Unintended exposure to blood or bodily fluids to clients or personal service workers. These incidents must be recorded.
Adverse Water Quality Incident (AWQI)
Event that indicates that a small drinking water system may not be providing the quality of water that is necessary for the safety of the system’s users.
Physical removal of dust, dirt, grime and/or organic material (e.g., blood and/or other body fluids, microorganisms). This process is usually done with water, detergents, and friction. (Guide to Infection Prevention and Control in Personal Service Settings, 2018)
Complaint Based Inspection
A visit made to investigate and/or address complaints made by the public.
Corrected During Inspection (CDI)
The requirement was not in compliance, but was corrected before the Public Health Inspector left the facility.
Indicates that an infraction either requires correction or was corrected at the time of inspection. Non-compliance issues not corrected during the inspection are followed up by a Public Health Inspector through progress updates from the operator, during re-inspections or at the next routine inspection, depending on how serious the infraction is.
An infraction which has the potential to pose an immediate public health risk and/or lead to a foodborne illness (e.g., improper hot/cold holding temperatures, etc.). (Operational Approaches for Food Safety Guideline, 2019)
Equipment, instrument or items that penetrate the skin or mucous membranes and may have direct contact with blood. These items present higher risk for infection and require sterilization. (Guide to Infection Prevention and Control in Personal Service Settings, 2018)
A food safety program that provides the public with quick and easy access to the results of food safety inspections. View https://www.healthunit.com/about-dinesafe for more information.
A document that outlines the operational requirements that must be carried out by the owner or operator of a premises.
Product that is used on surfaces or equipment and instruments to kill disease causing germs found on surfaces or equipment and instruments.
Process that kills or destroys most disease producing germs.
Equipment Seized & Held
Equipment has been temporarily removed from use by a Public Health Inspector.
Inspection types indicated as follow-ups can either be an on-site re-inspection or a progress update from the operator. For food premises' that receive a DineSafe Inspection Summary Sign, the sign will only be updated when an on-site re-inspection occurs.
Infraction(s) identified during inspection that require additional follow-up.
Means food or drink for human consumption, and includes an ingredient of food or drink for human consumption. (Health Protection and Promotion Act (HPPA))
Means any person who is employed in a food premise, and handles or comes in contact with any utensil or with food during its preparation, processing, packaging, service, storage or transportation. (Ontario Food Premises Regulation (O. Reg. 493/17))
Food Handler Education on Site
Information given to the owner/operator at the time of the inspection in order to increase food safety awareness.
Any location where food or milk is manufactured, processed, prepared, stored, handled, displayed, distributed, transported, sold or offered for sale, but does not include a room actually used as a dwelling in a private residence. (HPPA) Examples include: convenience stores, grocery stores, churches, hotdog carts, fast food restaurants, full service restaurants, etc.
Food Premises Inspection Summary
A sign that is posted at a food premises to disclose the current conditions. (e.g. a Green (Pass), Yellow (Conditional Pass) or Red (Closed) DineSafe sign). View https://www.healthunit.com/about-dinesafe for more information.
An illness, usually either infectious or toxic in nature, that is caused by agents that enter the body when food is eaten.
A condition of a premises; a substance, thing, plant or animal other than man; or a solid, liquid, gas or combination of any of them, that has or that is likely to have an adverse effect on the health of any person. (HPPA)
High Risk Food Premises
An establishment which represents a high likelihood of occurrence of a foodborne illness outbreak. These food premises' are inspected a minimum of three times per year. (Operational Approaches for Food Safety Guideline, 2019)
The term that is used to describe an error that is made that breaks the law.
Any procedure that involves the introduction of equipment or instruments into the body or body cavities, by cutting, puncturing or otherwise entering intact skin or mucous membranes. (Ontario Personal Service Settings Regulation (O. Reg. 136/18))
License Approval Not Recommended
Facility not approved for licensing purposes at time of inspection.
License Approval Recommended
Facility approved for licensing purposes at time of inspection.
Licensed Child Care Setting
A premises operated by a person licensed under the Child Care and Early Years Act, 2014.
Low Risk Food Premises
An establishment which represents a low likelihood of occurrence of a foodborne illness outbreak. These food premises' are inspected each year or once every two years depending on the types of food. (Operational Approaches for Food Safety Guideline, 2019)
Means food that is not potentially hazardous food. (O. Reg. 493/17)
Manufactured Meat Product
Food that is the product of a process, that contains meat as an ingredient and that is customarily eaten without further cooking, and includes meat that is processed by salting, pickling, fermenting, canning, drying or smoking or otherwise applying heat or to which edible fats, cereals, seasonings or sugar have been added. (O. Reg. 493/17)
Moderate Risk Food Premises
An establishment which represents a moderate likelihood of occurrence of a foodborne illness outbreak. These food premises' are inspected a minimum of two times per year. (Operational Approaches for Food Safety Guideline, 2019)
Means any container or utensil that is intended for repeated use in the service or sale of food. (O. Reg. 493/17)
An infraction which does not pose an immediate health risk in and by itself, is not likely to lead to a foodborne illness, and/or does not directly relate to food handling practices (e.g., structural deficiency of floors or walls, etc. (Operational Approaches for Food Safety Guideline, 2019)
Equipment, instrument or item that does not typically come in contact with non-intact skin.
Not in Compliance
The minimum requirement of the applicable regulation / law was not met.
Notice of Intention
Notification made to the public health unit to advise of the opening/re-opening of a location, change of owner, new services, construction and/or renovations, etc.
Initial inspection carried out at facility by Public Health Inspector.
