Closure - Refers to food establishments that have had their permit suspended for failure to meet the requirements of the Act or regulations or were operating in a manner that endangered public health. When a permit is suspended, the facility must close until the requirements of the Act or regulations are met and the Administrator authorizes the re-opening.

Inspection History - Details of past food safety inspections conducted over a period of time.

Deficiency - Requirement(s) of the Act or regulations not being achieved by the food establishment. The word deficiency is often used interchangeably with the words violation, or infraction.

Critical deficiency - A violation of the Act or regulations that presents a higher risk for a health hazard to be present and could lead to foodborne illness. These violations must be addressed at the time of the inspection or controlled in a manner that will not pose a food safety threat, through a timeline with the Public Health Officer. Examples are: No hot and cold running water, improper food handling practices.

Non-critical deficiency - A violation of the Act or regulations that presents minimal health risk. No scheduled follow-up is required; although, remedial action is required. These violations will be revisited during the next scheduled inspection, at a minimum. Examples are: Walls, floors or other non-food contact surfaces or equipment need cleaning or repair.

Remedy - What is required to be done and/or achieved in order for a food establishment owner/operator to address any deficiencies.

Status - The status of a deficiency, as noted by a Public Health Officer, during the time of inspection.

• Complied/Corrected During Inspection - Deficiency was identified and resolved during the current inspection.


• Deficient - An outstanding deficiency requiring action as prescribed in the remedy text or in the Inspector direction.


• Discontinue Use - A notice given to a food premise operator/owner noting a deficiency, usually dealing with malfunctioning equipment or equipment in such condition that it constitutes a food safety risk and requiring the operator/owner to remove the equipment from service.


• Food Discarded - Foods discarded during an inspection because they were deemed to be unsafe or likely to be unsafe for human consumption by the Public Health Officer.


• Non-critical - Identifies a non-critical deficiency that does not require scheduled follow-up.


• Notice to Comply - A notice given to a food premise operator/owner noting the deficiency and requiring the owner to comply with the appropriate Act or regulations.


• Product Held - Food products that are held by the Public Health Officer for a period of time in order to determine its safety for human consumption. The product may be discarded or released after further assessment.


• Warning Report/Warning Issued - Refers to a situation where a food establishment has been issued a written warning in response to a violation.