Food Safety

Public Health Inspectors are responsible for the Food Safety Program.  This program focuses on the prevention & risk reduction of food borne illness through inspection, education and monitoring of facilities that prepare, serve and/or sell food to the public.  Facilities include: restaurants, caterers, grocery stores, bakeries, meat processors, slaughterhouses, mobile food carts/vendors, temporary food events (for example booths/stands/carts at a public fair) and cafeterias open to the public (schools, hospitals, correctional facilities, mines, outfitting camps).

Health Inspectors are also responsible for investigating complaints and disease outbreaks at food facilities and teaching Food Safety Courses.

The Northern Health Regions are aware of traditional use of wild foods at mass gatherings and cultural events and are supportive of retaining and maintaining traditional practices. Please speak to your district health inspector regarding food safety and traditional foods.