Health Inspection Process

Public Health inspectors conduct regular inspections on businesses in Niagara to determine if they follow all health regulations.

Regulations and inspections

Depending on the services provided, regulations may include:

  • Handwashing and hygiene procedures for employees
  • Disinfection and sterilization of equipment
  • Cleaning and maintaining of counters and surfaces
  • Disposal of single-use needles and razors
  • Proper storage, handling, and preparation of food

Types of inspections

Inspections fall into one of three categories:

  • A routine inspection is regularly conducted at a facility to ensure compliance with regulations and / or best practices
  • An on demand inspection is conducted as a result of a request that has been made by a client or operator, such as a client complaint, client opening a new premises or a licensing request
  • A re-inspection is conducted for follow-up purposes, such as where outstanding items need to be corrected

Critical infractions are corrected immediately and follow-up inspections are done as needed. No facility is given advanced warning of an upcoming inspection.

The inspection reports are available shortly after the inspection and include any infractions found at the establishment.

2023 Inspections

Program area Total inspections
General food 8711
Personal service settings 1526
Recreational water 1151
Congregate living 812
International agricultural workers 637
Child care 407
Safe water 342
Health hazards 26
Infection prevention and control 9
Total inspections 13,621

Closures, convictions and orders

When necessary, inspectors will issue fines or close the establishment. See closures, convictions and orders for the last six months.

A closure order is issued to the operator of an establishment when an immediate health hazard exists. Failure to comply with an order is an offence, which upon conviction, could result in a significant fine.

Examples of immediate health hazards include:

  • Insufficient potable water supply
  • Evidence of food contamination
  • Sewage back-up into food preparation and / or storage areas
  • Gross lack of sanitation
  • Rodent infestations
  • Lack of sterilization
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