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1 BUSINESS SECTOR STRATEGY: HOSPITALITY Created with: Ontario Restaurant Hotel & Motel Association (ORHMA) September 2011

2 Open for Business is Ontario s initiative to create faster, smarter and streamlined governmentto-business services and to establish a modern system of government by It s a key part of the Ontario government s commitment to make the province more attractive to business while continuing to protect the public interest. Open for Business has three key areas of focus: Modern Government create a streamlined and focused regulatory environment that delivers results for business, while protecting public interest Modern Services deliver better products, including service standards that support business needs New Relationship with Business create an open and responsive working relationship between business and government

3 Ontario s Business Sector Strategy One of the ways Open for Business is implementing a new relationship with business is through the Ontario Business Sector Strategy, which establishes an open dialogue and collaborative relationship between government and key business stakeholders. Under the strategy, sector representatives are asked to identify five priorities under jurisdiction of the provincial government that would strengthen their sector s success. Ministries have two months to address these priorities, or explain why they cannot be addressed and deliver alternative solutions. This joint understanding of priorities allows government and the business sector to work together more effectively to generate economic growth, create jobs for Ontario families, and protect the public interest. Open for Business is responsible for working with ministries to ensure progress and resolution of each sector s issues within appropriate timelines. Hospitality Sector The hospitality and tourism sector in Ontario accounts for 3.8% of the provincial GDP, generates over $22 billion in sales and is a major employer comprised primarily of small to medium-sized enterprises. The Hospitality Sector and Ontario s Business Sector Strategy The business sector strategy process between the hospitality sector and the Government of Ontario began with the kick-off roundtable, held in the main Legislature building on March 28, The roundtable brought together senior political staff, deputy ministers, assistant deputy ministers and staff from key ministries to hear the sector s business leaders present their top five priorities. In her opening remarks, Minister of Economic Development and Trade, Sandra Pupatello, informed business leaders that the business sector strategy is a process that is working. Tell us how we can help your sector, impact your everyday life and get the answers for your business. And, 62 days later, deputy ministers from the ministries of the Attorney General and Economic Development and Trade and the assistant deputy minister from Health and Long-Term Care presented solutions that clearly demonstrated how hard the sector strategy process works to deliver quick, responsive and tangible results. In the words of ORHMA President and CEO, Tony Elenis, the process is a recipe for success a win-win experience. During the business sector strategy process, the sector was represented by the Ontario Restaurant Hotel & Motel Association (ORHMA), the largest provincial hospitality association in Canada, with over 4,000 members, representing more than 11,000 establishments across the province. Open for Business: Ontario s Business Sector Strategy - Hospitality 3

4 Executive Summary ORHMA s Top Five Priorities PRIORITY 1: Standardized Food Premise Inspection Reporting Programs Several municipalities and regions in Ontario have chosen to surpass the minimum standard for food premise inspection by creating bylaws that require food inspection results to be posted at the premise according to a rating system. This has resulted in a myriad of programs and reporting systems, causing confusion for businesses that may operate across several jurisdictions and consumers. The ORHMA recommends that a consistent provincial program for reporting restaurant inspection results is developed and provided to public health units that may choose to go beyond the minimum required standards. PRIORITY 2: Standardized Food Handler Training Several public health units and municipalities have created proprietary mandatory food handler training and certification programs. As a result, food handler training and certifications vary from area to area, making it difficult for organizations to use their certification across jurisdictions and confusing for consumers to make a dining decision. The ORHMA recommends that the Ministry of Health and Long- Term Care develop provincial standards for food handler training and certification to help the industry meet food safety requirements and present a consistent, quality experience to their customers. PRIORITY 3: All-Inclusive Travel Packaging The sector recommended a change to the Liquor Licence Act that would permit the province s accommodation and foodservice sectors to offer alcohol as part of an all-inclusive package, thereby allowing Ontario to be more competitive with international destinations. PRIORITY 4: Free-Drink Exemptions The Liquor Licence Act prevents licensees from providing complimentary alcoholic beverages to their patrons in special circumstances. Establishments would like to provide complimentary champagne to celebrate an anniversary or to compensate a guest for a mistake in service, notes the ORHMA. The Association suggested that the Act be amended to allow for instances, at the discretion of management, where a free alcoholic beverage may be served a practice that is common in many jurisdictions. PRIORITY 5: Inspections The ORHMA suggested the introduction of a compliance-based regulatory system across the province to encourage dialogue between government and industry members in reaching the shared goal of maintaining public safety. In addition, the sector believes that a compliance-based approach would ensure greater operator understanding and quicker adoption of correct methodologies aimed at promoting compliance not simply writing up infractions. The industry has also requested that all government ministries and agencies implement a standardized training process for all workplace inspectors, helping to minimize the subjective nature of inspections. Furthermore, the ORHMA recommended that any and all interpretive guidelines to support the training process be publicly posted to allow employers to obtain a clear understanding of not only their legislated obligations but also the inspection expectations. 4 Open for Business: Ontario s Business Sector Strategy - Hospitality

