating and/or purchasing products from various food premises.
- To monitor and evaluate staff handling/preparing and/or serving food at various locations to ensure they comply with safe food handling practices and basic sanitation requirements as set out by the Ontario Ministry of Health and Long-Term Care.
- To improve the skills of people working in the food industry by providing training courses.
- To promote self-monitoring of food premises by operators and staff well trained in HACCP (Hazard Analysis Critical Control Point) principles.
Which food safety standards do retail food establishments need to meet to pass an inspection?
A retail food establishment will pass an inspection when:
- food is stored, prepared, cooked, held, and served at safe temperatures;
- food is protected from contamination;
- food handlers practice proper personal hygiene; and
- food contact surfaces are maintained in a clean and sanitary manner.
How often are food establishments inspected?
All food establishments are inspected a minimum of one, two, or three times per year. The frequency of inspections depends on:
- the types of food served;
- the type of population served;
- the number of preparation steps; and
- an establishment's history of foodborne illness.