The health approval process involves the submission of plans and application documents, and the completion of a successful pre-opening inspection by an EHO. Plans and applications should be submitted to the EHO prior to construction of the establishment. If the establishment is pre-existing, plans and applications must be submitted at least one month prior to the proposed opening date to allow sufficient time for review, comment and inspection. All required documentation must be submitted and approved before an initial inspection can be scheduled. Approval is required for new facilities, alterations, conversions, location changes, and ownership changes.
Premises type |
Application form |
Building/Floor plan |
Food and safety plan and sanitation plan |
Foodsafe (level 1) |
Food service establishment
|
Yes
|
Yes |
Yes |
Yes |
Food processor |
Yes |
Yes |
Yes |
Recommended |
Food store |
Yes |
Yes |
No |
Recommended |
Food mobile |
Yes |
Yes |
Refer to mobile food premises guidelines |
Refer to mobile food premises guidelines |
If you have any questions or would like to consult with an EHO about a new premises, renovations, or approved equipment and building materials call 250-565-7322 or email php@northernhealth.ca. In person consultations are by appointment only and dependent on EHO availability.
Submit the following package to the Environmental Health Officer for approval:
- Application for health approval
- Building/floor/site plans
- Must identify the locations of all major pieces of equipment (sinks, refrigerators, stoves), the finishes of surfaces (shelves, floors, countertops) and the layout of any areas associated with food production.
- Food safety plan
- A written document that describes how you control food safety hazards in your food premises. This must identify hazards and describe steps taken to prevent or reduce hazards to acceptable levels throughout your food process. A food safety plan should be made for each type of food you prepare. Multiple menu items may be grouped together if the ingredients or preparation methods are similar.
- Food safety training
- Provide copies of FOODSAFE Level 1 certificate, or equivalent, for the owner and operator of the establishment. All food safety certifications (FOODSAFE or other equivalent course) are valid for a maximum of 5 years from the date of issue, or the expiry date indicated on the certificate if less than 5 years.
- Proposed menu
- Sanitation plan
- A plan that describes how to clean and sanitize all interior and exterior areas of your food premises including equipment, utensils, and food contact and non-food contact surfaces. Your sanitation plan should focus on preventing or reducing hazards that may contaminate food products.