Find inspection results for restaurants, cafes, mobile food trucks, and other food premises
Food safety requirements when opening or renovating, and operating a food premises
Food Safety resources, and the role of your Public Health Inspector
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How to schedule your exam
Keep you and your family safe from food borne illnesses while shopping, cooking, and serving food
Information on how to submit a complaint and what to do if you suspect you have food poisoning
Do you thaw foods safely? Thawing of hazardous food at room temperature could lead to foodborne illness. One way to prevent foodborne illness is to control the temperature of food and to keep food out of the temperature danger zone.
You must cook hazardous foods to the recommended minimum internal temperature and hold for 15 seconds. Always use a clean and sanitized probe thermometer to check food temperatures.
To make sure the proper food temperatures are reached and maintained, you should use a probe thermometer. A probe thermometer is a thermometer that has a pointy metal stem that can be inserted into food.
When it comes to serving wild game at dinners or events, there is a lot of important information you should review first. The role of WECHU is to make sure that all events that serve wild game are following the applicable regulations.
La bactérie Campylobacter est présente notamment chez la volaille, le bétail, les porcs, les moutons, les chats, les chiens et les rongeurs.
If you're operating a food premise you can properly wash your dishes in a three compartment sink by following these steps:
Foodborne illness, also known as food poisoning, is an illness resulting from consuming food that has harmful bacteria, viruses, parasites, or chemicals that can make you sick. You can have foodborne illness and not even know.
Recalls and allergy alerts are issued by the Canadian Food Inspection Agency (CFIA), in consultation with Health Canada.
L’amibiase est une infection intestinale causée par un parasite qui vit dans les matières fécales des personnes infectées.
