Environmental Health

Health Education & Courses

Training Requirements

Click on the type of facility that applies to you:

Bakery
Bar / Lounge
Bed & Breakfast
Butcher
Cafeteria
Caterer
Church Kitchen
Collective Kitchen
Community Hall Kitchen
Convenience Store
Cook for Hire
Deli
Food Demo
Farmer's Market Stallholder
Food Production
Food Preparation Vehicle
Food Warehouse
Grocery Store
Hot Dog Cart
Meat Facility
Restaurant
Seasonal Food Facility
Social Care Facility that serves food
Special Event / Festival
Stampede Food Vendor
Work Camp
Others

* Note: All food handlers should take the mini safe food handling course - IT IS FREE!

Bakery

Requirement:

One person per shift must have provincial certification in food sanitation and hygiene.

Details:

If there are less than six food handlers, only one food handler must have provincial certification.

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Bar / Lounge

Requirement:

One person, who is in care and control of the bar and food preparation area, per shift must have provincial certification in food sanitation and hygiene.

Details:

If there are less than six food/drink handlers, only one food/drink handler must have provincial certification.

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Bed & Breakfast

Requirement:

No requirement.

Details:

There is no requirement if only breakfast is served and there are less than nine guests.

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Butcher

Requirement:

One person per shift must have provincial certification in food sanitation and hygiene.

Details:

If there are less than six food handlers, only one food handler must have provincial certification. There are modified requirements for a mobile butcher. These are found under meat facility requirements.

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Cafeteria

Requirement:

One person per shift must have provincial certification in food sanitation and hygiene.

Details:

If there are less than six food handlers, only one food handler must have provincial certification.

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Caterer

Requirement:

One person per catering event must have provincial certification in food sanitation and hygiene.

Details:

None

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Church Kitchen

Requirement:

One person who is in care and control of the kitchen must have provincial certification in food sanitation and hygiene.

Details:

Regular kitchen volunteers are encouraged to have provincial certification.

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Collective Kitchen Coordinator

Requirement:

One hour of food safety training is required as part of the collective kitchen training.

Details:

Please call our office for more information.

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Community Hall Kitchen

Requirement:

One person who is in care and control of the kitchen must have provincial certification in food sanitation and hygiene.

Details:

Regular kitchen volunteers and/or staff are encouraged to have provincial certification.

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Convenience Store

Requirement:

If the store makes and/or serves any perishable foods (hotdogs, pizza, sandwiches), one person per shift must have provincial certification in food sanitation and hygiene.

Details:

If there are less than six employees who handle food, only one food handler must have provincial certification.

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Cook for Hire

Requirement:

No requirement

Details:

There is no requirement if food handling and storage occur only at client's location. Otherwise, the requirement for a caterer applies

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Deli

Requirement:

One person per shift must have provincial certification in food sanitation and hygiene.

Details:

If there are less than six food handlers, only one person must have provincial certification.

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Food Demo

Requirement:

Modified Requirement: One manager / supervisor per event must have provincial certification in food sanitation and hygiene. Each person working at a food booth must successfully complete the mini food safety course every three years.

Details:

None

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Farmer's Market Stallholder

Requirement:

No requirement

Details:

It is recommended that all stallholders who prepare and serve food have provincial certification in food sanitation and hygiene.

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Food Production

Requirement:

One person per shift must have provincial certification in food sanitation and hygiene.

Details:

The person should be a manager. If there are less than six food handlers, only one person must have provincial certification.

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Food Preparation Vehicle

Requirement:

One person per shift must have provincial certification food sanitation and hygiene.

Details:

The person must be working in the truck. If there are less than six food handlers that work in the truck, only one food handler must have provincial certification.

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Food Warehouse

Requirement:

No requirement

Details:

There is no requirement if all food is kept packaged.

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Grocery Store

Requirement:

In each department, one person per shift must have provincial certification in food sanitation and hygiene.

Details:

The person should be a manager or head cook. If there are less than six food handlers, only one person must have provincial certification.

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Hot Dog Cart

Requirement:

Modified requirement: cart owner must have provincial certification in food safety and hygiene. Cart operator must successfully complete the mini food safety course. Please contact 403-943-2290 for more information.

