PE · 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
Obtain the food-premises licence, complete the required opening inspection and keep a written sanitation plan on site. Include mobile, temporary and seasonal activities in the application, and retain correction deadlines and proof of completion after inspections.
Authority explanation · Prince Edward Island — Environmental Health ↗Keep proof that the licence holder has completed an approved food-hygiene course, and arrange trained staff coverage in their absence. Evidence of training must be available at the premises during operation.
Authority explanation · Prince Edward Island — Environmental Health ↗Appendix 2 sets whole-poultry cooking at 85°C. Its room-temperature service route is a maximum of two hours followed by disposal; it is not a universal four-hour allowance. Keep Director approval for alternative time-temperature combinations.
Legislation · Prince Edward Island — Legislative Counsel Office ↗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 · Prince Edward Island — Legislative Counsel Office ↗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.