Glossary
Adverse Water Quality Incident (AWQI)
Event that indicates that a small drinking water system may not be providing the quality of water that is necessary for the safety of the system’s users.
Automatic Prohibition (AP)
A premises with two or more tobacco sales convictions against any owner (past or present) at that address within a five-year period is subject to a Notice of Prohibition Against the Sale, Storage, and Delivery of Tobacco Products, known as an Automatic Prohibition or AP.
Blood-borne Exposure
Blood or body fluid contact with mucous membrane (eyes, nose, mouth), or with broken skin (open cut, wound), or a needle stick injury from a sharp object contaminated with blood or body fluid.
Blood-borne Infection
Infection that spreads through contaminated blood or other body fluids (e.g. HIV, Hepatitis B virus, or Hepatitis C virus).
Charge
Legal actions used by Lambton Public Health to ensure establishments meet the standard requirements set out in associated Acts, Regulations, or By-laws. Actions may include the issuance of an Offence Notice (tickets) or Summons.
Cleaning
Physical removal of dust, dirt, grime and/or organic material (e.g., blood and/or other body fluids, microorganisms). This process is usually done with water, detergents, and friction.
Complaint Based Inspection
A visit made to investigate and/or address complaints made by the public.
Compliance Check
A tobacco purchase attempt by a youth test shopper which does not result in a charge even when a purchase is completed and will involve education and being issued a warning.
Convicted
An outcome of a charge in which an individual or business has either pleaded guilty or has been found guilty. The outcome may include fines and/or court orders, or alternative sentencing.
Corrected During Inspection (CDI)
The requirement was not in compliance, but was corrected before the Public Health Inspector or Enforcement Officer left the facility.
Correction(s) Required
Indicates that an infraction either requires correction or was corrected at the time of inspection. Non-compliance issues not corrected during the inspection are followed up by a Public Health Inspector through progress updates from the operator, during re-inspections, or at the next routine inspection, depending on how serious the infraction is.
Critical Infraction – Food Premises
An infraction which has the potential to pose an immediate public health risk and/or lead to a foodborne illness (e.g., improper hot/cold holding temperatures, etc.).
Critical Infraction – Personal Service Setting
Items that may lead to transmission of blood-borne and other types of infection (e.g. improper cleaning, disinfection and or sterilization, reuse of single-use items, appropriate records/packaging not maintained, inadequate/no hand washing, etc.).
Critical Item
Equipment, instrument or items that penetrate the skin or mucous membranes and may have direct contact with blood. These items present higher risk for infection and require sterilization.
Cross-contamination
The transfer of an infectious agent from contaminated sources to a non-contaminated source.
DineSafe
A food safety program that provides the public with quick and easy access to the results of food safety inspections.
Directive
A document that outlines the operational requirements that must be carried out by the owner/operator of a small drinking water system. This document is issued in accordance with section 7 of Ontario Regulation 319/08 (Small Drinking Water Systems). A directive is issued to an owner/operator on completion of a site-specific risk assessment or other inspection process conducted by a Public Health Inspector.
Disinfectant
Product that is used on surfaces or equipment and instruments to kill disease causing germs found on surfaces or equipment and instruments.
Disinfection
Process that kills or destroys most disease producing germs.
Drinking Water Advisory (DWA) – Boil Water Advisory
Issued by the Health Department when unacceptable levels of total coliforms and/or E. coli are identified in a drinking water supply. Boiling of the water is required to render the water safe to use. An alternate supply of potable water may also be recommended (e.g. bottled water) on a temporary basis.
Drinking Water Advisory (DWA) – Health Information
Issued by the Health Department to inform specific community users of an exceedance (e.g. sodium, nitrates) and the recommended measures to be taken to reduce exposure and mitigate the risk to human health.
Enforcement
Legal actions used by Lambton Public Health to ensure establishments meet the minimum standards of applicable acts, regulations, guidelines, and by-laws. Actions may include charges (tickets or summons), advisories and orders made under the Health Protection and Promotion Act or Smoke-Free Ontario Act, 2017.
Enforcement Officer
A person appointed as an inspector pursuant to Section 14 of the Smoke-Free Ontario Act, 2017, and also appointed as a Provincial Offences Officer pursuant to the Ontario Provincial Offences Act.
Equipment Seized & Held
Equipment has been temporarily removed from use by a Public Health Inspector.
Follow-up Inspection
Inspection types indicated as follow-ups can either be an on-site re-inspection or a progress update from the operator. For food premises' that receive a DineSafe Inspection Summary Sign, the sign will only be updated when an on-site re-inspection occurs.
