Three provinces show how the requirement gets written. In British Columbia, every operator of a food service establishment must hold a FOODSAFE certificate or equivalent. In Nova Scotia, an operator must successfully complete a food hygiene training program and provide proof of it to the Administrator on request, and when the operator is absent a trained member of personnel must be present. In Quebec, the home-production allowance is conditional on the operator having completed the province’s food establishment manager training.
Course names, delivery formats, renewal periods and which certificates a regulator will accept all differ, and a certificate recognized in one province is not automatically recognized in another. Check which programs your own regulator accepts before you pay for a course, particularly if you bought it online.
Keep a copy where you can produce it quickly. Inspectors ask for it, and kitchen operators generally want it on file before a new renter’s first booking. The licensing and permits guides cover where it sits among the other documents a food business collects.