Glossary

A.
Acid
A chemical compound which is capable of yielding hydrogen ions in a water solution with a pH of less than 7.0.
Adulteration
Introduction of something to a food product that can make it unsafe.
After Care Instructions
Verbal and written information provided to clients after an invasive personal service procedure such as a tattoo, to prevent infection at the wound.
Algae
Plant life of many colors which grows in water in the presence of sunlight and carbon dioxide. In spas, algae create slippery spots and cloudy, uninviting water.
Alkalinity
The amount of bicarbonate, carbonate, or hydroxide compounds present in a water solution. Total alkalinity is a measure of the buffering capacity of water against rapid pH change.
Ammonia
A chemical compound that contains nitrogen and hydrogen which is found in sweat and urine.
Autoclave
Autoclave is a device, which is used to sterilize reusable critical instruments.
Automatic Sensing Device
A device that determines and continuously displays i) sanitizer residual in a public pool or public spa’s water, and ii) pH value of a public pool or public spa’s water, and iii) regulates the operation of chemical feeders to maintain sanitizer and pH levels in accordance with this Regulation.
B.
Bacteria
A single cell micro-organism that may cause disease in plants, animals or humans.
Blood-bourne Infections
Infections acquired from contaminated blood or other body fluids through needle stick or other sharp injuries via mucous membrane or skin exposures (e.g. HIV, Hepatitis B (HBV), Hepatitis C (HCV)).
Body Fluid
Any liquid secreted from a human body (e.g. blood, saliva, tears, nasal secretions etc.).
Break Point
The process of adding chlorine to pool water in large doses to oxidize organic material and destroy chloramines.
C.
Campground
Land or premises used as an overnight camping facility other than a recreational camp.
Certified Food Handler
Food handler that has successfully completed an accredited Food Safety training course.
Chemical feeder
A mechanism that automatically adds chemicals to pool or spa water. May be a proportioning pump, injector feeder, pot feeder operating on a water pressure differential, or a dry type feeder.
Child care center
A child care center as defined in the Child Care and Early Years Act, 2014.
Chlorine
Chemical used as a disinfectant. It is also used to control algae in pools.
Clarity
The state of clearness of pool water which can be demonstrated by how easily and clearly an object can be seen in a given depth of water. A good test for clarity is the ability to see the main drain cover from anywhere on the pool deck.
Class A pool
Recreational swimming facilities open to the public that are required to have life guards. Examples include municipal pool or one operated by YMCA.
Class B pool
Pools that are not required to have life guards on duty. These may include a hotel/motel pool, apartment building, mobile home parts, etc.
Cleaning
The process of removing visible dirt using water, detergent and friction. Step required prior to disinfection and sterilization.
Closed
The term CLOSED means that a public health inspector found a health risk/danger and closed the establishment or service until the risk is removed.
Cold Holding
Potentially hazardous food that requires refrigeration must be stored or held at 4°C or below to prevent the growth of harmful micro-organisms.
Contact time
The time a disinfectant remains wet on a surface and/or instrument.
Contamination
For food businesses contamination is the exposure of food to conditions that introduce foreign matter, disease causing microorganisms, and/or toxins.
Cooking Temperature
Potentially hazardous foods must be cooked to safe internal temperatures for 15 seconds to kill any harmful bacteria: Pork 71°C (160°F), Poultry (chicken, duck, turkey) pieces including ground poultry 74°C (165°F), Poultry whole 82°C (180°F), Ground Meat other than poultry 71°C (160°F), Seafood 70°C (158°F), Other food mixtures and dishes 74°C (165°F).
Critical Risk Infractions
Critical Risk Infractions are issues observed during inspection that has the potential to pose an immediate health risk and/or lead to an injury or illness.
Cyanuric Acid
A chemical that combines with available chlorine in pool water to prevent rapid loss of chlorine due to ultraviolet radiation from sunlight.
D.
Danger Zone
“Danger Zone” is the temperature between 4º C and 60º C where bacteria will grow the fastest. Food held at these temperatures support rapid growth of bacteria and/or release of their toxins (poison).
Day Camp
A camp or resort that admits persons.
Dipper Well
A sink used to rinse utensils under a constant stream of water to prevent growth of microorganisms. For example ice cream scoops.
Disinfectant
A chemical agent used on tools, equipment and surfaces that destroys disease-causing microorganisms (pathogens),but does not kill bacterial spores. Disinfectants are classified as high, intermediate or low-level disinfectants.
Disinfectant - High-level
A chemical agent that can kill most microorganisms (bacteria, fungi, and virus) and some bacterial spores.
Disinfectant - Intermediate-level
A chemical agent that can kill most microorganisms (bacteria, fungi, and virus), but not bacterial spores.
Disinfectant - Low-level
A chemical agent that can kill some bacteria, fungi and viruses.
Disinfection
A process using heat or a chemical agent that destroys disease-causing microorganisms (pathogens) and some bacterial spores when using high level disinfectant.
Disposed/seized
An action taken by a public health inspector to reduce or eliminate a health hazard.
E.
Enforcement
A process carried out by a provincial offenses officer, such as a public health inspector to ensure compliance under provincial legislation. Examples of enforcement may include but are not limited to issuing a ticket, an order, or a summons.
Exposure
Direct or indirect contact with a health hazard that may cause an illness (e.g. blood, body fluids, contaminated tools/equipment).
F.
Food Contact Surface(s)
The surface of counters, equipment and utensils with which food may normally come into contact.
