Inspection Services

Manitoba Agriculture and Resource Development (ARD) health officers play an important role in ensuring the safety of all food that is processed and distributed from provincially registered facilities within Manitoba.
Health officers inspect facilities to determine if practices required by provincial legislation are being followed with respect to general food handling, storage temperature, sanitation, employee hygiene, equipment maintenance and environmental controls. They also assess formulations and processing methods to ensure that the food produced will be safe, conduct building assessments for new facilities and respond to public complaints.
A health officer will issue a permit to a facility once an inspection shows that acceptable practices are being followed. The facility must continue to meet these requirements to maintain their permit.

If you have a food safety concern please e-mail


Risk-Based Inspection

Facilities are categorized according to the type of product manufactured and a risk assessment is conducted to determine the routine inspection frequency. The picture below shows what is considered when determining risk.



Routine Inspection Frequencies 

Routine inspections are unannounced and are conducted at a pre-determined frequency as described in the table below. Follow-up inspections or re-inspections are conducted when violations are found by a health officer.  The follow-up date is determined based on the severity of the violation.


Facility Type Risk Rating Inspection Frequency
Minimal food processing (ex: simple processes with few ingredients)

Food distribution (ex: warehouses)
high once per year 
medium once per 18 months 
low once per two years
Food and beverage processors high three times per year
medium every six months
low once per year


Inspection Statistics

Total number of inspections (routine, re-inspections, and responses to complaints)

January 1 to March 31, 2022 204
October 1 to December 31, 2021 231
 July 1 to September 30, 2021
April 1 to June 30, 2021
January 1 to March 31, 2021
October 1 to December 31, 2020
July 1 to September 30, 2020
April 1 to June 30, 2020
January 1 to March 31, 2020
October 1 to December 31, 2019
July 1 to September 30, 2019
April 1 to June 30, 2019
January 1 to March 31, 2019
October 1 to December 31, 2018
July 1 to September 30, 2018
April 1 to June 30, 2018
January 1 to March 31, 2018
October 1 to December 31, 2017
July 1 to September 30, 2017 
April 1 to June 30, 2017
January 1 to March 31, 2017
October 1 to December 31, 2016
July 1 to September 30, 2016
April 1 to June 30, 2016


The top five non-compliances were (January 1 to March 31, 2022):

  • Non-food contact surfaces are not clean and may pose a food safety hazard.
  • Effective preventative pest control measures are not taken in both the interior or exterior of the establishment
  • Establishment interior is not maintained in an organized manner to permit safe food production, cleaning and inspection.
  • Foods, ingredients and packaging materials are not properly stored and protected.
  • Interior rooms, coolers/freezers (floors, walls, and ceilings), structures and fittings  are not maintained for the operations taking place within.


Escalating Enforcement

In the case where there are serious or repeat violations a health officer may write a warning letter, issue a ticket, seize and destroy product and/or close a facility. A facility is often referred to a food safety specialist who can help determine an acceptable way to address the issue.

Enforcement activity (January 1 to March 31, 2022):

warning letters 4
verbal warnings 1
tickets issued 0
suspensions 0
product seized or destroyed 0
closure 1


For further information contact the Food Safety and Inspection Branch.