Glossary

Adverse Water Quality Incident (AWQI: Adverse observation)

Any event other than an adverse test result that indicates that the drinking water system may not be supplying safe water (e.g. a treatment equipment alarm)

Adverse Water Quality Incident (AWQI: Adverse test result)

The result of any water sample that exceeds any standard prescribed by Schedule 1, 2 or 3 of the Ontario Drinking Water Quality Standards, O. Reg. 169/03 (e.g. presence of total coliform or E. coli in a Small Drinking Water System drinking water supply).

Blood-borne Exposure

Blood or body fluid contact with mucous membrane (eyes, nose, mouth), or with broken skin (open cut, wound), or a needle stick injury from a sharp object contaminated with blood or body fluid.

Blood-borne Infection

Infection that spreads through contaminated blood or other body fluids (e.g. HIV, Hepatitis B virus, or Hepatitis C virus).

Cleaning

Physical removal of dirt, organic matter and most germs from surfaces usually done using water, detergent and friction.

Community Kitchen

An inspected kitchen made available to community groups, such as church kitchens.

Complaint Inspection

Inspection completed as a result of a complaint made to CK Public Health about the condition and/or practices of an establishment.

Contact Time

Time required for a disinfectant to be left wet on the surface to kill germs.

Cross-contamination

The transfer of an infectious agent from a contaminated source to a non-contaminated source.

Day Nursery/Day Cares

Child care settings licensed under the Child Care and Early Years Act that provide care for infants and toddlers, as well as pre-school and school-aged children. They include nursery schools, full-day and extended hours care, and before-and-after-school programs.

Directive

A document that outlines the operational requirements that must be carried out by the owner/operator of a small drinking water system. This document is issued in accordance with section 7 of Ontario Regulation 319/08 (Small Drinking Water Systems). A directive is issued to an owner/operator on completion of a site-specific risk assessment or other inspection process conducted by a Public Health Inspector.

Disinfection

Process that destroys most disease-causing germs that remain on surfaces after cleaning.

Drinking Water Advisory (DWA) – Boil Water Advisory

Issued by CK Public Health when unacceptable levels of total coliforms and/or E. coli are identified in a drinking water supply. Boiling of the water is required to render the water safe to use. An alternate supply of potable water may also be recommended (e.g. bottled water) on a temporary basis.

Drinking Water Advisory (DWA) – Health Information

Issued by CK Public Health to inform drinking water system users of an exceedance (e.g. sodium, nitrates) and the recommended measures to be taken to reduce exposure and mitigate the risk to human health.

Follow-up Inspection

Follow-up visits to an establishment to verify that infractions have been corrected from a previous inspection, or, follow-up visits to verify continued compliance with an Order of a Public Health Inspector.

Food

All ingredients used in food items and beverages for consumption (including ice).

Food Handler

An employee who handles or comes into contact with any utensil or food during its preparation, processing, packaging, service, storage or transportation.

Food Premises

Any place where food is manufactured, processed, stored, handled, displayed, distributed, transported, sold or offered for sale to the public.

Food Premises Regulation

Food Premises Regulation under the Health Protection and Promotion Act, sets out the minimum standards that food establishments must meet, including food handling, training, cleaning and sanitation, maintenance and operation.

Food-borne Illness

Also known as “food poisoning,” sickness caused by eating or drinking food contaminated by bacteria, parasites, viruses or chemicals (e.g. Salmonella, E.coli, etc.).

Hazardous Food

Any food that can support the growth of disease-causing organisms. Examples include food with high levels of protein, moisture and neutral acidity (e.g. meats, dairy products, rice, seafood, poultry, etc.).

Health Hazard

Defined by the Health Protection and Promotion Act, as “A condition of a premises, a substance, thing, plant, or animal other than man, or a solid, liquid, gas, or combination of any of them, that has or that is likely to have an adverse effect on the health of any person.”

Infection prevention and control (IPAC) lapse

A failure to follow IPAC practices resulting in a risk of transmission of infectious diseases to clients, attendees or staff through exposure to blood, body fluids, secretions, excretions, mucous membranes, non-intact skin, or contaminated equipment and soiled items.

Infraction

Failure to meet the minimum standards set out in Acts, Regulations or By-laws.

Infraction - Critical infraction(s)

Failure to meet a minimum standard that is likely to lead to illness or injury if not corrected.

Infraction - Non-critical infraction(s)

Failure to meet a minimum standard indicating improper operation, maintenance and/or general sanitation of an establishment, but which is less likely to lead directly to illness or injury.

Inspection Report

An inspection report that a Public Health Inspector provides to the operator noting the infractions and the corrective measures.

Invasive service

In a personal service setting, any service that breaks/penetrates the skin (e.g. extractions, microneedling, microblading, piercing, tattooing, etc.).

LTC Nursing Home

A Long-Term Care (LTC) Nursing Home provides care and services for people who no longer are able to live independently or who require onsite nursing care, 24-hour supervision or personal support.

LTC Retirement Home

A Long-Term Care (LTC) Retirement Home is a residence that is occupied primarily by persons who are 65 years of age or older and where at least two care services are available to the residents.