5 Executive Summary Government Response to OHRMA s Top Five Priorities PRIORITY 1: Standardized Food Premise Inspection Reporting Programs Building on work currently underway at the Ministry of Health and Long-Term Care, a working group will be established in summer 2011 to help increase consistency in understanding, assessment and summary of food safety issues in Ontario. The working group will develop a guidance document for public health inspectors, establish a common approach to communicating inspection results and explore and provide options for building consistency in the adoption and application of the common approach by health units and municipalities in their jurisdictions. The sector believes that a standardized approach is the best way to ensure consistency and address the existence of a myriad of systems based on minimum requirements. PRIORITY 2: Standardized Food Handler Training By summer 2011, the Ministry of Health and Long-Term Care will establish a working group to establish minimum requirements for food handling training programs. The requirements will be confirmed by September 2011 and guidelines will be produced and referenced in the Ontario Food Safety Protocol by December During the summer of 2011, the working group will evaluate existing food handler training programs and one will be selected as a province-wide resource. By January 2012, the ministry will make the selected training program available to any Board of Health or other food handler training providers for their use. By October 2011, the ministry, in consultation with industry, will design an ongoing process and establish criteria against which training programs can be evaluated, ensuring that minimum requirements are being met. The sector believes that a standardized approach is the best way to ensure consistency and address the existence of a myriad of systems based on minimum requirements. PRIORITY 3: All-Inclusive Travel Packaging The Ministry of the Attorney General has taken steps to update Ontario s liquor laws and, as of June 1, 2011, one-price travel packages that include liquor can be sold by licence holders. PRIORITY 4: Free-Drink Exemptions As a result of the amendments to Ontario s liquor laws, as of June 1, 2011, licensees can offer complimentary servings of liquor to their customers. The new legislation requires that complimentary drinks are provided in a socially responsible manner. In addition, the Alcohol and Gaming Commission has updated advertising guidelines to clarify for licensees when complimentary drinks can be provided. Continued on next page... Open for Business: Ontario s Business Sector Strategy - Hospitality 5

6 Government Response to OFA s Top Five Priorities...continued PRIORITY 5: Inspections Work is currently underway with Open for Business and 20 regulatory ministries to implement the Framework for Modernizing Ontario s Regulatory Compliance System. One initiative of note is the Regulator s Code of Practice which promotes a compliance-focused approach that is risk-based and focuses on the desired outcome a safe, healthy and fair Ontario. The Code, completed in July 2011, aims to improve compliance through a greater focus on support and guidance, and by promoting a transparent, fair, consistent, streamlined and focused regulatory environment. The Code is applicable to ministries and organizations that are involved in regulatory compliance, and ministries can decide to extend the Code to agencies and delegated administrative authorities under their mandate. A standardized training process will be phased-in across all government ministries and agencies involved in regulatory compliance starting in the summer of OFB will work with regulatory ministries to establish appropriate performance measures and metrics to inform ongoing evaluation of the Code s implementation and training program.in addition to adopting the new Code, the Ministries of the Attorney General, Labour and Health and Long-Term Care are committed to modifying their enforcement approaches to include compliance assistance assisting employers when guidance and support would help them achieve compliance. 6 Open for Business: Ontario s Business Sector Strategy - Hospitality

