Operating a low-risk home-based food business

All food premises, including low-risk home-based food businesses (HBFB), are subject to the requirements of the Health Protection and Promotion Act (HPPA), the Ontario Food Premises Regulation 493/17, and periodic inspection by inspectors from Ottawa Public Health. Under these regulations, the area of the home where food is prepared, handled, cooked and stored is considered a food premises. You must notify Ottawa Public Health at least 14 days prior to opening a home-based food premises through the Business Information Officer at bio1stop@ottawa.ca.
Learn more at Starting a Home-Based Food Business web page. 

What are low-risk food items?

Low-risk food items are generally considered non-hazardous and do not require time and temperature control. Some examples of low-risk foods include:

  • Most breads and buns, such as those without meat or cream filling
  • Most baked goods (with no custard)
  • Granola and nuts
  • Chocolate, hard candies and brittles
  • Fudge and toffees
  • Coffee beans and tea leaves

Exemptions for low-risk HBFBs

HBFBs that prepare only low-risk foods are exempt from certain regulatory requirements:

  • A designated hand washing sink in food premises is not required; but handwashing is still required.
  • Commercial dishwashing equipment is not required but utensils must still be cleaned and sanitized; and  
  • Food handling training certification is not required but is strongly recommended.

Requirements for low-risk HBFBs

  • Food purchased from an inspected or approved source, keep your receipts as proof.
  • An accurate, working thermometer for all temperature control units such as refrigerators and freezers.
  • Sinks used for hand washing must have hot and cold running water, liquid soap, and paper towels.
  • A separate and labelled storage space (bin or area) away from personal items for all food and utensils.
  • All utensils must be properly cleaned and sanitized. Structural requirements to have a 2- or 3-compartment dishwashing sink or commercial dishwasher is not required. A domestic dishwasher is acceptable.
    • A single-compartment sink, as a minimum. This sink must be equipped with hot and cold potable (drinkable) water under pressure, liquid soap and disposable paper towels.
    • Ensure single sink is thoroughly cleaned and sanitized prior to dishwashing.
    • This sink can be used for hand washing during food preparation and as a wash sink afterwards.
    • This sink must be plumbed in as a component of the fixed plumbing system.
    • This sink must be used for washing and rinsing, followed by sanitizing in a tub or bin large enough to submerge the utensils in an appropriate sanitizing solution.
  • An approved sanitizer such as chlorine, quaternary ammonium, or iodine on site.
  • Test strips for testing the sanitizer concentration.
  • A supply of potable water (drinking water). If the drinking water supply does not come directly from a municipal source, records of “clear” water samples results must be kept onsite.
  • Smooth, non-absorbent and easy-to-clean surfaces in the kitchen and storage area.
  • Utensils, equipment and multi-service articles in good repair.
  • There must be adequate ventilation and lighting with protective light covers in food preparation areas.
  • Garbage adequately stored, disposed or removed as to not attract any pests.
  • Smooth, non-absorbent (easy to clean and sanitize) floors, walls and ceiling and maintained in sanitary condition.
  • A pet-free area where food is stored, transported and handled. If the home has domestic animals, there must be a means to prevent the animals from entering the food preparation area while food preparation for the business occurs. This may include a door, blockade or baby gate, or a designated room that the animals can be secured in.
  • Keep family out of the kitchen. While your kitchen is acting as a commercial space, only the food handlers for the business should be using the space. The space is not permitted to be used as a home kitchen by family members during this time.
  • A certified food handler is not required but this is strongly recommended.
  • Do not prepare food for your business when you are ill.

Disclosure

Under the Food Safety Protocol 2019, your business is subject to disclosure of food safety inspection information to the public. Following a routine or complaint-based inspection, you will receive an Ottawa Public Health Inspection Certificate and the results of the inspection will be posted on our inspection disclosure web page (OttawaHealthInspections.ca) within one day of the inspection being completed and will remain online for two years.  

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