Mobile Food Preparation Premises

Includes food trucks, trailers, carts and other food establishments capable of being readily moved.

Owner/ Operator

A person who has responsibility for and/or control over activities in an establishment to ensure compliance with applicable legislation and directives.

Pathogen

A microorganism that causes disease in humans. Microscopic organisms include bacteria, viruses and protozoa.

Personal Service Setting & Personal Services

An establishment offering services, including invasive services, where there is a risk of exposure to blood (e.g. hairdressing and barber shops, tattoo and body piercing studios, electrolysis, and various aesthetic services), including home-based and mobile establishments.

Personal Service Settings Regulation

The Ontario Personal Service Settings Regulation, is the legislation outlining the minimum standards that personal services settings must meet. These standards relate to cleaning and disinfection of tools, operations, maintenance and general sanitation.

Public Health Inspector

Trained and certified professionals who are required to assess and monitor health and safety hazards in the community. They are Provincial Offences Officers who enforce laws relating to public health issues (e.g. food safety, safe water, infection control and prevention, etc.) acting under the direction of the Medical Officer of Health.

Public Pools – Class A

Class “A” pools include pools: to which the general public is admitted; operated in part or as part of an program of an educational, instructional, physical fitness or athletic facility that receives public funding; located on the premises of a recreational camp.

Public Pools – Class B

Class “B” pools include pools: operated on the premises of an apartment building or single-family private homes that contains 6 or more units or a mobile home park; operated on the premises of a hotel or campground; operated in conjunction with a club, a condominium or co-operative community property that contains 6 or more units; operated in conjunction with a child care centre, a day camp or an establishment or facility for the care or treatment of persons who have special needs, for the use of those persons and their visitors; neither a Class A pool, nor exempt from the provisions of this Regulation.

Public Pools – Class C facilities

Class C facilities include any of the following: public wading pools, public splash pads and water slide receiving basins.

Public Pools Regulation

The Public Pools Regulation under the Health Protection and Promotion Act sets out the standards that public pool, spa and splash pad operators must meet. These standards relate to operation and maintenance, filtration systems, water chemistry and all relevant safety and emergency procedures.

Public Spa

A hydro-massage pool containing an artificial body of water that is intended primarily for therapeutic or recreational use, that is not drained, cleaned or refilled before use by each individual and that utilizes hydro-jet circulation, air induction bubbles, current flow or a combination of them over the majority of the pool area.

Recreational Camp

A camp where sleeping and eating facilities are provided for five or more people under the age of 18 or with special needs (e.g. a children’s overnight camp).

Recreational Camps Regulation

The Recreational Camps Regulation under the Health Protection and Promotion Act sets out the minimum standards that recreational camp operators must meet. These standards relate to operation and maintenance of the camp and safety procedures. Recreational camps must also comply with regulations concerning food safety, safe drinking water and recreational water.

Re-Inspection

Follow-up visits to an establishment to verify that infractions have been corrected from a previous inspection or follow-up visits to verify that an Order of a Public Health Inspector is in continuous compliance.

Required Inspection

A routine compliance inspection as required by the Ministry of Health and Long-Term Care (MOHLTC). The number of visits is based on the outcome of the risk assessment for food establishment and the Ontario Public Health Standards and Protocols for all other facilities. Public Health Inspectors visit establishments to inspect the physical environment, equipment and observe the practices of staff.

Risk Categorization - Small Drinking Water Systems (SDWS)

A Risk Categorization tool developed by the Ministry of Health and Long-Term Care (MOHLTC) is used by Public Health Inspectors to conduct site-specific risk assessments of small drinking water systems (SDWS). The Risk Categorization tool assesses all parts of a SDWS from source water to water available at the tap to users by applying the steps of a multi- barrier approach to protect drinking water. SDWS are assigned one of the following risk categories for the system as a whole: High = Significant level of risk (Inspected once every 2 years); Moderate = Medium level of risk (Inspected once every 4 years); Low = Negligible level of risk (Inspected once every 4 years).

Sanitize

The treatment of food contact surfaces by a chemical or temperature that decreases the number of disease causing organisms.

School Nourishment Program

Programs offering snacks and meals to school students.

Sharps

Any item that may penetrate the skin (e.g. needles, blades, lancets, razors, etc.).

Single-use/Disposable Item

Any item that is designed to be used once and then discarded as it cannot be adequately cleaned and disinfected or sterilized.

Small Drinking Water System

If your business or premises makes drinking water available to the public and you do not get your drinking water from a municipal drinking water system, you may be an owner or operator of a small drinking water system. Examples of SDWS operations include food establishments, bed and breakfast establishments, golf courses, ski resorts and campgrounds with a private water supply (e.g. a well).

Small Drinking Water System Regulation

The Small Drinking Water Systems Regulation (O. Reg. 319/08) under the Health Protection and Promotion Act, sets out the standards and requirements that owner/operators must meet. Owner/operators must also meet the operational requirements identified in the site-specific Directive issued for the SDWS.

Sterilization

The process of destroying all microorganisms including viruses, bacteria, fungi and bacterial spores. All items that pierce or penetrate the skin and in some cases, those that hold sterile items must be sterile.