Routine Inspection
Routine Inspections are the regular, unannounced inspections conducted to determine the compliance of a facility with the
Retail Food Establishment Regulations. The inspection is conducted while a facility is operating; not just during the posted business hours. This inspection is a
HACCP (Hazard Analysis Critical Control Points) based visit to observe food handling by employees, food storage, cleanliness, food temperatures, control of pests, chemical storage, and facility maintenance. Facility with more complex menus may also receive inspections of paperwork and other food tracking information. Violations of a critical nature, meaning they may contribute to illness if left uncorrected, are priority during inspections. Critical Violations include food storage and cooking temperatures, employee hygienic practices and hand washing, thermometer availability and use, safe food sources, and other food safety processes. A limited inspection is conducted for any violation of a critical nature that cannot be corrected during the routine inspection. The number of Routine inspections conducted in a year is based upon the menu and the complexity of the food preparation. Violations of the regulations documented during this inspection may result in an assessed civil penalty.
Limited Inspection
Limited Inspections are conducted to observe specific parts or portions of a food service operation. This inspection may be scheduled or unscheduled. A limited inspection may be a follow-up to a Routine Inspection to ensure correction of previously documented violations. This is a regulatory visit. Violations of the regulations documented during this inspection may result in an assessed civil penalty.
Walk-through Inspection
A Walk-through Inspection is an inspection conducted upon request of an existing owner or a new owner of a food operation. A list of deficiencies or other issues that may require correction, before a new license will be approved, is provided to the operator/owner. Most walk-through inspections are observations of the facility and the condition of the equipment. This may be either a regulatory or a non-regulatory visit. Walk-through inspections may be scheduled by a food business owner or may be scheduled with a prospective food business owner with permission of the existing owner.
Field Technical Assistance
A Field Technical Assistance Inspection is conducted to train, educate, or assist an operator in developing procedures to ensure food is kept safe from receiving to sale. A field technical assistance inspection provides a food business operator with the opportunity to receive technical assistance to resolve issues that may affect compliance with applicable regulations. This is an non-regulatory visit.