Safe Food Handling
Every year over 4 million people get sick with food related illnesses. The Public Health Inspection team at Cypress Health Regions work diligently to prevent foodborne illness in the Cypress Health Region restaurant and food facilities. . Check out the links below for information of safe food handling in your home.
The Cypress Health Region offers FOODSAFE Level 1 courses a number of times throughout the year. This course demonstrates the cause, effects, and prevention of food poisoning and other foodborne illness. Upon successful completion of the course, the student will understand and be aware of safe food handling practices, the significance of good personal hygiene, sanitation, pest control, and proper dishwashing techniques. Participants will receive a certificate following successful completion of the course.
There is a $50.00 registration fee for this course, which includes a copy of the Food Safety Code of Practice book and a thermometer supplied to each participant.
Restaurant Inspection Information
Now, more detailed public health inspection report information is available through Inspection InSite for over 5,000 restaurant facilities in Saskatchewan.
Cypress Health Region Public Health Officers inspect restaurant type facilities to determine compliance with The Food Safety Regulations and standards. Restaurant type facilities include, but are not limited to dining rooms, fast food outlets, caterers, mobile food vendors, ice cream stands, concession booths and public cafeterias.
To access information regarding restaurant inspection click here.
Opening a Restaurant
- Opening a new business is an exciting adventure, but before you open your doors to the public or take ownerships over a new food facility there are some things you will need to know. To assist you with the process please look through all the information provided.The following items must be submitted to the Public Health Inspector (PHI) for approval:
- Registration Form
- Proposed Menu
- Building Plans
- Cleaning & Maintenance Schedule
- Copies of Safe Food Handling Certificates for the owner and operator
- Contact other agencies to ensure other applicable requirements and bylaws are met (e.g. fire inspectors, building inspectors, business licence issuers).
- Once the submitted, the plans will be reviewed within 14 days by the local PHI. Once the plans have been approved the PHI will contact you to schedule an initial inspection which is required to obtain approval to open and your licence will be issued.
- Once approval to open has been granted you may open to the public. The Licence will be issued and will be mailed to you.
- The holder of a licence must post the licence in full public view.
- The operator must continue to maintain the operation and maintenance of the premise in compliance with the Food Safety Regulations and any conditions the PHI may apply on the Licence.
- The PHI will conduct routine inspections of the premise at any time or when following up on concerns or complaints to ensure compliance.
- The licence is not transferable and must be surrendered to the Cypress Health Region if the premise is closed or sold. New owners must apply for their own operating licence.
For more information contact your local Public Health Inspector at (306) 778-5280
Temporary Food Events
Temporary Food Service Vendors serving or selling potentially hazardous foods are subject to the public eating establishment licensing requirements as per Section 5 of The Food Safety Regulations. The Public Health Inspection department of the Cypress Health Region is dedicated to ensuring the safety of the public at these events. Our office is available to assist you to ensure that your event is safe and successful.
The Public Health Inspectors will determine if a public eating establishment licence should be issued and if they will inspect the food service prior to issuing the licence. Considerations include, but are not limited to:
- number of vendors
- anticipated attendance
- duration of the event
- types of food served or sold; and
- amount of food handling.
Please use the attached documents to assist you in providing a safe and healthy event for your attendees.
For large temporary food service events, an Event Organizer may be required to oversee the operation of the event. The Event Organizer’s role is to:
- submit a Temporary Food Service Event Organizer Application Form to Public Health Inspection at least 3 weeks prior to the event;
- ensure the venue selected for the food event has the services necessary for the safe handling and sale of food items to the public; and
- distribute and collect Temporary Food Service Event Vendor Application Forms from all food vendors and submit the forms to the local health authority at least 2 weeks prior to the event.
Public eating establishment licences may be issued upon review and approval of the application form. Vendors are to:
- complete a Temporary Food Service Event Vendor Application Form (refer to Temporary Food Service Vendor package) and submit the forms to the event organizer at least 2 weeks prior to the event;
- operate in accordance with safe food handling practices, many of which are identified in the Operational Requirements section of this guideline.
Community Organization means a non-profit organization, including but not limited to, community associations, service clubs, multicultural associations, church groups, schools, sports teams and recreational clubs. Community Organization vendors are required to follow the operation requirements below. It is highly recommended that a certified food handlers is present whenever food is prepared or served.
Subsection 5(3) of The Food Safety Regulations allows the local health authority to exempt classes of public eating establishments from the licensing provisions. Community Organization vendors serving the foods listed below may be exempted from the public eating establishment licensing requirements contained in Section 5 of The Food Safety Regulations.
- hot dogs, pre-cooked hamburgers or smokies;
- pre-packaged foods; and
- non-potentially hazardous food.
For all other food, or potentially hazardous foods not included in the list above a public eating establishment license from the local health authority is required. Community organization vendors are also required obtain a public eating establishment licence when operating at events with large attendance and multiple vendors. In situations when community groups are required to obtain public eating establishment licence, complete a Temporary Food Service Event Vendor Application Form.
For more information please contact your local Public Health Inspector at (306) 778-5280
Market managers are required to obtain approval from the local authority prior to establishing or operating a Farmer’s Market. The market manager must have each vendor complete the “Application for Vendor to Sell Food at Farmer’s Market” form and the Manager must submit these along with the “Application to Operate a Farmer’s Market” form to the public health authority.
If after the initial opening of the Farmer’s Market new vendors express interest in joining the market, they will be required to complete the “Application for Vendor to Sell Food at Farmer’s Market” form.
Farmer’s Markets must abide by all local bylaws and provincial and federal regulations.
- All food vendors are required to complete the “Application for Vendor to Sell Food at Farmer’s Market” form.
- It is recommended that vendors selling processed food and personnel handling such food attend a course in safe food handling offered by the local authority.
- All food items offered for sale at the Farmer’s Market must meet the approval of the public health authority.
- All meat and poultry must have been slaughtered in a licensed facility. The SALE OF FARM-SLAUGHTERED ANIMALS OR POULTRY IS NOT PERMITTED.
- The sale of raw or home-pasteurized milk or milk products is not permitted.
- Vendors selling fish (commercial fisherman and fish farmers) must be licensed to do so by Saskatchewan Environment and Resource Management and must make such licence available to the market manager or the public health authority upon request.
- Potentially hazardous foods must be handled with care. (Refer to Appendix I for a list of approved foods.) These foods must be maintained at certain temperatures, that is, keep cold foods cold (below 4oC or 40oF), and keep frozen foods below _18oC (0oF). These temperatures must be maintained at all times including during storage, transportation, and when on display or prior to sale.
- Potentially hazardous foods must also be protected from contamination by way of enclosure in display cases, packaging, or other means that prevent the customers from handling and possibly contaminating the product.
- If the public health authority suspects a potentially hazardous food may have been prepared improperly or under unsanitary conditions, the vendor may be required to discontinue selling the product until further investigation. The local authority may inspect the facility in which this food was prepared. [Note: When investigating a suspected foodborne outbreak, the public health authority may collect food samples for this purpose].
- Foods for immediate consumption such as sandwiches, soup, hot dogs, chilli, stews, ice cream, etc. must be prepared at a facility licensed by the public health authority under the Public Eating Establishment Regulations. Licensed facilities may be located in the market area.
Food Safety Forms
Food Safety Resources
- Five Food Safety Steps Poster
- Position on Raw Milk Letter – Canadian Institute of Public Health Inspectors
- Milk Pasteurization Brochure
- Be Food Safe Brochure
- Food Temperature Poster
- Fridge Storage Poster
- Cooling Procedures Poster