7 Priority 1 Standardized Food Premise Inspection Reporting Programs The Food Safety Protocol (2008) of the Ontario Public Health Standards under the Health Protection and Promotion Act features minimum standards for food premise inspection, including requirements to: Determine the risk level of all food premises Inspect all food premises annually (on a minimum schedule determined by risk level) Record inspection results Make inspection results available to the public, upon request Several municipalities and regions in Ontario have chosen to surpass the minimum standard by creating bylaws that require food inspection results to be posted at the premise according to a rating system. While this has brought consistency within a specific area, it has resulted in a myriad of programs and reporting systems, causing confusion for businesses that may operate across several jurisdictions and consumers. The ORHMA recommends that Ontario work with public health units, the ORHMA and other stakeholders to develop a consistent provincial program for reporting restaurant inspection results that can be used by public health units that choose to go beyond the minimum required standards. In addition to bringing consistency in reporting inspection results, this effort will clarify the responsibilities of the food premise operator under the reporting system and assist the operators and traveling public to better understand the inspection results being conveyed. It is anticipated that the availability of an existing reporting system that negates the need to develop and implement a system from scratch will persuade health units to implement the system and allow them to allocate resources to other public health priorities. Government Response (Lead: Ministry of Health and Long-Term Care) Building on work currently underway at the Ministry of Health and Long-Term Care, a working group will be established in summer 2011 to take steps to increase consistency in understanding, assessment and summary of food safety issues in Ontario. Comprised of representatives from government, industry, public health professionals, other stakeholders and experts (as appropriate), the working group will: Develop a guidance document for public health inspectors providing a set of food safety data to be collected during food premise inspections. The document will also outline the process for weighting the data in arriving at a final score. Establish a common approach to communicating inspection results, including a toolkit containing communication templates (e.g., signage), with the intent of making the approach Open for Business: Ontario s Business Sector Strategy - Hospitality 7

8 and toolkit available to health units and municipalities across the province that currently have OR may want to implement food premise reporting programs. Explore and recommend options for building consistency in the adoption and application of the common approach by health units and municipalities in their jurisdictions. Owners and operators will gain a greater understanding of their responsibilities in regards to food premise inspections, improving their level of compliance and resulting in both time and resource savings. The consistency and overall improvement in food premise inspection will deliver a more enjoyable customer experience and result in repeat visits and enhanced consumer confidence in the hospitality industry. 8 Open for Business: Ontario s Business Sector Strategy - Hospitality

9 Priority 2 Standardized Food Handler Training The Food Safety Protocol requires health units in Ontario to ensure that a food safety training program is available to all food handlers within their jurisdiction, and to promote the certification of at least one operator and one food handler within an operation, as well as the presence of at least one certified food handler at all times during operation. As with food premise inspection reporting programs (Priority 1), several public health units and municipalities have created proprietary mandatory food handler training and certification programs. As a result, food handler training and certifications vary from area to area, making it difficult for organizations to use their certification across jurisdictions. It is also confusing for consumers to make a dining decision when traveling from one jurisdiction to another within the province. The ORHMA recommends that the Ministry of Health and Long-Term Care work with public health units, the ORHMA and other stakeholders to develop provincial standards for food handler training and certification to help the industry meet food safety requirements and present a consistent, quality experience to their customers. Government Response (Lead: Ministry of Ministry of Health and Long-Term Care) The Ontario government recognizes the value of food handler training and enabling public health units and other providers to deliver training that meets established common standards. By summer 2011, the government will establish a working group, including industry representation, to establish minimum requirements for food handler training programs (content and certification). This will entail reviewing current training programs and requirements in Ontario and across Canada, including referencing the National Guidelines for Food Safety Training Programs in the Food Retail and Food Service Sectors. The recommendation for minimum requirements for food handler training programs will be confirmed by September 2011, and guidelines based upon the agreed upon minimum requirements will be produced and referenced in the Ontario Food Safety Protocol by December All health units in Ontario are required to implement the provincial standards within their local food safety program, and to facilitate implementation, the revised protocol will include more specific standards for food handler training, education materials and certification requirements to aid in implementation. Meanwhile, during the summer of 2011, the working group will solicit information on existing food handler training programs from the province s Boards of Health and these programs will be evaluated based on selection criteria established by a review panel of the working group. The selected program will be adopted as a province-wide resource and, by January 2012, the ministry will make the program available to any Board of Health or other food handler training providers. It is anticipated that the availability of a standard, ready to implement program will encourage adoption among these organizations, adding to their roster of available resources and enhancing their position in the marketplace. Open for Business: Ontario s Business Sector Strategy - Hospitality 9