Food
Means food or drink for human consumption, and includes an ingredient of food or drink for human consumption. (Health Protection and Promotion Act (HPPA))
Food Handler
Means any person who is employed in a food premise, and handles or comes in contact with any utensil or with food during its preparation, processing, packaging, service, storage or transportation. (Ontario Food Premises Regulation (O. Reg. 493/17))
Food Handler Education on Site
Information given to the owner/operator at the time of the inspection in order to increase food safety awareness.
Food Premises
Any location where food or milk is manufactured, processed, prepared, stored, handled, displayed, distributed, transported, sold or offered for sale, but does not include a room actually used as a dwelling in a private residence. (HPPA) Examples include: convenience stores, grocery stores, churches, hotdog carts, fast food restaurants, full service restaurants, etc.
Food Premises Inspection Summary
A sign that is posted at a food premises to disclose the current conditions. (E.g. a Green (Pass), Yellow (Conditional Pass) or Red (Closed) DineSafe sign).
Food Premises Regulation
Food Premises Regulation under the Health Protection and Promotion Act, sets out the standards that food establishments must meet. These standards relate to food handling, training, sanitation, dishwashing, and personal cleanliness practices.
Foodborne Illness
An illness, usually either infectious or toxic in nature that is caused by agents that enter the body when food is eaten.
Hazardous Food
Any food that can support the growth of disease causing organisms. Examples include food(s) with high levels of protein, moisture and neutral acidity (meats, dairy products, rice, seafood and poultry).
Health Hazard
A condition of a premises; a substance, thing, plant or animal other than man; or a solid, liquid, gas or combination of any of them, that has or that is likely to have an adverse effect on the health of any person. (HPPA)
Health Protection and Promotion Act Order
The Ontario Health Protection and Promotion Act, outlines the organization and delivery of public health programs and services, the prevention of the spread of disease and the protection and promotion of the health of the people of Ontario. Orders are issued by the Durham Region Health Department to ensure health hazards are eliminated immediately and ensure establishments meet the requirements set out in associated regulations.
High Risk Food Premises
An establishment which represents a high likelihood of occurrence of a foodborne illness outbreak. These food premises' are inspected a minimum of three times per year. (Operational Approaches for Food Safety Guideline, 2019)
Infection prevention and control (IPAC) lapse
A failure to follow IPAC practices resulting in a risk of transmission of infectious diseases to clients, attendees or staff through exposure to blood, body fluids, secretions, excretions, mucous membranes, non-intact skin, or contaminated equipment and soiled items.
Infraction
The term that is used to describe an error that is made that breaks the law.
Inspection
Conducted by a person appointed as an inspector to identify and record non-compliance, ensure existing procedures are adequate, and recommend corrective action where necessary.
Inspection Report
An inspection report that a Public Health Inspector provides to the operator noting the infractions and the corrective measures.
Invasive Procedure/Service
Any procedure that involves the introduction of equipment or instruments into the body or body cavities, by cutting, puncturing or otherwise entering intact skin or mucous membranes. (Ontario Personal Service Settings Regulation (O. Reg. 136/18))
Licensed Child Care Setting
A premises operated by a person licensed under the Child Care and Early Years Act, 2014.
Long-Term Care Home
A Long-Term Care (LTC) Home provides care and services for people who no longer are able to live independently or who require onsite nursing care, 24-hour supervision or personal support.
Low Risk Food Premises
An establishment which represents a low likelihood of occurrence of a foodborne illness outbreak. These food premises' are inspected each year or once every two years depending on the types of food. (Operational Approaches for Food Safety Guideline, 2019)
Low-Risk Food
Means food that is not potentially hazardous food. (O. Reg. 493/17)
Manufactured Meat Product
Food that is the product of a process, that contains meat as an ingredient and that is customarily eaten without further cooking, and includes meat that is processed by salting, pickling, fermenting, canning, drying or smoking or otherwise applying heat or to which edible fats, cereals, seasonings or sugar have been added. (O. Reg. 493/17)
Moderate Risk Food Premises
An establishment which represents a moderate likelihood of occurrence of a foodborne illness outbreak. These food premises' are inspected a minimum of two times per year. (Operational Approaches for Food Safety Guideline, 2019)
Multi-Service Article
Means any container or utensil that is intended for repeated use in the service or sale of food. (O. Reg. 493/17)
Non-Critical Infraction – Food Premise
An infraction which does not pose an immediate health risk in and by itself, is not likely to lead to a foodborne illness, and/or does not directly relate to food handling practices (e.g., structural deficiency of floors or walls, etc. (Operational Approaches for Food Safety Guideline, 2019)
Non-Critical Infraction – Personal Service Setting
Items that are not likely to lead to transmission of blood-borne infection (e.g. floors, walls and other structural surfaces or equipment not in good repair, personal items stored with client items, etc.).
