Review our resources for operators for information on food safety plans, sanitation plans, trans fat restrictions, boil water notice information, food safety updates and related bulletins.

Food safety plan

All operators of food premises operators in B.C. are required to have a food safety plan. A food safety plan is a set of written procedures that will help eliminate, prevent or reduce food safety hazards that may cause illness or injury.

Sanitation plan

All operators of food premises operators in B.C. are required to have a sanitation plan. A sanitation plan is a set of written procedures to help ensure the safe and sanitary operation of the facility. For more information, contact your local environmental health officer.

Trans fat restrictions

All food service establishments in B.C. are required to meet three regulatory requirements with regards to trans fats for foods prepared, served or stored in the establishment. For more information on these restrictions and how it may apply to your establishment, visit Trans Fat Help or call 8-1-1 to speak to a HealthLink BC dietitian.

Boil water notice information

Food safety update

For operators of food service establishments to keep up to date on food safety, regulations and food-borne illness.

Bulletins

  • Small fires that are confined to a specific area of a food premises or to a piece of equipment can usually be extinguished using a hand held fire extinguisher. These types of fires do not usually cause extensive damage but, food and equipment may become contaminated by smoke, fumes, water and chemicals.
    pdf
    384.24 KB
    Updated 11/06/2018
  • If you prepare and serve unpasteurized sugar cane juice your customers are at risk of a food borne illness. Unpasteurized juice is a public health risk as it has not been treated to destroy disease causing organisms that may be present.
    pdf
    359.31 KB
    Updated 25/06/2018
  • All food service establishments currently producing fermented dairy products without a license issued by British Columbia Centre for Disease Control must stop this practice immediately.
    pdf
    71.75 KB
    Updated 11/06/2018
  • All food service establishments currently producing fermented dairy products without a license issued by British Columbia Centre for Disease Control must stop this practice immediately. [Punjabi]
    pdf
    569.06 KB
    Updated 11/06/2018
  • Information about mice control and preventing an infestation within your food establishment.
    pdf
    192.36 KB
    Updated 11/06/2018
  • B.C. law requires that all eggs served in a restaurant be clean and free of cracks and refrigerated.
    pdf
    170.71 KB
    Updated 11/06/2018
  • Guidelines for the safe preparation and serving of donairs, shawarmas and similar products.
    pdf
    238.85 KB
    Updated 11/06/2018
  • During an emergency such as a power outage, the safety of the food you serve may be compromised depending on the length of the outage and the utilities that are affected. During most power outages you will need to close your food premises as basic utilities, such as hot water are unavailable and equipment, such as dishwashers and refrigeration units are inoperable. Food preparation during a power outage is not recommended.
    pdf
    231.69 KB
    Updated 11/06/2018
  • Food allergies are sensitivities caused by a reaction of the body to specific proteins in food. These proteins are known as allergens. In allergic individuals the body mistakenly identifies the food as being harmful and releases chemicals that can cause a physical reaction.
    pdf
    490.31 KB
    Updated 11/06/2018