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Yukon Health Inspection Readiness Check

Yukon restaurants are inspected under the Eating or Drinking Places Regulations, which date back to 1961. Health officers from Environmental Health Services do the inspections, and the territory publishes their reports online.

The regulations don't require food handler certification, so this check asks about training as good practice rather than as a legal rule. Most of the eleven questions cover the everyday habits an inspector looks for in any kitchen. You'll see your score and your top gaps right away.

Check your kitchen

Turn on JavaScript to work through the questions one at a time and get your score.

Which describes you?
Has at least one person on every shift completed a food handler course such as FOODSAFE Level 1?
Do you check and write down fridge, freezer and hot-holding temperatures every day?

With a probe thermometer, at set times, on a log someone signs.

When you cool cooked food in bulk, do you check that it cools fast enough?

Soups, stocks, rice and braises cooled for the next day.

Is every handwashing sink stocked with soap and paper towels, and used only for handwashing?
Do staff know to report vomiting, diarrhea or other illness symptoms before a shift, and do you keep sick staff off food?
Do you test sanitizer strength and dishwasher temperatures or chemical levels?

Test strips for sanitizer buckets and sinks, and the dishwasher gauge or strips.

Do you follow a written cleaning schedule that staff sign off?
Is stored food covered, labelled and dated, with raw meat kept below ready-to-eat food?
Can staff tell a customer which menu items contain each priority allergen?

Canada's priority allergens are peanuts, tree nuts, milk, eggs, wheat and triticale, soy, sesame, mustard, fish, crustaceans and molluscs (shellfish), and sulphites.

Do you check for signs of pests and keep a record of pest control visits?
Has every violation from your last inspection report been corrected?

How the score works

Each answer earns full, half or no credit. The 3 questions about things inspectors treat as a health hazard count three times as much as minor ones, and significant items count twice. Your score is the share of points you earned: 85 or more reads as inspection-ready, 60 to 84 as a few gaps to close, and below 60 as needs attention. A health-hazard question that isn't fully in place keeps the score out of the top band.

Gaps are listed by how many points they cost you, so the first one is where to start.

Questions about the Yukon check

Is this an official Yukon inspection result?

No. It's a self-check, and Environmental Health Services has no part in it. The reports their health officers write are the only official results.

Does Yukon require a food handler certificate?

No. The Eating or Drinking Places Regulations don't require food handler certification. If you want a course, Yukon University runs FOODSAFE Level 1.

What do I get by email?

A full report on every gap, a plan to fix each one, and links to printable checklists. You can also open those checklists in a free TenorOps account.