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Frequently Asked Questions

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Questions

 

 

 

 

Answers

 

What do I need to operate a food business from my home?

Your home based operation must meet all the requirements of the Alberta Food Regulation and Alberta Food Retail and Foodservices Code. You must have a completely separate kitchen and food storage area and have your business facility approved by the Calgary Health Region. Requirements from other legislative authorities must also be met.

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Do I need to submit plans?

You need to submit plans for health approval if you are planning to build or remodel:

  • food establishments, swimming pools, whirlpools, social care facilities (daycare, playschool, adult care etc), and personal service facilities (hair salon, esthetic services, tattoo and piercing parlours etc).

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Where should I submit plans?

  • If you are within the City of Calgary, submit your plans to the City Hall,

Development and Building Approval,

3rd Floor Municipal Building,

800 Macleod Tr S.E.

  • A copy of your plans will be circulated through the department of the Environmental Health.
  • If you are outside of the city of Calgary but within the Calgary Heath Region, submit your plans to the Environmental Public Health directly:

Plan checker

Environmental Public Health

Calgary Health Region

Main floor reception

10101 Southport Rd. S.W.

Calgary, AB T2W 3N2

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Do plans have to be drawn by a professional engineer or registered architect?

We strongly recommend plans for swimming pools to be prepared by professional engineer or registered architect. All other plans can be prepared by applicant.

 

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What do I need to include in food establishment plans?

Food establishment means premises where food that is intended for consumption by the public is stored, displayed, processed, prepared or served. Plans for building or re-modeling a food establishment should identify the following:

  • Construction
  • Ceiling material
  • Wall material
  • Floor material
  • Floor dimensions in metric
  • Location of floor drain(s)
  • Mop sink
  • Hand sink(s)
  • Pot sink(s)
  • Drain board or shelving (s)
  • Fume/exhaust hoods
  • Staff washroom(s)
  • Customer washroom(s)
  • Total number of seats
  • Equipment
  • Walk-in cooler(s) and freezer(s)
  • Cooler(s) and freezer(s)
  • Grill
  • Stove
  • Dishwasher
  • Food preparation table(s)
  • Donair machine(s)
  • Coffee/capuccino maker(s)
  • Fryer
  • Menu

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What is the alternative to building a separate kitchen for preparing food for sale?

You can approach an approved food establishment to use their facility for storing, preparing and packaging the food you wish to sell. Both parties must sign the form "Permission to use an approved food establishment " and then you are required to obtain a food establishment permit for your business.

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Can I prepare baked goods or other foods in my home-based kitchen to sell at Farmer's Markets or to stores?

All food to be served or sold to the public must be prepared in an approved food establishment. You can use your home-based kitchen only if it is separate from your personal kitchen and it has been approved by the Calgary Health Region.

 

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Can I use a domestic dishwasher for washing dishes associated with my food business?

No. You require a commercial style dishwasher that can sanitize dishes using adequate heat and/or chemicals. The alternative to a commercial dishwasher would be the installation of sinks. Click on "Sinks and Handwashing Basins Requirements Chart " for more detailed information.

 

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How many sinks do I need to have?

The number of sinks required is dependent on the type of food served, the types of utensils used and the use of a dishwasher. Please refer to the "Sinks and Handwashing Basins Requirements Chart " for more detailed information.

 

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I have purchased an existing food establishment. Do I need a new food establishment permit?

Yes. Food establishment permits are not transferable. As a new owner you must receive health approval from the Calgary Health Region and a new food establishment permit with your name as the owner.

 

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What do I need to include in personal service facility plans?

A personal service facility means any facility or person offering the following service(s), but is not limited to: barbering, esthetics, electrolysis, tanning, massage, tattooing and body piercing. Plans for building or re-modeling a personal service facilities should identify the following:

  • Ceiling material
  • Wall material
  • Floor material
  • Window(s) or vent(s)
  • Floor dimensions in metric
  • Hand sink(s)
  • Hair sink(s)
  • Laundry equipment
  • Washroom(s)
  • Type of service, identify all treatment/service room(s)

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What do I need to include in social care facility plans?

A social care facility means any facility or person offering the following service(s), but is not limited to: adult or youth home care, nursery school, daycare, play school, before and after school care, senior home. Plans for building or re-modeling social care facilities should identify the following:

  • Ceiling material
  • Wall material
  • Floor material
  • Kitchen location and layout (see food establishment above)
  • The use of each room
  • Laundry equipment
  • Hand sink(s)
  • Diaper change area(s)
  • Therapeutic tub(s) or assisted bath tub(s)

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What do I need to include in swimming pool or whirlpool plans?

Permit application should include the following:

  • A site plan
  • A floor plan
  • A structural plan
  • A mechanical plan
  • The method of waste disposal
  • Location and dimensions of the diving, swimming and deck areas
  • The Pool volume
  • The maximum design bathing load at any given time
  • Type of disinfectant
  • Disinfectant delivery system
  • Chlorinator capacity
  • Automatic monitoring and feeding equipment
  • Detailed drawings of the water circulation system
  • Filtration equipment
  • Disinfection equipment and all related equipment

A description of:

  • Filter area, type and rate
  • The filtration gauges for measuring pressure change
  • The turnover rate
  • The rate of flow indicators
  • Temperature indicators to be installed on the inlet and discharge to all heating equipment
  • The number of inlets
  • The number of skimmers or gutter drains
  • The pool finishes and colour of basin
  • The make up water source
  • The type of backflow prevention used on the makeup water supply
  • The main drains
  • The anti-entrapment prevention devices
  • The pool testing equipment

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