YT · 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
Apply to Environmental Health Services for the required food-premises permit and review the menu, premises plan, water and wastewater arrangements before opening. Keep the permit and inspection conditions; temporary events and mobile service require their own scope review.
Authority explanation · Government of Yukon — Environmental Health Services ↗Provide task-appropriate food-safety instruction and retain recognized training evidence. Yukon temporary-event guidance recommends a recognized course; confirm any binding training or attendance conditions on the actual permit with Environmental Health Services instead of importing another province's rule.
Guidance · Government of Yukon — Environmental Health Services ↗Use the accepted food retail/services method for actual activities, retain approval for specialist processes and confirm source acceptance for harvested or country food. Keep safe-water and outage arrangements suitable for the location and season.
Authority explanation · Government of Yukon — Environmental Health Services ↗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.
Authority explanation · Government of Yukon — Environmental Health Services ↗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.