ON · 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
Notify the local public health unit before starting the food premises and complete local approval, inspection and municipal requirements. Keep operator details, premises plans and the health unit's conditions; ProCafe signup does not notify the authority.
Legislation · Ontario — e-Laws / Lois-en-ligne ↗A food-service premises must have at least one trained food handler or supervisor on site during every hour it operates, subject to the regulation's exemptions. Keep recognized certification and shift coverage evidence; low-risk prepackaged-only status must be checked against the actual activities.
Legislation · Ontario — e-Laws / Lois-en-ligne ↗Keep food purchase records at the premises for at least one year under section 29. Retain approved-source evidence and the batch/supplier link; special manufactured-meat activities can require separate written procedures.
Legislation · Ontario — e-Laws / Lois-en-ligne ↗Assess the Healthy Menu Choices Act if the business is part of a chain with at least 20 locations in Ontario, or operates at least 20 public cafeterias there. Covered businesses need calorie information on the applicable menus, displays and labels, with the prescribed context and presentation.
Authority explanation · Ontario — Ministry of Health ↗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 · Ontario — e-Laws / Lois-en-ligne ↗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.