Food Establishment Inspection Reports

Food establishment inspections are conducted one to four times a year, depending on:

  • Menu complexity.
  • Amount of food made from raw products (vs. pre-cooked).
  • Amount of food made in advance (vs. cooked to order).

The more times food is handled during preparation, the greater the possibility of foodborne illness. For instance, a restaurant that prepares food from scratch and in advance will be inspected more frequently than a café serving espresso drinks.

View Reports

First time users, click here.

Returning users, click here.