Food Establishment Inspection Reports

Restaurant inspections are normally conducted one to four times per year, depending on:

  • Complexity of the menu;
  • How much food is made from raw products (opposed to precooked); and
  • How much food is made in advance (opposed to cooked to order food).

The possibility of foodborne illnesses increases with the number of times that food is handled during preparation. For example: restaurants that prepares food from scratch and in advance are inspected more frequently than a restaurant that serves espresso drinks.

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