10 By October 2011, the ministry, in consultation with industry, will design an ongoing process and establish criteria against which training programs can be evaluated, ensuring that minimum requirements are being met. The standardization of food handler training will deliver many benefits, not least of which is an improvement in understanding food safety issues among food service employees that will reduce the incidence of food-borne illness and associated health care costs. Additionally, a standard training program will improve job mobility for employees within the province and provide greater incentives for them to be trained. Employers will also gain enhanced value from investing in staff training. Consumers will also reap the benefits of a safer, more appetizing dining experience. Priority 3 All-Inclusive Travel Packaging In presenting the third priority, the ORHMA noted that destinations around the globe market allinclusive pricing that they can market to consumers seeking out a one price travel package option. This one price option allows the operator to promote packaging targeted to consumers with a desire to pay one price for their holiday that includes some amount of alcohol. The sector would like to see a change to the Liquor Licence Act that would permit the province s accommodation and foodservice sectors to offer alcohol as part of an all-inclusive package, thereby allowing Ontario to be more competitive with international destinations. Government Response - See Priority 4 Response 10 Open for Business: Ontario s Business Sector Strategy - Hospitality

11 Priority 4 Free-Drink Exemptions Currently, the Liquor Licence Act prevents licensees from providing complimentary alcoholic beverages to their patrons in special circumstances. Establishments would like to provide complimentary champagne to celebrate an anniversary or to compensate a guest for a mistake in service, notes the ORHMA. They suggest that the Act be amended to allow for instances, at the discretion of management, where a free alcoholic beverage may be served a practice that is common in many jurisdictions. Government Response to Priorities 3 and 4 (Lead: Ministry of the Attorney General) In early 2011, the Ministry of the Attorney General held extensive public consultations with a wide crosssection of stakeholders, including representatives from the ORHMA. At this time, a variety of possible reforms to the regulations under the Liquor Licence Act were discussed, including the addition of all-inclusive packaging and allowing complimentary servings of alcohol. As a result of these discussions the Ontario Government has updated the liquor laws to respond to current consumer demands and address business needs, while ensuring that the socially responsible sale, service and consumption of alcohol will not be compromised. The regulation changes are in keeping with the recommendations of the hospitality sector and have enhanced their ability to more actively compete with other world-wide tourism destinations. The industry is now better positioned to respond to the demands of both domestic and international travelers who seek all-inclusive travel options and are able to enhance their customer s experience by offering complimentary servings of liquor. A good consumer experience can translate into repeat Alcohol and Gaming Commission The Alcohol and Gaming Commission of Ontario (AGCO) is an independent armslength agency of the Ministry of the Attorney General. The Commission is responsible for the administration of a number of Acts, including the Liquor Licence Act that covers most aspects of Ontario s beverage alcohol laws. These laws provide the regulatory requirements for responsible sale and service of beverage alcohol in the province. For more information on the Commission, visit visits and positive word-of-mouth recommendations, and will deliver increased hospitality and tourism sales, with the potential of positively impacting other industries in the province. The Liquor Licence Act requires that complimentary drinks be provided in a socially responsible manner. In addition, the AGCO has updated advertising guidelines to clarify when licensees can provide complimentary drinks, and will meet with the ORHMA on a regular basis to discuss issues stemming from the implementation of the new Liquor Licence Act reforms. Additionally, AGCO staff is available on an ad hoc basis to respond to queries. Open for Business: Ontario s Business Sector Strategy - Hospitality 11

