guide to opening a restaurant · guide to opening a restaurant. this document is intended to guide...
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Guide to Opening a Restaurant
Environmental Health Department
Guide to Opening a RestaurantThis document is intended to guide you through the process of
opening a restaurant in Regina and its surrounding area. Following this document will help to make sure that all requirements are met,
and the process of opening your restaurant goes as smoothly as possible.
For the purpose of this document, a restaurant may be considered a dine in restaurant, a take out restaurant, a catering business, a food truck, a food cart, and any other food type of business providing food to the public.
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New Premises Application Form found here!
http://www.rqhealth.ca/service-lines/master/files/new_premises_application.pdf
In order to provide food for the public, your restaurant needs to be licenced. To receive a licence it is important to follow these steps:
•Submissionandapprovalofdetailedfloorplansandspecifications.
•Submissionandapprovalofacompleted‘NewPremises’applicationform. •Pre-openinginspectiontoverifythepremiseshasbeenconstructedor renovatedaccordingtotheapprovedsubmittedplansand application.Contactapublichealthinspector2weekspriortoopeningto arrangethepre-openinginspection.
Thefollowingdocumentsexplaintherequirementsyoumustmeetwhenopeninga restaurant. It is very helpful to read and understand these documents before yougetstarted.Pleasecontactourofficeifyouhaveanyquestions.
The Food Safety Regulations:
http://www.qp.gov.sk.ca/documents/English/Regulations/Regulations/P37-1R12.pdf
Public Eating Establishment Standards:
http://www.rqhealth.ca/service-lines/master/files/public-eating-establishment-standards-oct-2010.pdf
Getting Started ...
Licence to Operate …
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Contact your public health inspector before constructing, altering, extending, or opening a restaurant.
Submit detailed floor plans, drawn to scale, to your local municipal planning department. For an example of a detailed floor plan, see page 8.
Floor plans are to include:
•Legallanddescriptionofthefacility •Civicaddressofthefacility •Ownerofthebuilding •Operatorofthebusiness •Applicantcontactinformation
Plansneedtoshowthedetailofthekitchen(including typeandsizeofcommercialequipmentandwork surfacematerial),foodstorage,chemicalstorage,includeallplumbingfixtures,washrooms,seating (includingpatioseating),andbarareaifapplicable.
Include a proposed menu with your plans.
Includecopiesofstafffoodsafetycertificateswiththeplans.Toregisterforafoodhandler’scoursecalloremailouroffice.Atleastonepersononeachshiftmusthavesuccessfullycompletedarecognizedfoodhandlingcourse.(306)766-7755 [email protected]
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Kitchen Requirements …
•Makesureallworksurfaces,includingfloors,walls,ceilings,cupboardsand shelveswherefoodispreparedorstored,arefinishedwithsmooth,easily cleaned materials that are water resistant.
•Makesurethatrefrigeratedstorageanddrystorageareasaresizedproperlyforexpectedvolumesoffood.Storefoodonshelvingataminimumof15centimeters(6inches)offofthefloor.
•Hotandcoldrunningwatermustbeprovided.
•Convenientlylocatedhandsinks,forthepurposeofhandwashingonly,arerequiredinallfoodpreparationareas.Provideeachhandsinkwithliquid handsoapandsingleservicepapertowelsindispensers.
•Provideahandsinkattheserverstations.
•Providecanopieswithmechanicalventilationandremovablegreasefiltersovercookingareas.Thisequipmentmustmeetlocalfirecodes.Contactthelocal fireinspectorfordetails.
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Plumbing & Sewage Disposal …
•Allnewplumbingandsewageinstallationsandalterationsrequireapermitand mustadheretolocalplumbingcodes.Aplumbinginspectororpublichealth inspector is to be contacted for an inspection of the work.
•Ajourneymanplumbermustdoallplumbinginstallationsandalterations.
Refrigeration Requirements …
•Refrigerationandfreezercapacityandsizingrelieson:
•Estimatednumberofmealsserved
•Typeandvarietyofmealsserved
•Numberofdeliveriesarrivingattherestaurantperweek
•Purchasingmethods(i.e.fresh,frozen,canned,etc.)
•Unlessotherwiseapproved,allrefrigeratorsandfreezersmustbeNSF approvedcommercialunits.Domesticfridgeandfreezersarenotacceptablefor commercial operations.
•Donotusestanduppopcoolerstostoreperishablefooditems.
Accurate thermometers should be placed in each refrigeration unit, walk-in cooler and freezer to make sure equipment is maintaining correct temperatures. Check temperatures daily and keep written records of them.
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Dishwashing Requirements …
•Therearetwomethodstoeffectivelywash,rinseandsanitizetableware, utensilsandequipment:
All sinks required for dishwashing are in addition to designated hand sink(s).
