Food is adulterated when a harmful substance is added, making it unfit for consumption.
The action of removing visible soil and debris through the use of soap and warm water.
Occurs when a member of the public makes a complaint to Public Health about a premise. It may also be performed if food-borne illness is suspected to have occurred as a result of eating at a particular premise.
A legal outcome of a charge placed before the Ontario Court of Justice in which an individual or business has either plead guilty to the charge or has been found guilty of an offence by the courts at the completion of a trial. The outcome may include fines and/or court orders or alternative sentencing.
Corrected During Inspection
Infractions that are corrected during the time of inspection.
An infraction that has the potential to lead to food-borne illness.
The transfer of harmful material such as pathogens from one item to another. An example of cross-contamination is using the same cutting board for raw chicken and then for ready-to-eat food, without thoroughly washing and sanitizing between uses.
The temperature range between 4°C (40°F) and 60°C (140°F) where harmful pathogens in food will grow rapidly.
An inspection completed as the result of an emergency response, a food recall, a licensing inspection or as follow-up to an outbreak investigation.
A basin with continuously running water that is used to store scoops in between servings.
Is food or drink for human consumption or an ingredient of food or drink for human consumption.
Food Contact Surface
Any surface that comes into direct contact with food, such as equipment, cutting boards, utensils, containers, etc.
Also known as “food poisoning”, results from eating food or drinking beverages contaminated with bacteria (or their toxins), parasites, viruses or chemicals. Salmonella and E.coli are two common types of bacteria that cause food-borne illness.