Glossary
Adulteration
The intentional addition of something to a food product that can make it unsafe.
After Care Instructions
Verbal and written information provided to clients after an invasive personal service procedure such as a tattoo, to prevent infection.
Autoclave
A device used to sterilize instruments and supplies.
Automatic Sensing Device
A device that determines and continuously displays the sanitizer residual and pH value in a public pool or public spa’s water and regulates the chemical feeders to maintain these levels.
Bacteria
Micro-organism that may cause disease in plants, animals or humans.
Bloodborne Infections
Infections you can get from contaminated blood or other body fluids through needle stick or other sharp injuries via mucous membrane or skin exposures (e.g. HIV, Hepatitis B (HBV), Hepatitis C (HCV)).
Body Fluid
Any liquid secreted from a human body (e.g. blood, saliva, tears, nasal secretions etc.)
Certified Food Handler
Food handler that has successfully completed an accredited Food Safety training course.
Child Care Centre
A child care centre as defined in the Child Care and Early Years Act, 2014.
Chlorine
Chemical used as a disinfectant. It is also used to control algae in pools.
Clarity
How clear the pool water is. A good test for clarity is the ability to see the main drain cover in a pool from anywhere on the pool deck.
Class A Pool
Pools that are open to the public that are required to have life guards. Examples include municipal pool or one operated by YMCA.
Class B Pool
Pools that may not be required to have life guards on duty. These may include a hotel/motel pool, apartment building pool, mobile home park pools, etc.
Cleaning
The process of removing visible dirt using water, detergent and friction. This process removes bacteria primarily by mechanical action, but does not destroy those remaining on the object. A step required prior to disinfection and sterilization.
Closed
The term CLOSED means that a public health inspector found a health risk/danger and closed the establishment or service until the risk is removed.
Cold Holding
Potentially hazardous food that requires refrigeration must be stored or held at 4°C or colder to prevent the growth of harmful bacteria.
Commercial Sterilization
Commercial sterilization destroys spoilage and illness-causing bacteria, which allows the food product to be safe at room temperature.
Complaint Inspection
An inspection by a Public Health Inspector was completed because a complaint was received.
Contact Time
The time a disinfectant remains wet on a surface and/or instrument.
Contamination
The presence of an unwanted substance in food or on a surface, equipment or instrument that can cause illness or injury.
Conviction
A legal outcome of a charge placed before the Ontario Court of Justice in which an individual or business has either plead guilty to the charge or has been found guilty of an offence by the courts at the completion of a trial. Outcome may include fines and/or court orders or alternative sentencing.
Cooking Temperature
Potentially hazardous foods must be cooked to safe internal temperatures for 15 seconds to kill any harmful bacteria: Pork 71°C (160°F), Poultry (chicken, duck, turkey) pieces including ground poultry 74°C (165°F), Poultry whole 82°C (180°F), Ground Meat other than poultry 71°C (160°F), Seafood 70°C (158°F), Other food mixtures and dishes 74°C (165°F).
Corrected During Inspection (CDI)
The infraction found during an inspection was able to be corrected immediately without a re-inspection needing to be scheduled.
Critical Control Points
Steps that are taken to prevent, eliminate or reduce a food safety hazard. For example, checking temperatures.
Critical Infractions
Issues found during an inspection that can potentially cause an immediate health risk and/or lead to an injury or illness.
Danger Zone
The temperature between 4º C and 60º C where bacteria will grow the fastest. Food held at these temperatures support rapid growth of bacteria and/or release of their toxins (poison).
Dipper Well
A sink used to rinse utensils under a constant stream of water to prevent growth of microorganisms. For example, ice cream scoops.
Disinfectant
A substance used to destroys bacteria, fungi, viruses and some bacterial spores depending on the level of the disinfectant and the contact time used. Disinfectants are classified as high, intermediate or low levels.
Disinfection
A process using heat or a chemical agent that destroys disease-causing microorganisms (pathogens) and some bacterial spores when using high level disinfectant.
Disposed/Seized
An action taken by a public health inspector to reduce or eliminate a health hazard.
Enforcement
A process carried out by a provincial offenses officer, such as a public health inspector to ensure compliance under provincial legislation. Examples of enforcement may include but are not limited to issuing a ticket, an order, or a summons.
