MB · Canada
The sources, permits, training and methods to review for your cafe, restaurant or food business. Adapt the controls to your actual activities and local authority directions.
14-day Core trial · No card required · CAD
Keep the food-handling establishment permit and post it conspicuously. Mobile-unit and food-service permits expire on March 31; record renewal dates and any exemption or temporary-event approval. New activities and premises changes require review with the public health inspector.
Legislation · Manitoba — Manitoba Laws / Lois du Manitoba ↗Check the local training bylaw and inspector requirements. Winnipeg requires the person in charge to complete certified training and sets staffing/attendance conditions. Record the applicable headcount rule and trained coverage; confirm the boundary with the authority rather than assuming a uniform provincial requirement.
Authority explanation · Manitoba Health ↗The legal refrigeration limit is 5°C; the app's 4°C starter is a stricter operating target. Section 34 cooking requirements differ by food: the general 82°C/15-second method has specific red-meat and fish exceptions. Keep any inspector-approved alternative.
Legislation · Manitoba — Manitoba Laws / Lois du Manitoba ↗This example uses ProCafe’s cooking starters for this jurisdiction. In the app, record the actual food and batch, temperature, holding time and any corrective action. Read the sources and review the method before adopting it.
Legislation · Manitoba — Manitoba Laws / Lois du Manitoba ↗The business obtains its permits, recognized training and process validations. ProCafe helps document the work while the relevant authority determines the requirements.
Sources checked 2026-09-12 · Review due 2026-12-12
Interactive example · Cooking
Change the jurisdiction or food to see the matching Canadian starter limits.
Example limits met
72°C held 15s (≥ 71°C for 15s)
Beef, veal, lamb and pork; use the poultry control for mixtures containing poultry. The 15-second holding time is an operating margin where the source specifies only a final temperature. Review any alternative with the local authority.
Read the official source ↗Example data, not saved. Review the actual food, method, measurement point and authority requirements before using a starter.