(SAS) Health Inspection Procedures and Regulations Lesson

Health Inspection Procedures and Regulations

Inspection Procedures

Operators who monitor their sanitary practices daily and correct violations on their own are more likely to do well on inspections. Every food service establishment receives an onsite inspection at least once a year to check if it is meeting Health Code food safety requirements. The inspector may visit anytime the restaurant is receiving or preparing food or drink, or is open to the public.  

Health Department inspectors hold bachelor's degrees with significant coursework in science. All inspectors undergo months of intense public health and communications instructions before they conduct an inspection on their own. They are taught to identify and explain to operators which hazards contribute to food-borne illnesses and to document these accurately in an inspection report.

The inspector records observed violations during the inspection. Each violation is associated with a range of points depending on the type and extent of the violation, and the risk it poses to the public. At the end of the inspection, the points are added together for an inspection score. Higher inspection scores indicate better compliance with the Health Code.

As part of the inspection, a Public Health Officer may:

  • Ask questions
  • Request reasonable assistance to access certain areas
  • Request and copy documents
  • Examine anything in or on the premises (food, equipment, surfaces)
  • Take photographs, videos and/or samples
  • Conduct tests
  • Seize items such as food or equipment

The inspection reports for a business can be different depending on the type of inspection that is being performed.

Types of Inspections

Match the inspection type with its definition in the activity below.

Various types of establishments are inspected. These establishments include the following:

  • Restaurants
  • Caterers
  • Delicatessens
  • Convenience Stores
  • School Cafeterias
  • Hotels
  • Bakeries
  • Mobile Vending

Compliance Status

During an inspection, items can be deemed compliant, noncompliant, not observed or not applicable. If an item is noncompliant, then the level of compliance must be determined. These levels include:  minor, major or critical.

Every restaurant can achieve an "A" during an inspection if they avoid common sanitary violations. Restaurants should:  

  • Be sure employees are trained in basic food safety and supervised by someone who has a food protections certificate
  • Hold food at the proper temperature
  • Control conditions that promote pests
  • Protect food from contamination during storage, preparation, transportation and display
  • Maintain all food surfaces
  • Maintain all non-food surfaces
  • Maintain all plumbing and check it frequently
  • Provide handwashing facilities that can be easily accessed

Regulations

  • Hand washing required after restroom use and upon entering food prep/single hand wash required upon entering kitchen.
  • All unwrapped food shall be disposed at the end of the business day or after a maximum of 24 hours after first being on display.
  • Fingernails must be no longer than tips of the fingers unless a glove is worn when preparing food.
  • Proper heating and cooling regulation should be followed.

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