Follow-up Inspections
Occurs if infractions were observed during the routine inspection that need to be addressed before the next routine inspection. Follow-up inspections are conducted within a period of time that is relative to how serious the infraction was.
Food Contact Surface(s)
The surface of counters, equipment and utensils with which food may normally come into contact.
Food Handler
An employee who handles or comes into contact with any utensil or food during its preparation, processing, packaging, service, storage or transportation.
Food Premises
Food Premise means any food premise where meals or meal portions are prepared for immediate consumption or sold or served in a form that will permit immediate consumption on the premises or elsewhere.
Foodborne Illness
Also known as “food poisoning”. Illness that is caused by consuming food or drink that is contaminated with harmful bacteria (or their toxins), viruses, parasites, toxins, or chemicals.
Free Available Chlorine
The concentration (ppm) of chlorine in swimming pool/spa water that is available for disinfection.
Hand Washing
Washing hands using warm water and soap, lathering with soap for 15 seconds, rinsing, and drying hands with paper towels in a designated hand wash sink.
Hazardous Food (Potentially)
Any food that can support the growth of harmful bacteria and/or production of toxins. For example, meat, fish, poultry, dairy, etc.
Health Hazard
A condition of a premises, a substance, thing, plant or animal other than a human, 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.
Health Protection and Promotion Act
An Ontario Provincial Legislation that provides legal authority to boards of health and mandates the delivery of public health programs and services to ensure community health and prevent the spread of disease.
Hot Holding
Potentially hazardous hot food must be stored or held at 60°C or hotter to prevent the growth of harmful bacteria.
Impervious
A surface that is non-absorbent, such as glass or metal.
In Compliance
The observed item meets the minimum public health requirements as outlined in the Regulations.
Infection Prevention and Control Best Practices for Personal Services Settings
A document developed by the Ministry of Health and Long-Term Care, highlighting general best practices and recommendations for all personal services settings, including but not limited to hair salons, barber shops, nail treatment spas, tattoo parlors, etc.
Infectious Agents
Harmful microorganisms that are capable of causing disease. They include bacteria, viruses, fungi, and protozoa.
Inspection Result
The outcome of the inspection is known as the inspection result.
Instrument Classification
Instruments used in personal services settings are classified as “critical”, “semi-critical” and “non-critical” depending on their risk of causing infection during usage.
Instruments - Critical
Instruments that penetrate the skin or are used to hold other sterile instruments. For example, tattoo needles or the handle that holds a sterile blade.
Instruments - Non-critical
Instruments that have no risk in breaking or penetrating the skin at all. For example, combs and brushes.
Instruments - Semi-critical
Instruments that come in contact with skin or mucous membranes, but are not intended to penetrate them, though semi-critical instruments may carry the risk of penetrating the skin. For example, clippers and scissors.
Internal Food Temperature
Temperature inside the food recorded by using a probe thermometer. (Cold Holding, Hot Holding, and Cooking Temperature)
Invasive Procedure
Any procedures 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 (e.g. tattooing, body piercing, microblading, electrolysis, micropigmentation etc.)
Makeup Water
Water that is added to the pool to make up for water that was dumped to waste.
Microorganisms
Bacteria, virus, or parasites that cannot be seen without a microscope. Some are harmful and can cause disease, infection or illness.
Modified Pool
A public pool that has the form of a basin-shaped depression in the earth, the floor of which slopes downward and inward toward the center from the rim.
MOH
Medical Officer of Health. A physician who is the senior official of the health unit, who serves to advise and lead the team of public health professionals on matters of public health importance.
Non–Critical Infractions
Infractions observed during an inspection that do not pose an immediate health risk and is not likely to cause an injury or illness. The infraction is a violation of the regulation (e.g. broken tiles, dirty floors, holes in walls etc.) and should be corrected in a timely manner.
Non-Invasive Procedure
A procedure that does not involve breaking of the skin or body cavity (e.g. hair cutting, facial etc.)
Not in Compliance
The observed item does not meets the minimum public health requirements as outlined in the Regulations.
