FOOD ESTABLISHMENT STARTER GUIDE

A guide to opening your Restaurant in Nova Scotia

Let us navigate you toward success! For personalized assistance contact a Business Navigator at 1-844-628-7347

CHOOSE YOUR LOCATION

CREATE YOUR BUSINESS • If you are planning on serving alcohol, it is important to APPLY FOR PERMITS
contact a provincial licensing officer before you select your
• Create a business plan that includes items such as: location. Contact Alcohol and Gaming at 1-877-565-0556. Begin the permit process 3-6 months before opening.
Market research, your organizational structure, a description of your
restaurant, include your menu, a floor plan, revenue forecast and Start by contacting a Business Navigator at 1-844-628-7347 to
• Next contact your municipality to confirm your preferred
budgetary requirements. determine which permits and licenses you require and to connect
location is zoned for your restaurant type and discuss signage
with your inspectors.
requirements. For Halifax, contact 902-490-5650
There are various government agencies and other organizations Now that you have chosen a location, you must create a site plan. For a Food Establishment Permit contact Business Navigation or
that offer free help for planning, and start-up financial assistance Nova Scotia Environment at 1-855-893-5309. A pre-opening
(at various interest rates). Call a Business Navigator to find out inspection will be required.
more at 1-844-628-7347.
For an Alcohol License contact Alcohol and Gaming 1-877-565-
• Request and secure a Business Name through the Registry 0556.
of Joint Stocks at www.rjsc.ca or contact 1-800-225-8227. CREATE YOUR SITE PLAN
Submitting your plan drawings before construction starts will For ‘pre-opening’ permits related to zoning, building, developing or
• Register your Business within 90 days to ensure your minimize the risk of costly changes. Create a diagram or layout of renovating including patios, contact your municipality. In Halifax,
business name is secured and to receive your unique all rooms and patios, showing their sizes and use, include food contact 311
Business Number. storage areas, and fire safety plan. For ‘opening’ permits such as occupancy, as well as fire
Source of water - if a well water supply is to be used, show the prevention inspections and signage for your restaurant, contact your
Types of Businesses include sole proprietorships, partnerships and location of the well on your plan; if connected to a municipal or municipality. In Halifax, contact 311
corporations. Legal advice is recommended for preparation of community supply. Provide a water test and register with NS
incorporated documents. Environment. It is important to note that your occupancy permit is required before
Sewage - if an on-site sewage disposal system is to be used, show fire prevention.
• Activate your Business Number with CRA at 1-800-959-5525
the location of the system; if connected to a municipal or private If you intend to use Natural Gas, Propane, Furnaces, Elevators or
Activation is mandatory if you have employees, you import or
collection, and was assessed for suitable use by an engineer. Broilers contact Technical Safety for requirements at 902-424-8496.
export, and/or your gross revenue exceeds $30,000.
Waste storage - show location of waste storage area (dumpster,
shed, etc.), grease interceptors, composters and recyclables. The owner and/or at least one person per work shift must be
• Workers Compensation Insurance may be mandatory for Food Hygiene certified. Courses are available from a variety of
Parking - show parking areas and driveways.
your staff or an option you may want to consider. Contact sources including Nova Scotia Environment, Private
WCB at 1-800-870-3331 or www.wcb.ns.ca to discuss your Allow your Public Health Officer to review your layout before
Trainers/Companies, or online. For a full list of available courses
specific requirements. Research any additional insurance starting to build or renovate.
for individuals and groups, contact Business Navigation. Proof
requirements such as liability and disability. Your plan needs to be approved by multiple inspectors on different of certification is required upon inspection.
requirements – an approval from one does not approve another.
 Need more help?
Contact a Business Navigator at 1-844-628-7347 or email
[email protected] Business Navigation offers personalized and
timely help with regulation and requirements, including registration, permits and
licenses to save you valuable time.

BE READY FOR FOOD INSPECTION

Keep Hot Food Hot - above 60°C/140°F. Cook all hazardous food to a minimum internal temperature of 74°C/165°F. Use a
chef’s (probe) thermometer to monitor temperatures. PREPARE FOR EXCELLENCE
Keep Cold Food Cold - below 4°C/40°F. Keep frozen below -18°C/0°F. Use fridge thermometers to monitor temperatures. Please ensure any changes to your site plan, menu or layout are communicated to your
Protect Food from Contamination - Store ready-to-eat items above raw and cover all food. Store food 15 cm/6 inches off the assigned Public Health Officer before you build or renovate.
floor. Use water that is safe to drink. Label chemicals and store them away from food and the food preparation area. Post all required signs, and permits as outlined by inspectors.
Practice Good Handwashing - Provide hot and cold running water, as well as liquid soap and paper towels from dispensers. Mark your calendar. Schedule equipment maintenance and set reminders to renew your
Designate handwashing stations with signage and do not use for any other purpose. Wash hands thoroughly before and after permits and licenses.
handling food.
Be ready for inspections. Some happen quarterly, twice a year and once a year. You will not
Practice Good Personal Hygiene –Wear clean outer garments and hair restraints. Change out of street clothes before you start
be notified of your inspection date.
your shift. Do not work when you are sick.
Maintain Food Contact Surfaces - Cleaning and sanitizing should be completed in two separate steps. Use soap and water For payroll and tax assistance contact CRA at 1-800-959-5525.
followed by a solution of ½ to 1 tsp of household bleach per 1L of water, or any approved sanitizer. Keep all food contact For road access (new/upgrades to roads and driveways) and highway signage for your
surfaces clean and in good condition. Wash all utensils, dishes, and small equipment either manually, using the three-basin sink business contact Transportation, Infrastructure and Renewal at 1-844-696-7737.
method (wash-rinse-sanitize) or in a mechanical dishwasher. Ensure your dishwasher is reaching appropriate temperatures for
sanitizing, or if using a chemical sanitizing machine, have test strips on hand to test the sanitizer concentration. In most municipalities grease Interceptors are required for your business. In Halifax, contact
Halifax Regional Water Commission at 902-490-4820 for more information.
Maintain Non-Food Contact Surfaces - Keep surfaces clean, sanitary and in good repair. Fix construction issues as they arise.
All surfaces must be smooth, non-absorbent and easy to clean. Ensure proper operation and maintenance of equipment. Unused For Occupational Health and Safety requirements such as WHMIS Training, First Aid and
equipment should be repaired, or removed from the premises. Workplace Health and Safety contact OHS at 1-800-952-2687. Access the Small Business
Safety Toolkit at www.Workplace-Safety-Toolkit.ca .
Keep Washrooms Clean and Properly Equipped - Keep washrooms clean at all times. Provide toilet paper in a dispenser, a
garbage can, a sink with a constant supply of hot and cold running water, liquid soap and paper towel in dispensers and working For Employer/Employee obligations and rights including minimum wage, hours of work,
mechanical ventilation. terminations, vacation/holiday pay (etc.), contact the Nova Scotia Labour Standards
Store and Remove Waste Correctly - Remove waste from the food preparation area on a daily basis, or more often if necessary. Division at 1-888-315-0110.
Waste receptacles must be leak-proof, have tight-fitting lids, and be pest proof. Your outdoor garbage area should be maintained Contact Nova Scotia Power regarding electricity connection at 1-800-428-6230.
in such a way that pests are not attracted to it.
Restaurants are required to hire private companies for garbage and recycling collection.
Keep Pests Under Control - Cover outside openings to prevent pests from entering and eliminate food or water sources.
Contact your municipality to determine who in your area is an authorized collector.
Consider obtaining a contract with a licensed pest control operator.

Visit us online to learn more at

novascotia.ca/businessnavigators