Anywhere food is prepared, served or sold to the public is subject to routine health inspections. This includes restaurants, food trucks, grocery stores, convenience stores, banquet halls and institutional food premises.
Public health units are required to inspect facilities according to the following minimum schedule:
- Not less than once every four months for high risk food premises;
- Not less than once every six months for medium risk food premises; and
- Not less than once every 12 months for low risk food premises.
Inspections are not scheduled in advance, and are done without prior warning.