SK · 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.
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Obtain the food-facility licence and review plans, equipment, water, menu and special processes with the local public health inspector. Keep licence conditions, inspection findings and renewal or change notifications with the premises records.
Legislation · Government of Saskatchewan ↗The July 2026 Food Facility Standards require a person who completed a provincially approved food-safety course to be working in the facility whenever food is prepared or served. Train all staff for their duties and reinforce safe practices regularly.
Guidance · Government of Saskatchewan — Ministry of Health ↗Start cooling time at the end of cooking, reaching 20°C within two hours and 4°C within four further hours. Reheat to at least 74°C within one hour. The cooking table uses at least a 15-second hold; do not interrupt cooking for later completion.
Guidance · Government of Saskatchewan — 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 · Government of Saskatchewan ↗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.