Government > Restaurant Inspection

NiagaraInfoDine Frequently Asked Questions

What is NiagaraInfodine?
NiagaraInfodine is a new food safety program that allows the public to access, via the internet, the most recent inspection information about food establishments in the Niagara Region. Its aim is to promote food safety and sanitation in retail food business establishments throughout the Niagara Region.

When did NiagaraInfoDine start?
The website was launched on March 5, 2007.

Why a Food Safety Disclosure Program?
The new program will benefit both the public and food operators. It is intended to help improve food safety standards, reduce the risk of foodborne illness, and raise consumer awareness regarding food safety. Research has demonstrated that disclosure systems improve compliance with food safety legislation and enhance food safety standards in retail food business establishments.

Why have you decided to post health inspection reports of restaurants on the Web?
To provide the public with more information in order to allow them to make informed choices about where to dine. Also, to highlight the reality that the vast majority of our food service establishments are safe, clean and well run. Negative media coverage of the worst 1% of our restaurants unfairly paints the remaining 99% with the same brush.

Are all food establishments included in the NiagaraInfodine program?
Initially only certain retail food establishments, such as restaurants, fast food establishments and food stores will be included in the program.

How many food establishments are there in the Niagara Region?
There are approximately 2700 food establishments in the Niagara Region. Over 900 are restaurants.

What do Public Health Inspectors look for during a food safety inspection?
Public Health Inspectors look for any conditions that might result in a foodborne illness, as well as any violations of the Ontario Food Premises Regulation. These are generally considered 'critical infractions' or 'non critical infractions'.

What are some examples of critical infractions?

  • Hazardous foods (e.g. meat, poultry, fish, and shellfish) are not cooked to the internal temperature required to kill potentially harmful bacteria.
  • Hazardous foods are not kept cold enough to prevent the growth of harmful bacteria.
  • Contamination of ready-to-eat foods with raw foods/chemicals/pesticides.
  • Food handling staff observed not washing their hands prior to handling food.
  • Potential for food contamination due to the establishment being infested by insects or rodents.
Note: Items that pose an immediate risk of foodborne illness must be corrected at the time of inspection.

What if the operator does not correct a critical infraction in the prescribed time?
The Public Health Inspector has a number of tools available to bring about compliance with the regulations and promote food safety. Our primary goal is to educate the owner/operator of the food establishment. If this fails then enforcement strategies may include ticketing, prosecution and closure.

What are some examples of non critical infractions?

  • Food processing equipment is poorly designed, or the arrangement of food preparation equipment in a kitchen prevents easy access for cleaning and maintaining clean and sanitary conditions.
  • Food processing equipment and food contact surfaces are not maintained in a clean and sanitary manner, regardless of poor design or arrangement of equipment.
  • Food handlers are not wearing clean aprons.
  • Hair restraints are not worn by food handlers while they are handling food.
  • No approved testing method to check the sanitizer concentration in automatic dishwashers available. (e.g. test kit / test strips)
  • Insect and vermin-proof containers are not provided where required.
  • Garbage has not been removed to maintain the establishment in a sanitary condition.
Note: Follow-up inspections will take place at the discretion of the Public Health Inspector. Minor infractions observed in an establishment can often be followed up during the next regular inspection

How often are food establishments inspected?
All food premises are assessed and assigned a risk category (high, medium or low). The risk assessment is intended to provide a rational basis for Public Health Inspectors to plan the extent of food safety strategies and to help schedule the minimum number of required inspections.

  1. High Risk Food Establishment (Minimum of three inspections per year)
    A High Risk Food Establishment is a premise which prepares hazardous foods and must meet at least one of the following criteria:
    • Use processes involving many preparation steps and foods frequently implicated as the cause of foodborne illness (e.g. full menu restaurants, large banquet facilities, and large catering operations).
    • Preparation of foods that involve multiple preparation steps (e.g. defrosting, cooking, cooling, storing, reheating, preparing, hot holding, slicing, de-boning, mixing, and serving).
    • Establishments associated in the past with foodborne illness.

  2. Medium Risk Food Establishment (Minimum of two inspections per year)
    A Medium Risk Food Establishment is a premise which must meet one of the following criteria:
    • Prepare hazardous foods that do not meet the criteria outlined in High Risk Food Establishments as outlined above, or
    • Prepare non-hazardous foods with extensive handling and/or high volume of patrons (e.g. bakeries).

  3. Low Risk Food Establishment (Minimum of one inspection per year)
    A Low Risk Food Establishment is a premise which:
    • Prepares and/or serves non-hazardous foods without meeting the criteria outlined in a Medium Risk Food Establishment as outlined above, or
    • Serve prepackaged hazardous foods, or
    • Use a food storage facility for non-hazardous foods only, and/or
    • Have public health concerns that relate primarily to sanitation and maintenance (e.g. Variety stores).

How often will inspection results be updated on the website?
The website will be updated twice weekly.

What Legislation governs a Public Health Inspector?
Public Health Inspectors (PHI's) are governed by the Health Protection and Promotion Act (HPPA) which gives the inspector the authority to inspect all food premises pursuant to the Ontario Food Premise Regulation 562. The purpose of the Food Premise Regulation 562 is to improve health by reducing the incidence of food-borne illness. PHI's are required to inspect all high, medium and low risk food premises where food is stored, prepared and served to the public.

Does the restaurant operator get advance notice of the health inspection?
No, the inspections, although pre-planned by the inspector, are conducted on a surprise basis, without any prior warning.

When would a food establishment be ordered closed by the Niagara Region Public Health Department?
A closure order is issued to the operator of a food establishment when the Public Health Inspector is of the opinion, upon reasonable and probable grounds, that an immediate health hazard exists. Under these conditions, an order to close the establishment under Section 13 of the Health Protection and Promotion Act will be issued. A Section 13 order is issued to eliminate or decrease the effect of the health hazard. An order is a legal document. Failure to comply with an order is an offence, which upon conviction, could result in a significant fine.

What are some examples of infractions leading to a closure order?
A health hazard can be any condition that will likely lead to a foodborne illness if the condition is not corrected. Examples include:

  • Establishment is infested with insects or rodents
  • Evidence of food contamination.
  • The food establishment does not have sufficient potable water to operate in a sanitary manner.
  • Sewage back-up into food preparation or storage areas

I think I have 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 Niagara Region Public Health Department at 905-688-3762 or 1-800-263-7248. You will 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.

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