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Saskatchewan Health Inspection Readiness Check

Routine inspections in Saskatchewan are unannounced, and the results don't stay between you and the inspector. Reports go up on Inspection InSite, the province's public inspection site, usually within a working day, where any customer can look them up.

This check walks through what those inspections cover, plus two Saskatchewan rules: having someone with an approved food safety course working whenever food is prepared and served, and keeping your licence on display. Finish the eleven questions and you'll see your score and the gaps worth fixing first.

Check your kitchen

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

Which describes you?
Whenever food is being prepared and served, is someone working who has completed an approved food safety course?

From February 1, 2028, everyone who handles food will need an approved course, not just one person per shift.

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?
Is a valid licence for your food facility displayed where customers can easily see it?

A licence is valid for one year from the date it's issued, or less if the licence says so.

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 Saskatchewan check

Will this score show up on Inspection InSite?

No. It's a private self-check, and it isn't an inspection result. Only reports from Saskatchewan Health Authority inspectors are official, and those are the ones posted on Inspection InSite.

Does everyone in a Saskatchewan kitchen need a food safety course?

Not yet. Today, someone who has completed an approved course must be working whenever food is prepared and served. From February 1, 2028, every person who handles, prepares, packages, sells or stores food must have completed an approved course, unless the local authority exempts the facility in writing.

What does the full report include?

All of your gaps, a fix-it plan for each one, and links to printable checklists. You can also open those checklists in a free TenorOps account.