12 Priority 5 Inspections The ORHMA reported that hospitality and tourism operators would like more of a partner than an enforcer when it comes to compliance with government rules, regulations, guidelines and legislation. They are suggesting that the introduction of a compliance-based system would encourage dialogue between government and industry members in reaching the shared goal of maintaining both public and worker health and safety. In addition, the ORHMA believes that a compliance-based approach would ensure greater operator understanding and quicker adoption of correct methodologies aimed at promoting compliance not simply writing up infractions. The hospitality sector is regulated by numerous ministries and agencies, including Health and Long-Term Care, Labour, the Attorney General, the Alcohol and Gaming Commission of Ontario and public health units to name a few. The ORHMA reports that consistency and transparency of inspections is a concern across the sector. Therefore, they are requesting that all government ministries and agencies implement a standardized training process for all workplace inspectors, helping to minimize the subjective nature of inspections. Furthermore, the ORHMA recommended that any and all interpretive guidelines to support the training process be publicly posted to allow employers to obtain a clear understanding of not only their legislated obligations but also the inspection expectations. Government Response (Lead: Ministry of Economic Development and Trade/ Open for Business; Associated Ministries: Attorney General, Labour and Health and Long-Term Care) In response to demands from business stakeholders, including those from the hospitality sector, Open for Business reported that steps are being taken to modernize Ontario s compliance services. The Framework for Modernizing Ontario s Regulatory Compliance System identifies four areas of focus: Enterprise activities Customer service approach Risk-based approach Monitoring and evaluation Work is currently underway with Open for Business and 20 regulatory ministries to implement the framework. One initiative of note is the Regulator s Code of Practice (the Code) which promotes a compliance-focused approach that is risk-based and focuses on the desired outcome a safe, healthy and fair Ontario. The Code provides a set of organizational values, elements of professionalism, service principles and best practices to support compliance activities and to promote a consistent level of service excellence. This will ensure that the regulated community is treated fairly and with respect when they are being licensed, inspected, investigated, audited or otherwise regulated. Compliance-Focused Approach A compliance-focused approach asks regulators to focus on the objectives of regulatory law and policy, and then consider the most innovative, efficient and effective method of achieving 12 Open for Business: Ontario s Business Sector Strategy - Hospitality

13 compliance. This shift in focus can lead to proactive approaches to compliance based on prevention, such as compliance assistance, guidance and education, rather than solely focusing on the investigation of compliance failures. When combined with risk-based targeting, this new approach can help achieve maximum compliance. The aim is to have greater effect with less burden. Risk-Based Approach Risk management is the process of identifying potential hazards and undesirable events, understanding the likelihood and consequences of the undesirable events, and taking steps to reduce their risk. This approach to compliance forms the basis of our regulatory enforcement by: Ensuring a consistent approach to compliance across Ontario regulators. Identifying threats as well as opportunities for compliance improvements. Allowing for more effective resource allocation, resulting in improved public and worker health and safety. Highlighting regulatory gaps or overlaps that should be addressed. Informing the appropriate enforcement strategy, based on objective criteria including, but not limited to, legislation, high-risk activities and history of compliance. The Code identifies four key elements (see below) to improve compliance work through a greater focus on support and guidance, and by promoting a transparent, fair, consistent, streamlined and focused regulatory environment. Key Element Values Elements of Professionalism Field Staff Customer Service Principles Best Practicies Summary Trust Diversity Creativity Efficiency Honest and Integrity Objectivity Timeliness Introduce yourself and your ministry/ organization. Provide general information regarding the inspection, audit or enforcement process, including identifying the criteria that will be used in the evaluation. Identify the statutory authority for the inspection, investigation or audit.. Evaluate risk. Protect the public interest and support economic progress. Fairness Excellence Collaboration Responsiveness Respect Confidentiality Knowledge Inform the stakeholder about the formal complaint mechanisms and appeal procedures relevant to that regulator. Provide a contact number should further information or feedback. Provide guidance. Keep information requirements as simple as possible. Open for Business: Ontario s Business Sector Strategy - Hospitality 13

