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November 6, 2000
Toronto Public Health Launches Information Sessions for Restaurant Owners and Staff
  
Toronto Public Health --- Toronto's Medical Officer of Health, Dr.
Sheela Basrur, today launched a series of information sessions to inform
restaurant owners and operators about the City's new restaurant inspection and
disclosure system.

Dr. Basrur said the new disclosure system is the first in Canada requiring
restaurants to post results of health inspections at the entrance to food
premises.

"We are ensuring restaurant owners and operators have the information they need
to pass their health inspections. Our commitment is to work with restaurateurs
and support them in offering diners in this city a clean and healthy dining
experience," said Dr. Basrur.

Owners and operators are being asked to voluntarily post a "Getting Ready for
the 2001 Inspection" notice. When inspections begin under the new system in
January 2001, the Getting Ready sign will be replaced with a green, yellow or
red inspection notice indicating inspection results.

A green "pass" notice indicates the restaurant is in compliance with inspection
requirements; a yellow "conditional pass" notice indicates infractions that do
not pose an immediate health risk but must be corrected within 48 hours; a red
"closed" notice means the premises have been closed by Public Health.

"We want to emphasize that under this disclosure system, restaurants that
receive a yellow conditional notice will be re-inspected within 48 hours," said
Dr. Basrur. "During the period the yellow notice is posted, the restaurant is
open for business with Public Health approval."

Dr. Basrur reported that interest in the information sessions is extremely high
and that close to half the 9,000 eating and drinking establishments covered by
the new system have registered to attend. An owner/operator's guide "How to
Pass Your 2001 Public Health Inspection" is being distributed at the sessions.

"These sessions demonstrate our commitment to working co-operatively with the
food service industry to protect the dining public by promoting food safety,"
said Dr. Basrur.


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