Which route fits you?

Three ways to sell food legally in Ontario, what each needs, and how to choose in ten minutes.

6 min read. Last checked 20 October 2026.

The short version

Ontario does not hand out a single "home cook licence". Instead, your local public health unit decides how the food you make is treated, and that depends mostly on what you make and where you make it.

Public health units describe two kinds of food: low-risk foods that are generally non-hazardous and do not need time and temperature control (many baked goods, jams and pickles, granola and the like), and potentially hazardous foods that do (anything with dairy, meat, fish, poultry or eggs, cooked rice, pasta, potatoes, most soups and stews). The rules are lighter for the first group and stricter for the second.

Route A: your home kitchen

Public health units treat a home kitchen used to make food for sale as a food premises. You tell your unit before you start, and an inspector contacts you.

Low-risk foods only (most breads, cookies, muffins, jams, pickles): lighter requirements. A certified food handler is strongly recommended but not required.
Potentially hazardous foods (most frozen meals, soups, stews, pies with meat or custard): York Region lists a designated handwashing sink, a 2- or 3-compartment sink or commercial dishwasher, and a certified food handler on site at all times. Ask your unit what it requires of a home kitchen for the foods you make.

Route B: a commercial or shared kitchen

You rent time in an approved kitchen that already meets the premises rules. This is often the simplest way to sell frozen meals at volume, because the kitchen holds the approvals. You still need your own certification and insurance.

Route C: you already run a food business

A bakery, caterer or meal-prep company with licensed premises. You bring your premises approval and food handler certificates; we check them and get you listed.

How to choose

Making only baked goods, jams or pickles with tested recipes? Start with Route A and a call to your unit.
Want to sell frozen meals, soups or stews? Ask your unit about Route A in writing, and look at Route B as the faster, safer start.
Already licensed? Route C. Apply and we will take it from there.

Whatever the route: tell your public health unit first. It is the single most useful call you will make, and inspectors expect these calls.

Sources

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