Ontario Food Premises Regulation 493/17
Legislation which sets out the minimum requirements that all food establishments must follow. Public health inspectors base their food safety inspections on the Health Protection and Promotion Act, and this regulation.
Operator/Owner
A person who has responsibility for and control over all activities carried out in a facility.
Order
A public health inspector can issue an order under section 13 of the Health Protection and Promotion Act. An order is issued when there are reasonable and probable grounds that a health hazard exists, and the requirements specified in the order are necessary to decrease or remove the health hazard.
Pasteurization
The process of heating milk to a specific temperature for a set period of time to kill bacteria and extend shelf life. Unpasteurized milk can carry dangerous bacteria that can cause illness and is illegal for sale in Canada.
Personal Service Settings
Refers to a premises where personal services are being provided. They include, but are not limited to, hair salons, tattoo studios, manicure and pedicure shops, etc.
Potable Water
Water that is safe to drink or cook with.
PPM
Parts per million or milligrams per liter.
Public Health Inspector
Trained and certified professionals who evaluate and monitor health and safety hazards in the community. They are designated as Provincial Offences Officers and are named in the Health Protection and Promotion Act to enforce government regulations relating to food safety, sanitation, safe water and other environmental health issues.
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.
Recirculation System
A system that takes water from a pool which then passes through filtration, disinfection (by adding chlorine or bromine) and other processes that may be necessary for treatment before returning the water to the pool.
Recreational Camp
A recreational camp within the meaning of Ontario Regulation 503/17 made under the Act.
Re-inspection
Follow-up visits are conducted to make sure an infraction has been corrected. Re-inspections may be required if the violation is considered a critical infraction, or as deemed necessary by a Public Health Inspector.
Re-inspection
Follow-up visits are conducted to make sure an infraction has been corrected. Re-inspections may be required if the violation is considered a critical infraction, or as deemed necessary by a Public Health Inspector.
Reusable Instruments
Equipment/devices used during the process of carrying out beauty and body art services that can be cleaned and disinfected after each use (e.g. tweezers).
Routine Inspection
A regular inspection by a Public Health Inspector to check that businesses are following all requirements.
Routine Practices
Safe practices carried out to prevent and control the transmission of microorganisms.
Sanitize
Reducing the number of harmful microorganisms to a safe level with the use of an approved sanitizing solution.
Section 13 Order
Order issued by a Public Health Inspector to take immediate action to correct unsafe conditions.
Sharps
Any object or instrument capable of causing punctures or cuts, including, but not limited to, needles, syringes, scalpels and razor blades.
Sharps Container
A puncture and leak resistant container designed for the safe disposal of sharps.
Spore Test
Also known as a challenge test that is performed on autoclaves/dry heat sterilizers bi-weekly to ensure that the equipment is working properly.
Spores
A form assumed by some bacteria that is resistant to heat, drying and chemicals. Under the right environmental conditions, the spore may return to the actively multiplying form of the disease.
Sterilization
A process to destroy all forms of microbial life, including bacteria, viruses, spores, and fungi.
Sterilizer
Equipment or devices used for the destruction of all forms of microbial life, including bacteria, viruses, spores and fungi.
Summons
A legal document requesting a person to appear in court rather than just paying a set fine.
Temperature Sensitive Tape
A tape used to test the proper functioning of a sterilizer. The tape can be placed either inside or outside of the package to be sterilized. The temperature sensitive tape will change colour once the temperature inside the sterilizer reaches a certain range, indicating the sterilizer is working.
Test Reagent
A test (i.e. chlorine test strip) that allows you to verify the amount of sanitizer being used.
Tickets
Offence Notices issued by a public health inspector when infractions (violations) to the regulation are observed. The tickets usually result in the offender paying the prescribed set fine .
Toxic/Poisonous Substances
Any substances that can cause death or serious illness if consumed or exposed too.
Ultrasonic Cleaning Device
A machine that cleans instruments by ultrasound waves. It can be used with water alone or with a detergent appropriate for the items to be cleaned and the amount/type of dirt or soil present.
Uninspected Meat
Any meat that is sold to the public that has not been inspected by the Ontario Ministry for Agriculture, Food and Rural Affairs (OMAFRA). Selling uninspected meat is illegal.