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​​​​​​​​Food Safety

Public Health Inspectors

Public health inspectors help reduce and prevent food-borne illness by:

  • Inspecting food premises for unsafe food handling practices 
  • Investigating cases of food-borne illness 
  • Training food handlers
  • Promoting public awareness of food-borne illnesses and safe food handling practices
  • Enforcing Ontario Food Premise Regulation 562 and the local Food Disclosure Bylaws
  • Responding to reports of food safety-related issues arising from emergencies (extreme weather, power outages, etc.)​

Inspection Reports

The Brant County Health Unit's Inspection Reports provides you with quick and easy access to the results of food safety inspections.

The Food Handler Certification Program is available through the Brant County
Health Unit to teach people working in the food service industry general principles of safe food handling. The food service industry is regulated by legislation at all three levels of government: federal, provincial and municipal. The goal is to keep residents of Brantford and Brant County safe from the spread of disease and illness through food.
Within 60 days of the start of their employment, the managers of all food service locations must have or get a Food Handler Training Certificate from the Brant County Health Unit, or will have, or will get an equivalent Ontario certificate or proof of training approved by the Medical Officer of Health.

If you would like to obtain  your food handler certification,  re-certify, or  write the exam, click on the link below.

Food Safety


Managers of a food service premise shall be the holder of a valid Food Handler Training Certificate issued in their name or have equivalent qualifications recognized at the discretion of the Medical Officer of Health.

If you would like to obtain  your food handler certification,  re-certify, or  write the exam,
click on the link below.

Food Safety

The Brant County Health Unit keeps a database of all passed and failed food handlers, so if you need your food handler certificate replaced, contact the Brant County Health Unit to have one mailed to you.
To comply with the City of Brantford Food Disclosure Bylaw, the County of Brant Food Safety Disclosure Bylaw and Ontario Public Health Standards, Food Safety Protocol Establishments in Brantford and Brant County are required to have the minimum of:
  • Manager with a current and valid food handler certificate, or equivalent qualification in their name
  • One food handler on the premises at all times while in operation with a current and valid food handler certificate, or equivalent qualification in their name
  • On request, establishments must show valid certificates to a Public Health Inspector for each certified food handler and each operator
The Ontario Public Health Standards, Food Safety Protocol, 2016, and Guidance Document for the Risk Categorization of Food Premises, 2015 outlines an inspection schedule based on the risk to the public.

High-Risk - (minimum three inspections per year, not less than once every four months)

A premise that prepares hazardous foods and meets one of the following criteria:
  • Vulnerable and/or immunocompromised populations like hospitals, long-term care facilities and child care
  • Foods that are extensively handled during preparation can increase the potential of microbial growth and cross-contamination. Extensive handling/preparation would include a number of steps before service such as cooking, hot holding, cooling, and reheating of foods
  • 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)
  • History of past foodborne illnesses or outbreak associated with the establishment
  • Food safety plan is warranted but not in place and hazard analysis critical control point program not in place
  • Full service dine-in restaurant, where patrons consume food from multi-use utensils like cutlery, plates and mugs

Medium-Risk - (minimum two inspections per year, not less than once every six months)

A premise that meets one of the following criteria:

  • Prepare hazardous foods that do not meet the criteria outlined in the High Risk category above, or
  • Prepare non-hazardous foods with extensive handling and/or high volume of patrons (e.g. bakeries)
  • Operates as food take-out business only

Low-Risk - (minimum one inspection per year, not less than once every 12 months)

A premise that meets one of the following criteria:

  • Does not prepare hazardous foods, but sells pre-packaged foods
  • Prepares non-hazardous foods with limited to no food handling (e.g. convenience stores, church kitchens, public hall kitchens)
*Under Ontario Food Premise Regulation 562

OFFENCESECTION ​SET FINE
​Operate food premise maintained in manner permitting health hazard
​11 (a)(i)
​$375.00
​Operate food premise maintained in manner adversely affecting sanitary condition
​11 (a)(ii)
​$100.00
​Fail to provide food premise with potable water supply
​20 (1)(a)
​$375.00
​Fail to provide hand-washing basin in food preparation area
​20 (1)(c)
​$375.00
​Fail to provide hand-washing basin in convenient location in food preparation area
​20 (1)(c)
​$250.00
​Fail to provide hot and cold water for hand-washing in food preparation area
​20 (1)(c)
​$250.00
​Fail to provide thermometer in storage compartment
​21​$100.00
​Fail to protect food from contamination or adulteration
​26​$250.00
​Operator fail to wash hands before commencing work
​65 (1)(e)
$250.00
Employee fail to wash hands before commencing work
65 (1)(e)​$250.00

If an unsafe food source is identified, we will conduct a food safety investigation and remove the product(s) from retailers.

Follow our guidelines if your event involves:

  • Handling food
  • Being open to the public
  • Being hosted by an individual, group, business, or organization which is NOT recognized as a religious organization, service club or fraternal organization

Events that run more than 14 days a year must  comply with the Food Premises Regulation of the Health Protection and Promotion Act. An inspector will enforce this act through routine inspections.​

Before opening your restaurant, you must:

  • Submit a letter of intent and floor plan to the Brant County Health Unit
  • Consult with and be inspected by a public health inspector

Environmental Health
519-753-4937 ext. 470

Restaurant Licensing, Zoning, and Planning
City of Brantford: 519-759-4150
County of Brant: 519-449-2451 or 
519-442-6324