14 The Code is applicable to ministries and organizations that are involved in regulatory compliance, including staff involved in legislative development, policy, compliance promotion and communication, licensing, audit, inspection, investigation and enforcement activities. Ministries can decide to extend the Code to agencies and delegated administrative authorities under their mandate. Open for Business will share the Code with ORHMA upon its completion in summer A standardized training process will be phased-in across all government ministries and agencies involved in regulatory compliance work starting in the summer of To this end, the Regulatory Compliance Foundations Course has been updated to reflect the principles of the Framework for Modernizing Ontario s Regulatory Compliance System. The course will form the basis of regulatory staff training. As part of Ontario s response to the hospitality sector s Priority 5, specific ministries presented steps that will be taken to support a shift in enforcement towards a compliance approach. Ministry of the Attorney General In recent years, the Alcohol and Gaming Commission of Ontario (AGCO) and the government have implemented changes to be more compliance-focused. This transition has included several initiatives including: Risk-based licensing according to the risk to public safety. Monetary penalties as an alternative enforcement tool. Education and training to enhance compliance. The Letter of incident process which provides a more efficient means of resolving issues. The AGCO continues to enhance the training of inspectors to ensure that enforcement is consistent and risk-based, and will meet with the ORHMA on a regular basis to discuss issues affecting the hospitality industry, including the conduct of inspections. It is important to note that AGCO inspectors are trained and supervised by the OPP Bureau at the AGCO and often work in conjunction with local police agencies during inspections. It is therefore necessary that the AGCO have procedures in place for its inspectors activities that are consistent with law enforcement in order to protect public safety. The ministry has forwarded the Code to the AGCO and will promote its use to the agency, while still respecting the arms-length relationship between the two entities. Ministry of Labour The Government of Ontario recently completed a major review of its occupational health and safety system. The Expert Advisory Panel on Occupational Health and Safety provided its recommendations to the Minister of Labour on December 16, A major recommendation of the advisory panel was that the prevention function of the Workplace Safety and Insurance Board be transferred to the Ministry of Labour, thereby expanding the ministry s involvement in workplace health and safety education and promotion. This move will 14 Open for Business: Ontario s Business Sector Strategy - Hospitality

15 help coordinate, align and strengthen Ontario s prevention and enforcement activities. As stated in the final report, Improving role clarity will be an important driver of a more connected system, leading to the provision of better support, training and enforcement services. This is especially true for Ontario s small-business community, which often does not have the time or resources to interpret and navigate the mostly unconnected services provided by several delivery organizations. The Expert Advisory Panel also made a number of other recommendations, all of which were accepted by the government: Update the Guide to the Occupational Health and Safety Act and the Guide for Joint Health and Safety Committees and Representatives in the Workplace to address changes in the workplace and workplace relationships, with a particular emphasis on the needs of small business. Create a consistent approach with tough enforcement for serious and willful contraventions, as well as compliance assistance where guidance and support for employers would help them achieve compliance. Expert Advisory Panel on Occupational Health and Safety Early in 2010, the Minister of Labour appointed an Advisory Panel on Occupational Health and Safety to conduct a review of Ontario s occupational health and safety (OHS) system. Comprised of health and safety experts representing labour and employers, together with specialist academics, the panel was asked to recommend structural, operational and policy improvements to Ontario s OHS system. To read the final report, please visit english/hs/eap/report/index.php. Institute a regulatory review approach that ensures regulations are current, consistent and provide compliance flexibility and support. Under Section 21 ( Advisory Committees ) of the Occupational Health and Safety Act, create a small business committee and appoint members to represent the needs and interests of employers and workers in small business. Incorporate compliance assistance in the approach taken by ministry inspectors when enforcing the Occupational Health and Safety Act and its regulations. Support small business compliance through the creation of focused and integrated programs with dedicated resources. An important outcome of that review is Bill 160, the Occupational Health and Safety Statute Law Amendment Act, 2011, which amended the Occupational Health and Safety Act and the Workplace Safety and Insurance Act, The Bill received Royal Assent on June 1, For more details on Bill 160, visit The legislation, among other provisions, responds to panel recommendations by: Establishing the Ministry of Labour as the lead for accident prevention, transferring it from the WSIB. Creating a new position of Chief Prevention Officer to coordinate and align the prevention system. Creating a new prevention council, with representatives from labour, employers, and safety experts, to advise the Chief Prevention Officer and the Minister. Open for Business: Ontario s Business Sector Strategy - Hospitality 15