Details:

Any carts with perishable food (except hot dogs) must follow the Food Preparation Vehicle requirement.

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Meat Facility

Requirement:

Modified requirement: 25% of employees on each shift must hold a meat facility food handler certificate (click for description).

Details:

The modified requirement applies to abattoirs and mobile butchers. Other meat facilities (such as butchers) are required to meet the standard food facility requirements.

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Others

Requirement:

One person per shift must have provincial certification in food sanitation and hygiene.

This does not apply to a food establishment where:

a) only unpackaged food that is not potentially hazardous is made available to the public, or

b) all the food received by the food establishment for public consumption is received in pre-packaged form and is made available to the public only in the same form in which it was received.

Details:

If there are less than six food handlers, only one food handler must have provincial certification.

Top of page

Restaurant

Requirement:

One person per shift must have provincial certification in food sanitation and hygiene.

Details:

The person should be a manager or head chef. If there are less than six food handlers, only one person must have provincial certification.

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Seasonal Food Facility

Requirement:

If the facility runs longer than 14 consecutive days, the requirements for provincial certification in food sanitation and hygiene apply.

Details:

None.

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Social Care Facility that Serves Food

Requirement:

If the facility has more than ten clients, one person, who is in care and control of the kitchen, per shift must have provincial certification in food sanitation and hygiene.

Details:

If there are less than six food handlers, only one food handler must have provincial certification. It is recommended that at least one food handler at all facilities have provincial certification.

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Special Event / Festival

Requirement:

Modified requirement: one person per food booth must take the special event safe food handling course.

Details:

Certain events require all food booth workers to have the special event safe food handling course.

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Stampede Food Vendor

Requirement:

Modified requirement: each food vendor must attend a stampede food safety training course every three years.

Details:

Courses are arranged prior to Stampede through the Stampede committee. As an alternative, food vendors can attend a Mini Food Safety Course

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Work Camp

Requirement:

One person per shift on each site must have provincial certification in food sanitation and hygiene.

Details:

If there are less than six food handlers on site, only one on-site food handler must have provincial certification.