Non-Critical Item
Equipment, instrument or item that does not typically come in contact with non-intact skin.
Not in Compliance
The minimum requirement of the applicable regulation / law was not met.
Notice of Intention
Notification made to the public health unit to advise of the opening/re-opening of a location, change of owner, new services, construction and/or renovations, etc.
Opening Inspection
Initial inspection carried out at facility by Public Health Inspector.
Owner / Operator
A person who has responsibility for and control over all activities carried out in a facility.
Pathogen
A microorganism that causes disease in humans. Microscopic organisms include bacteria, viruses and protozoa.
Personal Service Setting
A premises where personal services are offered where risk of exposure to blood (e.g. hairdressing and barber shops, tattoo and body piercing studios, manicure/pedicure salons, and various other aesthetic services), including home-based and mobile premises’.
Personal Services Settings Regulation
The Ontario Personal Services Settings Regulation, is the legislation outlining the personal services requirements that personal services settings establishments in Ontario must meet.
Pool – Class B
Class “B” pools include pools: operated on the premises of an apartment building or single-family private homes that contains 6 or more units or a mobile home park; operated on the premises of a hotel or campground; operated in conjunction with a club, a condominium or co-operative community property that contains 6 or more units; operated in conjunction with a child care centre, a day camp or an establishment or facility for the care or treatment of persons who have special needs, for the use of those persons and their visitors. (R.R.O. 1990, Reg. 565)
Potable Water
Water that is of sufficient quality for humans to drink.
Potentially Hazardous Food
Means food in a form or state that is capable of supporting the growth of infectious or toxigenic micro-organisms and which requires time and temperature control to limit such growth. (O. Reg. 493/17) Examples include foods with high levels of protein, moisture and neutral acidity (i.e. meats, poultry, dairy products, etc.).
Product Seized & Destroyed
Food has been seized under the authority of a Public Health Inspector and destroyed (thrown out).
Product Seized & Held
Food has been temporarily removed from sale by a Public Health Inspector.
Prohibited Services
Personal services that are illegal in Ontario (e.g. ear candling, ear coning, scleral tattoos, fish pedicures).
Provincial Offence Notice
Also referred to as a ticket. Part I will indicate the charge and set fine. Part III will indicate the charge, a fine and is a summons to appear in court.
Public Health Inspector
Trained and certified professionals who are required to assess and monitor health and safety hazards in the community. They are Provincial Offences Officers who enforce laws relating to public health issues (e.g. food safety, safe water, infection control and prevention, etc.) acting under the direction of the Medical Officer of Health.
Public Pool – Class A
Class “A” pools include pools: to which the general public is admitted; operated in part or as part of a program of an educational, instructional, physical fitness or athletic facility that receives public funding; located on the premises of a recreational camp. (Ontario Public Pools Regulation (R.R.O. 1990, Reg. 565))
Public Pools – Class C facilities
Class C facilities include any of the following: public wading pools, public splash pads and water slide receiving basins.
Public Pools Regulation
The Public Pools Regulation under the Health Protection and Promotion Act, sets out the standards that public pool, spa and splash pad operators must meet. These standards relate to operation and maintenance, filtration systems, water chemistry and all relevant safety and emergency procedures.
Public Spa
A hydro-massage pool containing an artificial body of water that is intended primarily for therapeutic or recreational use, that is not drained, cleaned or refilled before use by each individual and that utilizes hydro-jet circulation, air induction bubbles, current flow or a combination of them over the majority of the pool area.
Public Spray Pad or Public Splash Pad
An indoor or outdoor installation that includes sprayed, jetted or other water sources contacting bathers and not incorporating standing or captured water as part of the bather activity area, other than a private residential spray pad or splash pad or a spray pad or splash pad for display or promotional purposes only.
Public Wading Pool
Any structure, basin, chamber or tank containing or intended to contain an artificial body of water having a depth of water equal to 75 centimetres or less at any point, that is provided for the recreational or instructive use of young children, other than a private residential wading pool or a wading pool for display or promotional purposes only;
Ready-to-Eat Food
Food that is edible without further cooking by the food handler or the consumer. Examples include raw fruits and vegetables, and previously cooked meats (e.g. deli meat for sandwiches).
Recreational Camp
A camp for recreational activities on a site in which sleeping and eating facilities are provided for temporary occupancy, with or without charge, for five or more persons who are under eighteen years of age or persons who have special needs.
