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

Warnings - Refers to situations where food establishments have been issued a written order to remove a condition that constitutes a significant issue of non-compliance or for numerous repeat violations.

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

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

Remedy - Legislative requirement or direction given to a food establishment owner/operator in order for the facility to be in compliance with the regulations and maintain foods safely.

Action - Action taken by the Food Safety Specialist to address deficiencies noted at the time of inspection. Possible values for this field are:

• corrected during inspection - Refers to deficiencies noted during the inspection that were corrected immediately.


• notice to comply - A notice given to a food premise operator/owner noting the deficiency and requiring the owner to comply with the appropriate legislation.


• food discarded - Foods discarded during an inspection because they were deemed by the Food Safety Specialist to be unsafe or likely to be unsafe for human consumption.


• product held - Food products that are held by the Food Safety Specialist 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 issued - A written order given to remove a condition that constitutes a significant issue of non-compliance or numerous repeat violations.


• 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.