Owner / Operator
A person who has responsibility for and control over all activities carried out in a facility.
Personal Service Setting
A premises where personal services are offered where risk of exposure to blood (e.g. hairdressing and barber shops, tattoo and body piercing studios, manicure/pedicure salons, and various other aesthetic services), including home-based and mobile premises’.
Pool – Class A
Class “A” pools include pools: to which the general public is admitted; operated in part or as part of a program of an educational, instructional, physical fitness or athletic facility that receives public funding; located on the premises of a recreational camp. (Ontario Public Pools Regulation (R.R.O. 1990, Reg. 565))
Pool – Class B
Class “B” pools include pools: operated on the premises of an apartment building or single-family private homes that contains 6 or more units or a mobile home park; operated on the premises of a hotel or campground; operated in conjunction with a club, a condominium or co-operative community property that contains 6 or more units; operated in conjunction with a child care centre, a day camp or an establishment or facility for the care or treatment of persons who have special needs, for the use of those persons and their visitors. (R.R.O. 1990, Reg. 565)
Pool – Class C Facilities
Class “C” facilities include any of the following: public wading pools, public splash pads and water slide receiving basins. (R.R.O. 1990, Reg. 565)
Water that is of sufficient quality for humans to drink.
Potentially Hazardous Food
Means food in a form or state that is capable of supporting the growth of infectious or toxigenic micro-organisms and which requires time and temperature control to limit such growth. (O. Reg. 493/17) Examples include foods with high levels of protein, moisture and neutral acidity (i.e. meats, poultry, dairy products, etc.).
Product Seized & Destroyed
Food has been seized under the authority of a Public Health Inspector and destroyed (thrown out).
Product Seized & Held
Food has been temporarily removed from sale by a Public Health Inspector.
Personal services that are illegal in Ontario (e.g. ear candling, ear coning, scleral tattoos, fish pedicures).
Food that is edible without further cooking by the food handler or the consumer. Examples include raw fruits and vegetables, and previously cooked meats (e.g. deli meat for sandwiches).
Information is directed to an appropriate source for additional assistance (e.g. Fire Department, Building Department, Canadian Food Inspection Agency).
A follow-up visit to a facility conducted by a Public Health Inspector to check that previously identified problems have been corrected. Re-inspections are carried out within a period of time that is relative to how serious the problem is.
Re-inspection scheduled to take place. Re-inspections are carried out within a period of time that is relative to how serious the problem is.
Inspection report was reviewed with owner/operator.
A visit made to make sure that the minimum standards set out in the applicable regulation are met.
A portion of food or water collected for lab analysis or testing.
Sanitize / Sanitizing
Means treatment designed to reduce the level of microorganisms to a level that will not compromise the safety of food products. (O. Reg. 493/17)
A chemical used to effectively sanitize various food contact surfaces and equipment. The chemical used must be an approved sanitizer (e.g. chlorine (bleach), quaternary ammonium compound (quats), iodine).
Satisfactory - No Action Required
The facility has met all the requirements of the applicable regulation at the time of the inspection.
Section 13 Order Revoked
The owner/operator has corrected the health hazard that was identified in an order under Section 13 of the Health Protection and Promotion Act (R.S.O. 1990, c. H.7) and the order is no longer required.
Section 13 Order Served
An order under Section 13 of the Health Protection and Promotion Act (R.S.O. 1990, c. H.7) was given to an owner/operator. A Public Health Inspector was of the opinion, upon reasonable and probable grounds, that a health hazard exists, and the requirements specified in the order are necessary to decrease the effect or to eliminate the health hazard.
An inspection was conducted as a result of a request, referral or complaint. Examples may include: an operator may request a consultation at their premises, a partner agency may refer a matter to the Health Unit, or a member of the public may have a concern about a facility.
Items that have the potential to penetrate the skin (e.g. needle, blades, lancets, etc.).
Container used for the safe disposal of sharps. Specially-designed to be puncture and leak-resistant.
Means any container or eating utensil that is to be used only once in the service or sale of food. (O. Reg. 493/17)
Single-Use / Disposable Item
Item that is designed or intended to be used once and then discarded immediately. These items cannot be cleaned, disinfected or sterilized.
Small Drinking Water System
In general, a premises that makes drinking water available to the public and does not get their drinking water from a municipal drinking water system. Examples include, but are not limited to: motels, restaurants, seasonal trailer parks, and places of worship.
A hydro-massage pool containing an artificial body of water that is intended primarily for therapeutic or recreational use, that is not drained, cleaned or refilled before use by each individual and that utilizes hydro-jet circulation, air induction bubbles, current flow or a combination of them over the majority of the pool area. (R.R.O. 1990, Reg. 565)
Instruments or tools that have gone through a sterilization process (see sterilization).
Process known to destroy all microorganisms including viruses, bacteria, fungi and bacterial spores. All items that pierce, penetrate the skin, and/or hold sterile items must be sterilized.
Equipment or device used for the destruction of all microorganisms (e.g. viruses, bacteria, fungi and spores).
A legal document was issued by a Public Health Inspector to an owner/operator requiring them to appear in an Ontario Court of Justice regarding an infraction.
One or more offence notices (tickets) with set monetary fines have been served to an owner or operator for errors observed in a facility.
Includes kitchenware, tableware, glasses, cutlery or other similar items used in the handling, preparing, processing, packaging, displaying, serving, dispensing, storing, containing or consuming of food. (O. Reg. 493/17)
Water used for public consumption, food preparation or recreation that is collected and submitted to a lab for analysis.