Tell your public health unit

Who to call in Toronto, the GTA and Prince Edward County, what to say, and what happens next.

5 min read. Last checked 20 October 2026.

Why this comes first

Toronto Public Health says a home kitchen where food is prepared for commercial purposes is considered a food premises, and that operators must notify the Medical Officer of Health before starting. York Region asks for notification before you operate, including for a new home-based business. Peel asks canning businesses for at least 14 days' notice.

After you notify, an inspector contacts you to explain the requirements for what you plan to make. Inspectors are there to help you get this right, and the call is free.

Who to contact

Use the unit for the municipality where you cook, not where you live if they differ.

Toronto Public Health
Toronto
Notify the Medical Officer of Health before you start; an inspector then contacts you.
Official page
Peel Public Health
Mississauga, Brampton, Caledon
Peel asks canning businesses to notify at least 14 days before opening.
Official page
York Region Public Health
Vaughan, Markham, Richmond Hill, Aurora, Newmarket, King, Whitchurch-Stouffville, East Gwillimbury, Georgina
New Food Premises Notification Form, or Health Connection 1-800-361-5653 ext. 4; health.inspectors@york.ca.
Official page
Durham Region Health Department
Pickering, Ajax, Whitby, Oshawa, Clarington, Uxbridge, Scugog, Brock
Official page
Halton Region Public Health
Oakville, Burlington, Milton, Halton Hills
311 or 905-825-6000.
Official page
Southeast Public Health
Prince Edward County (and Hastings County)
Notice of intent to operate a food premises form. Environmental Health (West), Belleville: 613-966-5500 or 1-800-267-2803, ext. 677.
Official page

What to have ready

What you make (a list of dishes is fine) and how you package it.
Whether you freeze, bake, can or all three, and where you store it.
Your kitchen: one sink or two, dishwasher or not, how food is kept cold, whether pets are in the home.
Where your water comes from (a private well can bring extra testing).
How many batches you expect each week.

Ask these questions

Are the foods I plan to sell low-risk or potentially hazardous?
Can my home kitchen be approved for them, and what would I need to change?
Do I need a certified food handler on site? When?
Will you inspect me, and how often? Is my address posted anywhere?
Do you need to see my labels or my recipes?

Ask for the answers in an email you can keep. We ask founding cooks for a copy of that confirmation when they apply.

Also check your municipality

Zoning, building and fire rules can apply to a home business. Toronto's guidance says to research the applicable bylaws before you commit, and York Region lists business licences, building, zoning and fire approvals as things you may need. Pickup-only sales from your door are lighter than a shop, but confirm your local bylaw.

Sources

This guide summarizes public information and is not legal advice. Your public health unit decides what applies to your kitchen.