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Nunavut Health Inspection Readiness Check

Nunavut's Food Safety Regulations took effect on May 1, 2024. Alongside the usual kitchen standards, they require the operator to hold a current food safety certificate and every food premises to keep a written record of complaints, and they make inspection reports public online.

Environmental health officers check against these rules when they visit. This check covers the everyday basics they look at and three rules particular to Nunavut. You'll get a score and your top gaps as soon as you finish.

Check your kitchen

Turn on JavaScript to work through the questions one at a time and get your score.

Which describes you?
Does the operator hold a food safety certificate from the last five years, and is a certified employee on site whenever the operator is away during opening hours?

The course must be one approved or provided by Nunavut's Chief Public Health Officer.

Do you check and write down fridge, freezer and hot-holding temperatures every day?

With a probe thermometer, at set times, on a log someone signs.

When you cool cooked food in bulk, do you check that it cools fast enough?

Soups, stocks, rice and braises cooled for the next day.

Is every handwashing sink stocked with soap and paper towels, and used only for handwashing?
Do staff know to report vomiting, diarrhea or other illness symptoms before a shift, and do you keep sick staff off food?
Do you test sanitizer strength and dishwasher temperatures or chemical levels?

Test strips for sanitizer buckets and sinks, and the dishwasher gauge or strips.

Do you follow a written cleaning schedule that staff sign off?
Is stored food covered, labelled and dated, with raw meat kept below ready-to-eat food?
Can staff tell a customer which menu items contain each priority allergen?

Canada's priority allergens are peanuts, tree nuts, milk, eggs, wheat and triticale, soy, sesame, mustard, fish, crustaceans and molluscs (shellfish), and sulphites.

Do you check for signs of pests and keep a record of pest control visits?
Do you keep a written record of customer complaints, and report any illness complaint to an environmental health officer within 24 hours?
Is your permit displayed where customers can see it, along with a notice telling them where to find your inspection reports?

The notice gives the website where the Chief Public Health Officer publishes inspection reports and explains how to ask for a paper copy.

How the score works

Each answer earns full, half or no credit. The 3 questions about things inspectors treat as a health hazard count three times as much as minor ones, and significant items count twice. Your score is the share of points you earned: 85 or more reads as inspection-ready, 60 to 84 as a few gaps to close, and below 60 as needs attention. A health-hazard question that isn't fully in place keeps the score out of the top band.

Gaps are listed by how many points they cost you, so the first one is where to start.

Questions about the Nunavut check

Is this the same as a Nunavut inspection report?

No. It's a self-check for your own use. Official results come only from an environmental health officer's inspection.

Do food handlers in Nunavut need a certificate?

The rule is aimed at the operator. The operator must hold a food safety certificate from a program completed in the last five years, and when the operator is away during operating hours, at least one employee present must hold a current certificate too. Training more staff makes those absences easier to cover.

What will the email report show me?

Every gap from your answers, a plan for fixing each one, and links to printable checklists. You can also open those checklists in a free TenorOps account.