North Pender LTC Island Health Presentation
· North Pender Island · Meeting Documents · 2023
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Topics: Fresh water & aquifers · Bylaw enforcement — our classification, not the Trust's.
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islandhealth.ca Island Health Environmental Public Health Services September 29 2023 Joanne Lum, Senior Environmental Health Officer Xiao Qi Ren, Environmental Health Officer Page 2 Topics of Discussion •Food Legislation in BC •Types of permits and approvals •Temporary Food Markets –Description, Limits, Market Manager Responsibility •Special Events –Description, Limits •Mobile Food Premises •Food Safe and Market Safe •Other Page 3 Food Legislation in BC •Food Premises Regulation •Food Safety Act •Public Health Act Page 4 Other Guidance •Provincial Guidelines (BCCDC/MoH) –Guidelines for the Sale of Food at Temporary Markets –Mobile Food Premises Guidelines •Island Health –Special Events: Temporary Food Service Application Page 5 Types of Permit/Approval oSpecial Events -compliance withdirect health requirements of FPR, fewer than 14 days per calendar year , for higher risk foods which need to be processed out of an approved commercial kitchen , only lower risk foods When in doubt, contact your EHO Page 6 Permitted Facilities •Examples: Restaurants, pubs, take-out food kiosks, commercial kitchen, mobiles •Construction requires prior EHO review •Operating permit issued under the FPR terms and conditions (i.e. limiting the menu, imposing other requirements at the discretion of the EHO). •EHO routinely inspects these facilities •Annual operating fee due for each fiscal year Page 7 Approved Facilities •Under the FPR, some food premises do not require a permit, but APPROVAL is still required Example: Food processors, food stores •EHO review prior to construction •Routine inspections Page 8 Food Premises Requirements •Appropriate water supply and wastewater disposal are required –Drinking Water Protection Act and Regulation –Sewerage System Regulation •Other considerations: business licensing, zoning, liquor licensing, inspection by fire department, inspection by gas fitter, regulation of tobacco sales, extent of food production for the systems in place Page 9 Farmer’s Markets Temporary Food Market (processed, PACKAGED foods) Lower Risk Higher Risk Food for immediate consumption (hot foods, dispense or assembled onsite) Temporary Event Permit Mobile Food Premises Max. 14 days per year Commercial Kitchen * Home Made Commercial Kitchen* Annual permit * Making foods in a commercial kitchen allows products to be sold to a wider public audience (i.e. grocery stores, online sales, etc). Application process applies. Page 10 •Markets and Events Page 11 Temporary Food Markets –Presence/oversight of market manager –Vendors selling wholesome vegetables or prepackaged products –Limitation that no food preparation occur onsite •Temporary food establishments operated in a fixed location in connection with a charitable or public event, farmers market, etc. Page 12 Temporary Food Markets: EHO Role •EHO involvement depends on whether higher risk packaged foods are proposed. Page 13 Market Manager Respons
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