Referral
Information is directed to an appropriate source for additional assistance (e.g., Fire Department, Building Department, and Canadian Food Inspection Agency, Ministry of Finance, Ministry of Health, Health Canada).
Re-inspection
A follow-up visit to a facility conducted by a Public Health Inspector or Enforcement Officer to check that previously identified problems have been corrected. Re-inspections are carried out within a period of time that is relative to how serious the problem is.
Required Inspection
A visit made to make sure that the minimum standards set out in the applicable regulation are met.
Risk Categorization - Small Drinking Water Systems
A Risk Categorization tool developed by the Ministry of Health and Long-Term Care (MOHLTC) is used by Public Health Inspectors to conduct site-specific risk assessments of small drinking water systems. The Risk Categorization tool assesses all parts of a SDWS from source water to water available at the tap to users by applying the steps of a multi- barrier approach to protect drinking water. SDWS are assigned one of the following risk categories for the system as a whole: High = Significant level of risk (Inspected once every 2 years); Moderate = Medium level of risk (Inspected once every 4 years); Low = Negligible level of risk (Inspected once every 4 years).
Routine (Compliance Inspection)
An inspection as required by the Ministry of Health and Long-Term Care (MOHLTC). The number of visits is based on the outcome of the risk assessment for food establishment and the Ontario Public Health Standards and Protocols for all other facilities. Public Health Inspectors visit establishments to inspect the physical environment, equipment and observe the practices of food handlers.
Sample Taken
A portion of food or water, or tobacco collected for lab analysis or testing.
Sanitize / Sanitizing
Means treatment designed to reduce the level of microorganisms to a level that will not compromise the safety of food products. (O. Reg. 493/17)
Sanitizer
A chemical used to effectively sanitize various food contact surfaces and equipment. The chemical used must be an approved sanitizer (e.g. chlorine (bleach), quaternary ammonium compound (quats), iodine).
Satisfactory - No Action Required
The facility has met all the requirements of the applicable regulation at the time of the inspection.
Section 13 Order Revoked
The owner/operator has corrected the health hazard that was identified in an order under Section 13 of the Health Protection and Promotion Act (R.S.O. 1990, c. H.7) and the order is no longer required.
Section 13 Order Served
An order under Section 13 of the Health Protection and Promotion Act (R.S.O. 1990, c. H.7) was given to an owner/operator. A Public Health Inspector was of the opinion, upon reasonable and probable grounds, that a health hazard exists, and the requirements specified in the order are necessary to decrease the effect or to eliminate the health hazard.
Sharps
Items that have the potential to penetrate the skin (e.g. needle, blades, lancets, etc.).
Sharps Container
Container used for the safe disposal of sharps. Specially-designed to be puncture and leak-resistant.
Single-Service Article
Means any container or eating utensil that is to be used only once in the service or sale of food. (O. Reg. 493/17)
Single-Use / Disposable Item
Item that is designed or intended to be used once and then discarded immediately. These items cannot be cleaned, disinfected or sterilized.
Small Drinking Water System
In general, a premises that makes drinking water available to the public and does not get their drinking water from a municipal drinking water system. Examples include, but are not limited to: motels, restaurants, seasonal trailer parks, and places of worship.
Smoke-Free Ontario Act, 2017 (SFOA, 2017)
Legislation in Ontario that regulates the sale, supply, display and promotion of tobacco and vapour products at retail. The SFOA, 2017 also prohibits smoking and vaping in enclosed workplaces and enclosed public places, as well as other designated places in Ontario, to protect workers and the public from second-hand smoke and vapour.
Sterile
Instruments or tools that have gone through a sterilization process (see sterilization).
Sterilization
Process known to destroy all microorganisms including viruses, bacteria, fungi and bacterial spores. All items that pierce, penetrate the skin, and/or hold sterile items must be sterilized.
Sterilizer
Equipment or device used for the destruction of all microorganisms (e.g. viruses, bacteria, fungi and spores).
Summons Served
A legal document was issued by a Public Health Inspector or Enforcement Officer to an owner/operator requiring them to appear in an Ontario Court of Justice regarding an infraction.
Ticket Served
One or more offence notices (tickets) with set monetary fines have been served to an owner or operator or vendor for errors observed in a facility.
Utensil
Includes kitchenware, tableware, glasses, cutlery or other similar items used in the handling, preparing, processing, packaging, displaying, serving, dispensing, storing, containing or consuming of food. (O. Reg. 493/17)
Water Sample
Water used for public consumption, food preparation or recreation that is collected and submitted to a lab for analysis.