Frequently Asked Questions
What is the best way to find a specific restaurant type facility or slaughter plant on Inspection InSite?
In most cases you can quickly find the facility that you are looking for by accurately entering the facility name into the search box located above the map. Please note that the map feature is limited to 15 map pins that are the best result for the search request. For searches that exceed the 15 map pins we suggest that you use the table view instead of the map view. The table view will often provide the facility you are looking for on the first page.
What types of slaughter plants are included on Inspection InSite?
Inspection InSite provides inspection information for slaughter plant facilities licensed by Saskatchewan Health Authority. Health licensed slaughter plants receive a minimum of an annual inspection by public health inspectors. These inspections examine general cleanliness, proper food handling practices, construction, water quality, sewage disposal systems, temperature controls, etc. at each facility.
Can the owner/operator of a restaurant type facility or slaughter plant request that the details of an inspection of their facility not be posted on this website?
No. Public release of this kind of information meets the province's objective of transparency and is in line with disclosure practices in other provinces. Saskatchewan has posted restaurant inspection information since 2009.
The Food Safety Regulations, which are in place to ensure the health of the public is protected, enable the Saskatchewan Health Authority and the Ministry of Health to publicly release the details of inspections associated with restaurant type facilities and slaughter plants.
Can the owner/operator of a restaurant type facility or slaughter plant select what inspection information about their facility is posted on this website?
No. Reports are posted to meet the province's commitment to transparency. However, personal information is not posted nor is information related to an active complaint or communicable disease investigation.
What if the owner/operator of a restaurant type facility or slaughter plant disagrees with the information about their facility that is posted on this website?
Owners/operators that have concerns regarding their facility information on the website may contact a Public Health Inspection Manager with the Saskatchewan Health Authority to have the information reviewed.
What is the scope and purpose of a food safety inspection program?
In Saskatchewan, public health inspectors employed by the Saskatchewan Health Authority inspect approximately 5,000 restaurant type facilities and 70 slaughter plants each year. The goal of a food safety inspection is to prevent or minimize the risk of food-borne illness and to reduce safety hazards through education and enforcement. The main duties of a public health inspector during the inspection are to observe, monitor, document findings, recommend corrective action and educate. Depending on the findings during the inspection, enforcement procedures may be initiated.
What do the online reports include?
The online inspection reports reflect the condition of the restaurant type facilities and slaughter plants at the time of the inspection. They do not guarantee the condition of the facilities at all times. The online report shows the name and address of the facility, the type of inspection (routine, follow-up, complaint, demand) and identifies infractions found during the inspection.
Is the website always up-to-date?
Inspection reports are generally uploaded within one working day of the inspection.
What do I do when I can’t find a specific restaurant type facility or slaughter plant inspection report online?
Check your search criteria to ensure you have the correct name, address and spelling of the facility. New features of this site, such as the map and table views, allow you to narrow your search.
If you are still not able to find what you are looking for, you are encouraged to contact the local Saskatchewan Health Authority Office. Contact information for Saskatchewan Health Authority public health inspection offices is available at:
How long are the restaurant type facility or slaughter plant inspection reports available online?
Reports will be available for the previous three years provided there are no changes to facility ownership.
What types of inspections are conducted on restaurant type facilities and slaughter plants?
Routine inspections are usually planned and unannounced.
Follow-up inspections are used to verify that previously identified infractions have been addressed.
Complaint inspections are responses to complaints the Saskatchewan Health Authority receives.
Demand inspections are requested by an operator or a third party.
What does a public health inspector look for when inspecting a restaurant type facility or slaughter plant?
Public health inspectors inspect restaurant type facilities for compliance with The Food Safety Regulations and supporting standards focusing on the types of infractions that directly or indirectly cause of food-borne illnesses.
It is important to understand that when infractions are found in facilities operating with a valid licence, it does not mean that the food prepared within the facility is not safe to eat.
How often are restaurants type facilities and slaughter plants inspected?
The Saskatchewan Health Authority public health inspectors strive to inspect these facilities at least once every each year. Routine inspections are unannounced. Inspection frequency is based on factors associated with the operation of the facility such as type and variety of food being prepared/processed, extent of food handling, and history of poor compliance.
During a routine inspection, public health inspectors assess the number and type of infractions; the infractions are weighted to determine when the next inspection will take place. Depending on the infractions identified during the inspection, some re-inspections take place within days whereas in other instances, the re-inspection may not take place for several months. If necessary, public health inspectors will use various enforcement methods to gain compliance.
How are the regulations enforced?
Compliance with regulations can usually be achieved through education and discussion with the owner/operator. If stronger measures are needed, a public health inspector has a number of enforcement options (e.g. attaching conditions to licences, issuing probationary licences, suspending or cancelling licences, conducting formal hearings, laying charges, and/or issuing orders). Many of these enforcement decisions or orders can be reviewed or appealed.
Under what circumstances would a restaurant type facility or slaughter plant be closed?
A facility would be closed if there was a risk to public health. The following are examples of when this might occur:
foodborne illness outbreak linked to the facility
lack of safe, clean potable water
serious unsanitary conditions
serious insect/rodent infestations
Can the public get detailed reports and enforcement information?
A copy of the actual inspection report and any enforcement information associated with a restaurant type facility or slaughter plant is available upon submission of an application to the Saskatchewan Health Authority. There is a $30.00 processing fee. For more information, contact your local Saskatchewan Health Authority office:
Are there different types of licences for restaurant type facilities or slaughter plant?
Three different licences can be issued to these facilities:
Licence - Valid for up to two years from the date of issuance.
Licence with Conditions - Terms or conditions under which a facility must operate may be attached to a licence. For example, this type of licence may be issued to a restaurant type facility to limit food service to take-out if public washrooms are not available or to restrict menu items where equipment is lacking or limited.
Probationary Licence - A regular licence can be cancelled and replaced with a probationary licence that establishes timelines for the correction of infractions.
How are complaints about restaurant type facilities or slaughter plants managed?
Public health inspectors will investigate a complaint and consider the regulatory requirements and the degree of public health risk before determining an appropriate course of action. Complaints about specific facilities should be directed to the local public health inspection office for the Saskatchewan Health Authority.
What should one do if they think they may have contracted a foodborne illness from a restaurant type facility or slaughter plant?
If the individual is seriously ill, they should seek the attention of their health care provider. Concerns about a possible foodborne illness should be raised with the local public health inspector for the Saskatchewan Health Authority.