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(2) Subsection (1) does not apply to any of the following: 1.
Service animals described in subsection 80.45 (4) of Ontario Regulation 191/11 (Integrated Accessibility Standards) made under the Accessibility for Ontarians with Disabilities Act, 2005 that are in an area of the food premise where food is served, sold or offered for sale. Live birds or animals that are offered for sale on food premises other than food service premises, if the medical officer of health has given approval in writing for the keeping of the birds or animals on the premises. Live aquatic species displayed or stored in sanitary tanks on food premises. Table covers, napkins or serviettes used in the service of food shall be clean and in good repair. Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces shall be, (a) in good repair; (b) clean; and (c) used for no other purpose. (1) Every vending machine in a food premise that automatically mixes water to create a product shall be provided with a potable water supply piped into the machine under pressure.
(3) Subsections (1) and (2) do not apply if the medical officer of health is satisfied that the mechanical dishwasher will effectively clean and sanitize utensils and is appropriate for use at the food premise. (1) Multi-service articles shall be cleaned and sanitized after each use.
(2) Utensils other than multi-service articles shall be cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition. The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition. Toxic or poisonous substances required for maintenance of sanitary conditions shall be, (a) kept in a compartment separate from food so as to preclude contamination of any food, working surface or utensil; (b) kept in a container that bears a label on which the contents of the container are clearly identified; and (c) used only in such manner and under such conditions that the substances do not contaminate food or cause a health hazard.
PART III Operation and Maintenance Commencement of operations 5.
A person who gives notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16 (2) of the Act shall include his or her name, contact information and the location of the food premise in the notice. Every operator of a food premise shall ensure that the results of any inspections conducted by a public health inspector are posted in accordance with the inspector’s request. (1) Every food premise shall be operated and maintained such that, (a) the premises are free from every condition that may, (i) be a health hazard, (ii) adversely affect the sanitary operation of the premises, or (iii) adversely affect the wholesomeness of food therein; (b) no room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is used for sleeping purposes; (c) the floor or floor coverings are tight, smooth and non-absorbent in rooms where, (i) food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed, (ii) utensils are cleaned, or (iii) washing fixtures and toilet fixtures are located; (d) the walls and ceilings of rooms and passageways may be readily cleaned and may be maintained in a sanitary condition; (e) every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition so as to prevent contamination of food; (f) every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is kept free from materials and equipment not regularly used in the room; (g) the floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed are kept clean and in good repair; and (h) single-service containers and single-service articles are kept in such a manner and place as to prevent contamination of the containers or articles.
Join free online chat rooms and chat with friends, meet new people and more.(3) Every sanitary facility in a food premise shall be equipped with, (a) a constant supply of hot and cold running water; (b) a supply of toilet paper; (c) a durable, easy-to-clean receptacle for used towels and other waste material; (d) a supply of soap or detergent; and (e) a method of hand drying that uses single-service towels or a hot air dryer.(4) A food premise where water-flush toilets could not be installed is exempt from the requirements of clauses (3) (a), (d) and (e) if, (a) non-flush toilets or privies completely separate from the food premise were constructed in accordance with a permit issued under the Building Code Act, 1992; and (b) the facilities are lighted and provided with commercially packaged single-use moist towelettes.(1) In every mobile food premise, (a) food shall be prepared within the premise and served to the public by persons working within the premise; (b) only single-service articles shall be used to serve the food; (c) separate holding tanks shall be provided for potable water and waste water; and (d) every waste tank and water supply tank shall be equipped with an easily readable gauge for determining the waste or water level in the tank.(2) Clauses (1) (c) and (d) do not apply to mobile food premises that sell only pre-packaged or non-hazardous food.
(2) Subsection (1) does not apply if the food premise is a meat plant licensed under Ontario Regulation 31/05 (Meat) made under the Food Safety and Quality Act, 2001 or a plant licensed under the Milk Act. (1) Every operator of a food premise shall ensure that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12 (Building Code) made under the Building Code Act, 1992.