16 The Ministry of Labour currently employs a rigorous recruitment process for new inspectors and has established a number of tools and requirements to ensure that its inspectors are consistent when carrying out their enforcement duties. To support their overall effort, the ministry will adopt the new Regulator s Code of Practice and all regulatory staff from policy through to the inspectorate will participate in the standardized training, starting in summer In addition, the ministry is initiating a Total Quality Management and Quality Assurance Quality Control initiative for its health and safety inspectorate, anticipated for implementation in fall The ministry will maintain its support of business in meeting regulatory requirements by continuing to develop compliance assistance tools including plain language guides, videos, web resources, hazard and common issues resources. In addition, the ministry will continue to conduct inspection blitzes visits to workplaces by health and safety inspectors that are publicly announced well in advance and call centre staff will be available to respond to questions and receive complaints. By offering compliance assistance and providing information in plain language, all sectors, including hospitality, will gain enhanced knowledge and understanding of their legal requirements and compliance will be maximized. Costs to businesses will be minimized and the inspectorate will be able to focus its resources more efficiently to target higher risk workplaces. Ministry of Health and Long-Term Care To monitor compliance with the Food Premises Regulation, comprehensive public health programming for food safety includes a variety of activities such as education, promotion, consultation, risk assessment and enforcement strategies. It is generally accepted that public health inspectors apply a collaborative approach to achieving compliance and use enforcement actions only when: There is an immediate public health risk. There is a history of non-compliance. Circumstances warrant stronger action. The Ministry of Health and Long-Term Care will work with the Canadian Institute of Public Health Inspectors (CIPHI) and other members of the public health unit community to further encourage a culture of collaboration with operators of food premises to achieve compliance and Public Health Inspectors Public health inspectors are employed by local public health units and are responsible for food safety programs, including the inspection of food premises in accordance with the Food Premises Regulation. These inspectors are supported by the Canadian Institute of Public Health Inspectors (CIPHI) through leadership, professional standards of practice, certification, advocacy, education and research. protect public health. To support this effort, the ministry will promote the adoption and use of the new Regulator s Code of Practice to CIPHI, Medical Officers of Health, Health Unit Executive Directors, and Public Health Inspectors. Furthermore, the ministry will ensure that training opportunities are available to public health inspectors, through a variety of activities including a Centre for Leadership and Learning module, webinars and information sessions about the Code at public health conferences. The ministry will also consider including the Code within the Public Health Organizational Standards when they are updated. 16 Open for Business: Ontario s Business Sector Strategy - Hospitality

17 The move towards modernizing Ontario s regulatory services through a compliance-focused, risk-based approach will ensure that the regulated community is treated fairly and with respect and provided with assistance to enhance their knowledge and understanding of their legal requirements. As a result, compliance will be maximized, costs to businesses will be minimized and inspectors will be able to focus their resources to more efficiently target higher risk workplaces, ensuring the safety of all Ontarians. Open for Business: Ontario s Business Sector Strategy - Hospitality 17

18 CONCLUSION In a two-month period, the Government of Ontario delivered real change to the hospitality sector. Legislative changes were made to the Liquor Licence Act, steps are being taken to standardize both food premise inspections and food handler training, and a new compliance-based Regulator s Code of Practice will be introduced to the Ontario Public Service this summer via a standardized training process. Tony Elenis, ORHMA President and CEO, thanked Minister Pupatello for her leadership of the Business Sector Strategy process and congratulated political and ministry staff for their tremendous effort and perseverance in delivering these solutions. David Blades, ORHMA Board Chair and Vice President of Operations at Realstar Hospitality added, we appreciate your time and energy. Together, we established a great level of communication and it will continue. 18 Open for Business: Ontario s Business Sector Strategy - Hospitality

19 For more information, please visit: ONT-4-BIZ ( ) Queen s Printer for Ontario, 2011

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