Food authority enforcement has become considerably more active, and a sealing notice can end a business that was otherwise viable. How an operator responds in the first few days usually determines the outcome.
What inspectors examine
- Cleanliness of preparation, storage and service areas
- Separation of raw and cooked food
- Storage temperatures and cold chain
- Pest control measures and evidence of infestation
- Water quality and source
- Staff health, hygiene and medical fitness
- Labelling, expiry and traceability of ingredients
Responding to a notice
A notice ordinarily specifies the deficiency and a period within which to respond or rectify. Ignoring it is the worst available option, and it is what most operators do.
Respond in writing within the period given, address each deficiency specifically, and document the corrective action taken with dated photographs and receipts.
Powers the authority holds
Depending on the provincial legislation, powers include imposition of fines, seizure and destruction of food, suspension of the licence and sealing of premises. Repeat contraventions are treated more severely.
Penalty amounts are revised from time to time, so confirm the current position rather than relying on figures published earlier.
Appeals
Orders are generally appealable within the framework of the relevant provincial law, and time limits are short. Where an order appears disproportionate or was made without proper opportunity to be heard, that is worth taking advice on quickly.
Prevention
Most enforcement action follows deficiencies that were visible and fixable. Periodic self-inspection against the same criteria inspectors use costs very little compared with a closure.
What to do next
If you have received a notice, note the deadline immediately and respond within it. Bring the notice, your registration or licence, and evidence of what has been corrected.