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Disclaimer Statement

	Environmental Health Health Education & Courses Training Requirements Health Education Home \| Courses \| Information \| Frequently Asked Questions \| Training Requirements \| Hand Washing \| Links & Resources Click on the type of facility that applies to you: Bakery Bar / Lounge Bed & Breakfast Butcher Cafeteria Caterer Church Kitchen Collective Kitchen Community Hall Kitchen Convenience Store Cook for Hire Deli Food Demo Farmer's Market Stallholder Food Production Food Preparation Vehicle Food Warehouse Grocery Store Hot Dog Cart Meat Facility Restaurant Seasonal Food Facility Social Care Facility that serves food Special Event / Festival Stampede Food Vendor Work Camp Others * Note: All food handlers should take the mini safe food handling course - IT IS FREE! Bakery Requirement: One person per shift must have provincial certification in food sanitation and hygiene. Details: If there are less than six food handlers, only one food handler must have provincial certification. Top of page Bar / Lounge Requirement: One person, who is in care and control of the bar and food preparation area, per shift must have provincial certification in food sanitation and hygiene. Details: If there are less than six food/drink handlers, only one food/drink handler must have provincial certification. Top of page Bed & Breakfast Requirement: No requirement. Details: There is no requirement if only breakfast is served and there are less than nine guests. Top of page Butcher Requirement: One person per shift must have provincial certification in food sanitation and hygiene. Details: If there are less than six food handlers, only one food handler must have provincial certification. There are modified requirements for a mobile butcher. These are found under meat facility requirements. Top of page Cafeteria Requirement: One person per shift must have provincial certification in food sanitation and hygiene. Details: If there are less than six food handlers, only one food handler must have provincial certification. Top of page Caterer Requirement: One person per catering event must have provincial certification in food sanitation and hygiene. Details: None Top of page Church Kitchen Requirement: One person who is in care and control of the kitchen must have provincial certification in food sanitation and hygiene. Details: Regular kitchen volunteers are encouraged to have provincial certification. Top of page Collective Kitchen Coordinator Requirement: One hour of food safety training is required as part of the collective kitchen training. Details: Please call our office for more information. Top of page Community Hall Kitchen Requirement: One person who is in care and control of the kitchen must have provincial certification in food sanitation and hygiene. Details: Regular kitchen volunteers and/or staff are encouraged to have provincial certification. Top of page Convenience Store Requirement: If the store makes and/or serves any perishable foods (hotdogs, pizza, sandwiches), one person per shift must have provincial certification in food sanitation and hygiene. Details: If there are less than six employees who handle food, only one food handler must have provincial certification. Top of page Cook for Hire Requirement: No requirement Details: There is no requirement if food handling and storage occur only at client's location. Otherwise, the requirement for a caterer applies Top of page Deli Requirement: One person per shift must have provincial certification in food sanitation and hygiene. Details: If there are less than six food handlers, only one person must have provincial certification. Top of page Food Demo Requirement: Modified Requirement: One manager / supervisor per event must have provincial certification in food sanitation and hygiene. Each person working at a food booth must successfully complete the mini food safety course every three years. Details: None Top of page Farmer's Market Stallholder Requirement: No requirement Details: It is recommended that all stallholders who prepare and serve food have provincial certification in food sanitation and hygiene. Top of page Food Production Requirement: One person per shift must have provincial certification in food sanitation and hygiene. Details: The person should be a manager. If there are less than six food handlers, only one person must have provincial certification. Top of page Food Preparation Vehicle Requirement: One person per shift must have provincial certification food sanitation and hygiene. Details: The person must be working in the truck. If there are less than six food handlers that work in the truck, only one food handler must have provincial certification. Top of page Food Warehouse Requirement: No requirement Details: There is no requirement if all food is kept packaged. Top of page Grocery Store Requirement: In each department, one person per shift must have provincial certification in food sanitation and hygiene. Details: The person should be a manager or head cook. If there are less than six food handlers, only one person must have provincial certification. Top of page Hot Dog Cart Requirement: Modified requirement: cart owner must have provincial certification in food safety and hygiene. Cart operator must successfully complete the mini food safety course. Please contact 403-943-2290 for more information. Details: Any carts with perishable food (except hot dogs) must follow the Food Preparation Vehicle requirement. Top of page Meat Facility Requirement: Modified requirement: 25% of employees on each shift must hold a meat facility food handler certificate (click for description). Details: The modified requirement applies to abattoirs and mobile butchers. Other meat facilities (such as butchers) are required to meet the standard food facility requirements. Top of page Others Requirement: One person per shift must have provincial certification in food sanitation and hygiene. This does not apply to a food establishment where: a) only unpackaged food that is not potentially hazardous is made available to the public, or b) all the food received by the food establishment for public consumption is received in pre-packaged form and is made available to the public only in the same form in which it was received. Details: If there are less than six food handlers, only one food handler must have provincial certification. Top of page Restaurant Requirement: One person per shift must have provincial certification in food sanitation and hygiene. Details: The person should be a manager or head chef. If there are less than six food handlers, only one person must have provincial certification. Top of page Seasonal Food Facility Requirement: If the facility runs longer than 14 consecutive days, the requirements for provincial certification in food sanitation and hygiene apply. Details: None. Top of page Social Care Facility that Serves Food Requirement: If the facility has more than ten clients, one person, who is in care and control of the kitchen, per shift must have provincial certification in food sanitation and hygiene. Details: If there are less than six food handlers, only one food handler must have provincial certification. It is recommended that at least one food handler at all facilities have provincial certification. Top of page Special Event / Festival Requirement: Modified requirement: one person per food booth must take the special event safe food handling course. Details: Certain events require all food booth workers to have the special event safe food handling course. Top of page Stampede Food Vendor Requirement: Modified requirement: each food vendor must attend a stampede food safety training course every three years. Details: Courses are arranged prior to Stampede through the Stampede committee. As an alternative, food vendors can attend a Mini Food Safety Course Top of page Work Camp Requirement: One person per shift on each site must have provincial certification in food sanitation and hygiene. Details: If there are less than six food handlers on site, only one on-site food handler must have provincial certification. Top of page Disclaimer Statement	Quick Links Closure Orders Restaurant Inspections Courses
	E-mail comments to Web Communications. Page last updated on: August 29, 2011