Food Safety Inspection Checklists for Ontario Workplaces

Using the right food safety inspection checklist in your Ontario kitchen or food business is essential for legal compliance, smooth health inspections, and day-to-day safety. This page provides daily, weekly, and opening/closing checklists tailored to Ontario’s Food Premises Regulation—all designed to help you pass inspections, prevent violations, and build a safe, accountable workplace culture.

Ontario kitchen manager using a food safety inspection checklist during a daily compliance walk-through

Ontario Food Premises Regulation: Why Checklists Matter

Food safety in Ontario is governed by Ontario Regulation 493/17 (Food Premises Regulation) under the Health Protection and Promotion Act. This regulation requires workplaces to maintain sanitary conditions, proper food storage and handling, and to keep documentation showing compliance—especially for cleaning and temperature logs. Health inspectors will expect to see records and may ask for your checklists as proof that procedures are consistently followed.

Quick Facts: Inspectors often look for temperature logs, cleaning records, handwashing station checks, and safe food storage documentation. While checklists themselves are not always legally required, maintaining clear records is—and checklists are the industry standard for this in Ontario.

Ontario Food Safety Checklists

Weekly Hygiene Checklist (Ontario Kitchen Compliance)

These tasks should be completed at least once per week and logged for your records.

Task	Notes
Deep clean fridges, freezers, and storage areas	Remove all food, clean shelves/walls, check for spills or mold
Inspect for pest activity throughout premises	Look for droppings, entry points; take action if needed
Sanitize all small equipment (blenders, slicers, utensils)	Disassemble and clean thoroughly
Review expiry dates and rotate stock (FIFO)	Discard expired or damaged items
Clean and organize dry storage, label all containers	Ensure no open/unlabeled foods
Test sanitizer concentrations (dish machine, buckets)	Adjust as needed; record results
Wash and sanitize floors, walls, and baseboards	Pay attention to corners and under equipment

Opening & Closing Checklist for Ontario Food Premises

Use this checklist at the start and end of every shift or business day.

Opening

Check all handwashing stations (stock, function)
Verify all food is stored correctly from previous day
Calibrate and record fridge/freezer temperatures
Inspect equipment for cleanliness and operation
Prepare sanitizer solution and test concentration
Ensure all staff are in clean uniforms and aware of assignments

Closing

Dispose of expired/spoiled food and log waste
Clean and sanitize all food contact surfaces/equipment
Empty and clean garbage bins
Check for pests and secure all food/storage
Log final fridge/freezer temps
Lock doors, turn off non-essential equipment

How to Use These Checklists:

Assign responsibility for each checklist (manager, supervisor, or staff lead).
Complete the daily checklist at opening and closing—use tick boxes for quick accountability.
Keep weekly and opening/closing records in a binder or digital folder, ready for inspection.
Digital checklists are accepted by most Ontario health inspectors (ensure time/date stamp).
Review and update checklists regularly as your menu, staff, or processes change.
Show completed checklists to inspectors as proof of compliance and due diligence.

Tip: Using checklists consistently helps defend against complaints and can reduce the risk of fines if an issue arises.

Implementing Food Safety Checklists in Your Ontario Workplace

Building Routines

Make checklists part of your opening and closing routine. Assign staff to specific tasks and rotate responsibilities weekly. Posting checklists in visible locations helps keep everyone accountable and aware.

Training Staff

Train all new staff on how to use and complete checklists. Use role-play or shadowing so employees see exactly what a compliant day looks like. Review checklists during team meetings to reinforce expectations.

Maintaining Consistency

Consistency is key—set reminders or use digital tools to prompt checklist completion. Periodically review completed checklists for accuracy and follow up on missed items.

Real-World Example

A Toronto café avoided a critical infraction when a dishwasher breakdown was caught early using the daily checklist—saving them from a potential fine and temporary closure during a surprise inspection.

Practical Tips for Passing Food Safety Inspections (Ontario)

Always check sanitizer concentration at start and end of day—log your results.
Label and date all food items; practice "first in, first out" to avoid serving expired products.
Train all staff on proper handwashing technique—post reminders at each hand sink.
Store cleaning chemicals separately from food and utensils.
Log fridge and freezer temps twice daily and respond immediately to any out-of-range readings.
Keep your checklists and logs in a designated, easily accessible spot for inspections.
Do a quick "walk-through" before each shift, checking for pests, spills, and safety hazards.

Frequently Asked Questions: Ontario Food Safety Checklists

Ontario’s Food Premises Regulation requires that you maintain accurate records showing compliance with food safety standards, including cleaning, temperature logs, and pest control. While the actual format (checklist, logbook, digital app) is not mandated, using a checklist is the industry standard and is strongly recommended. Inspectors may ask to see your checklists as proof of regular compliance.

Failing an inspection may result in warnings, fines, orders to correct violations, or—even—temporary closure for serious issues. Having completed checklists and proper documentation can help show due diligence and may reduce penalties. It also makes it easier to quickly correct any issues identified by the inspector.

Yes! Digital checklists (apps, spreadsheets, PDFs) are widely accepted by Ontario health inspectors, as long as they are accurate, up-to-date, and can be shown on request. Make sure digital records include time/date stamps and the name of the person who completed them. Back up your data regularly.

Ideally, the person directly responsible for the area—such as a manager, supervisor, or lead staff member—should complete and sign off on each checklist. Rotate responsibilities to keep all staff engaged and trained.

Review your checklists at least annually, or whenever you make significant menu, staff, or equipment changes. Make sure your procedures reflect current Ontario regulations and best practices. Update your lists after feedback from inspectors.

Related Resources

Certification Requirements: Who needs certification and what’s required by law in Ontario.
Hygiene Standards: Full guide to Ontario kitchen hygiene expectations and legal standards.
Common Violations: What inspectors cite most often and how to avoid critical infractions.
How to Get Certified: Step-by-step for food handler certification and renewal.
FAQ: Answers to common food safety questions for Ontario workplaces.

We Make It Simple

Food safety in Ontario can seem complex, but here’s the bottom line:

Certification is mandatory for food handlers in most commercial and institutional kitchens.
At least one certified person must be present whenever food is prepared or served.
Training can be completed online or in-person—just make sure your provider is government-approved.
Regular checklists and hygiene standards help you avoid costly violations.

Want the details? Check out our Ontario Certification Overview or our FAQ for step-by-step guides, or try our interactive checklists to stay inspection-ready.

Quick Reference

Daily checklist: Handwashing, temps, labeling
Weekly: Deep clean, pest check, expiry review
Digital or paper: Keep records for inspectors