1.athree-compartmentsinkor
2. aNSFcommercialdishwasherandatwo-compartmentsink
•Makesurethesinksarelargeenoughtowash,rinseandsanitizethelargest cookware used.
•Approvedmethodsforsanitizingdishwareinclude:
•Chlorineofatleast100partspermillion(ppm)
•QuaternaryAmmoniumofatleast200ppm
•Iodinesolutionbetween12.5–25ppm
•Hotwaterofatleast82C(180F)atthemanifold •Makesuretohaveteststripsavailabletocheckthat the concentration of sanitizer used at the restaurant is correct. •Ifhotwaterisused,pleaseuseanappropriate thermometerortemperaturestickers(thermo-labels)tocheckthattherequiredtemperaturesare beingmet.
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Washroom Requirements …
•WashroomrequirementsarespecifiedintheNationalBuildingCodeand enforcedbymunicipalbuildinginspectors.
•Unlessotherwiseapproved,publicwashroomsshallbeprovided.Makesurepublicwashroomsareconvenientlylocatedsothataccessdoesnotrequire publicpassingthroughareaswherefoodisstoredorprepared.
•Washroomsmayalsoberequiredforstaff.ContacttheMinistryofLabour RelationsandWorkplaceSafetyfordetails.
Develop a detailed cleaning schedule for the restaurant and post it for staff. This will help maintain safe and sanitary operations of your restaurant!
Miscellaneous Items …
•Makesuretohaveareasforemployeestreetclothesandpersonalbelongings. Illustratetheseareasonyourdetailedfloorplan,andmakesuretheyarekept away from food.
•Protectalllightsintherestaurantwithshields.
•Tomakecleaningeasier,ajanitorialsinkshouldbeprovided.
•AllrestaurantsmustcomplywiththeTobaccoControlAct.Allenclosedpublic placesare100%non-smoking.Outdoordesignatedsmokingareasshallbe3 meters(10feet)fromanyopenabledoor,windoworairintake.Ifyouplanon buildingapatioordeck,pleasesubmitplansforreviewtoourdepartmentprior to any construction .
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Sample Floor Plan…
1. Handsink2. Pre-washsink3.2-Compartmentsink4. MopSink5. Toilet6.Urinal7. Dishwasher
8. Papertoweldispenser9.Garbagecan10. Coffee maker11.Mixer12.Microwaveoven13.Stove&oven14. Grill&oven
LEGEND15.DeepFryer16. Cooler prep. counter17. Worktable18.Exhaustcanopy19.Swingingdoors20.Stafflockers
KITCHEN WASHROOM DINING AREA
FLOORS TILE QUARRYTILE CARPET
WALLS PAINTEDWALLBOARD CERAMICTILE PAINTED
WALLBOARD
CEILINGS PAINTEDWALLBOARD
PAINTEDWALLBOARD T-BAR
SCHEDULE OF FINISHES
20
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START
Takingoverexistingrestaurant (norenovations)*
OR
Renovatingabuilding(notpreviouslyarestaurant)orbuildinganewfacility
OR
Renovatinganexistingrestaurant
ContactMunicipalOfficeregardingzoning
Obtainbuilding,plumbingandotherpermits
SubmitplanstotheCityofRegina-CommunityServicesPlanningDivision,oryourpublichealthinspectorinruralareas
Applyforabusinesslicence
Obtainarecognizedsafefoodhandlercertificate
Contact your local public health inspector 2 weeks priortoopeningforaninitialinspectionandto
obtain a license
Openforbusiness
FINISH* A file search for outstanding work orders is recommended.
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Clean&EquipwithHandSoap&Single
UseTowels
Wash,RinseandSanitize
Tem-perature/Chemical
Concentra-tion/Check Sanitizerwith Test Strips
WellMan-aged
Day CounterTops
CuttingBoards
(scrubFirst
MeatSlicer
Ice Machine
FoodEquipment
Kitchen HandSinks
StaffWashroomHandSinks
Filters/Canopies
Floors,Walls&Ceilings
Dishwasher AllStorageAreas
Initials
12345678910111213141516171819202122232425262728293031
NameofEstablishment________________________Month_____________Year__________
Example of a Cleaning Schedule, to be posted in the premises.
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Important Contact Numbers Public Health Inspector Phone: (306)766-7755
Fax: (306)766-7730Email:
2110HamiltonSt.Regina,Sk.
City of ReginaPhone (306)777-7000
City of Regina Building Standards Branch Phone (306)777-7283
Regina Fire Department Phone (306)777-7889
Saskatchewan Liquor and Gaming Authority Phone 1-800-667-7565
November,20157018-15MedicalMediaServices-JP