Health inspections take place in many different settings, but they all have the same goal: making sure that the right steps are being taken to protect people from getting sick, injured, or, in the most serious cases, dying.
by Dr. Michelle Quaye, Public Health Physician
Health inspections take place in many different settings, but they all have the same goal: making sure that the right steps are being taken to protect people from getting sick, injured, or, in the most serious cases, dying. One of the most noticeable ways this work is done is through food safety inspections in restaurants throughout the community.
Signs are posted at all places the health unit inspects, including restaurants and other food businesses. The signs include a QR code and information on where you can see the results of the health unit’s inspections. These results are posted on the health unit’s website, and news outlets will sometimes share stories about recent inspection results. All of this is done to help the public make informed choices about where they may want to eat or visit.
In 2025, Simcoe Muskoka District Health Unit (SMDHU) public health inspectors (PHIs) completed more than 8,300 inspections at food premises, including restaurants, food trucks and kitchens in long-term care homes. This includes routine and follow-up inspections, and responses to complaints made by the public.
All health units in Ontario are required under Ontario Regulation 493/17 Food Premises of the Health Protection and Promotion Act (HPPA) to make inspection reports available to the public. These reports remain online for two years and include what the inspector found, and the actions required by the restaurant.
When an inspector identifies conditions or practices that could put people’s health at risk, they document the problem (infraction) using words from the legislation, but the specific details are not publicly accessible to protect confidentiality and maintain consistency with legal requirements. What is included is the severity of the problem, such as whether it is a critical issue, meaning it could cause illness, or a non‑critical issue, meaning that it is required by law but does not pose an immediate health risk.
Once the inspection is complete, the inspector will prepare a report and share it with business and provide feedback. When no problems are found, the report will say “satisfactory.” However, if a problem is found, the business is given instruction and a deadline to correct it, and the report will say “action required.”
Some of the terms used in health inspection reports are straightforward, while others can be confusing without context. For example, “education provided” means that the health inspector took time to explain the issue to the business operator and offered guidance on how to correct it. Other terms such as “equipment/product seized and destroyed” can sound alarming, but it can often refer to routine steps such as throwing out hazardous food or damaged equipment, like a cracked cutting board that can’t be cleaned properly.
Public health inspectors work closely with business operators to resolve issues quickly. Their goal is to ensure that any problems identified during an inspection are corrected promptly so operators can continue serving the community safely while protecting the health of the public.
For more information about public health inspections, visit SMDHU’s InspectionConnection.
Dr. Michelle Quaye is a public health physician at the Simcoe Muskoka District Health Unit. Her primary responsibilities are in the areas of environmental health, family and community health, population health assessment and health equity.
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