Food Service Premise
Food Service Premise means any food premise where meals or meal portions are prepared for immediate consumption or sold or served in a form that will permit immediate consumption on the premises or elsewhere.
Foodborne Illness
Illness that is caused by consuming food that is contaminated with harmful bacteria, viruses, parasites, toxins, or chemicals. Also known as “food poisoning”.
Free Available Chlorine
The concentration (ppm) of chlorine in swimming pool/spa water that is ready and available for disinfection.
H.
Hand Washing
Washing hands using warm water and soap, lathering with soap for 15 seconds, rinsing, and drying hands with paper towels in a designated hand wash sink.
Hazardous Food (Potentially)
Any food that is able to support the growth of harmful microorganisms and/or production of toxins i.e. meat, fish, poultry, dairy etc.
Health Hazard
A condition of a premises, a substance, thing, plant or animal other than a human, 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.
Health Protection and Promotion Act
An Ontario Provincial Legislation that provides legal authority to boards of health and mandates the delivery of public health programs and services to ensure community health and prevent the spread of disease.
I.
Infection Prevention and Control Best Practices for Personal Services Settings
A document developed by the Ministry of Health and Long-Term Care, highlighting general best practices and recommendations for all personal services settings, including but not limited to hair dressing salons, barber shops, nail treatment spas, tattoo parlors etc.
Infectious Agents
Harmful microorganisms that are capable of causing disease. They include bacteria, viruses, fungi, and protozoa.
Inspection Result
The outcome of the inspection is known as the inspection result. There are three possible results: Pass, Conditional Pass and Closed.
Instrument classification
Instruments used in personal services settings are classified as “critical”, “semi-critical” and “non-critical” depending on their risk of causing infection during usage.
Instruments - Critical
Penetrates the skin or are used to hold other sterile instruments (ex: tattoo needles, handle that holds a sterile blade);
Instruments - Non-critical
Have no risk in breaking or penetrating the skin at all (ex: combs and brushes).
Instruments - Semi-critical
Comes in contact with skin or mucous membranes, but are not intended to penetrate them, though semi-critical instruments may carry the risk of penetrating the skin (ex: clippers and scissors);
Internal Food Temperature
Temperature inside of the food recorded by using a probe thermometer.
Invasive procedure
Any procedures that involves the introduction of equipment or instruments into the body or body cavities, by cutting, puncturing or otherwise entering intact skin or mucous membranes (e.g. tattooing, body piercing, microblading, electrolysis, micropigmentation etc.)
M.
Mobile home park
Land or premises maintained to provide a temporary or permanent location for mobile homes.
Modified pool
A public pool that has the form of a basin-shaped depression in the earth, the floor of which slopes downward and inward toward the center from the rim.
N.
Non–Critical Infractions
Infractions observed during an inspection that do not pose an immediate health risk and is not likely to cause an injury or illness. The infraction is a violation of the regulation (e.g. broken tiles, dirty floors, holes in walls etc.) and should be corrected in a timely manner.
Non-invasive procedure
A procedure that does not involve breaking of the skin or body cavity (e.g. hair cutting, facial etc.)
O.
Ontario Food Premises Regulation 493/17
Legislation which sets out the minimum requirements that all food establishments must follow. Public health inspectors base their food safety inspections on the Health Protection and Promotion Act, and this regulation.
Order
A public health inspector can issue an order under section 13 of the Health Protection and Promotion Act. An order is issued when there are reasonable and probable grounds that a health hazard exists, and the requirements specified in the order are necessary to decrease or eliminate the health hazard.
P.
Pass with some critical infractions
The term “Pass with some critical infractions” means that the business establishment is not following all applicable laws and health and safety regulations. Items that pose a risk of illness must be corrected at the time of inspection or by the required re-inspection date.
Personal Service Settings
Refers to a premise where personal services are being provided. They include but are not limited to hair dressing salons, tattoo studios, manicure and pedicure shops etc.
pH
A measure of balance between acidity and basicity of a solution. A pH below 7.0 is considered acidic. A pH of 7.0 is considered neutral. A ph above 7.0 is considered alkaline (basic).
ppm
Parts per million or milligrams per liter.
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.
R.
Rapid Reheating
Food that is reheated must be reheated to the original cooking temperature within two hours before serving.
Recirculation system
A system that draws water from a pool which then passes through filtration, disinfection (by adding chlorine or bromine) and other processes that may be necessary for the treatment before returning the water into the pool.
Recreational camp
A recreational camp within the meaning of Ontario Regulation 503/17 made under the Act.
Routine Inspection
A regular inspection visit by a Public Health Inspector to check that businesses are following all requirements.
Routine practices
Practices utilized to prevent and control the transmission of microorganisms based on the assumption that everyone encountered in the personal services settings has the potential of carrying and spreading infectious diseases.
S.
Sanitize
Reducing the number of harmful microorganisms to a safe level with the use of an approved (food safe) sanitizing solution.
Sharps
Any object or instrument capable of causing punctures or cuts, including, but not limited to, needles, syringes, scalpels and razor blades.
Sharps Containers
A puncture and leak resistant container with a fill line designed for the safe disposal of sharps.
Sterilization
A process to destroy all forms of microbial life, including bacteria, fungi, viruses and spores.
Sterilizer
Equipment or devices used for the destruction of all forms of microbial life, including bacteria, viruses, spores and fungi.
Summons
A legal document requesting a defendant to appear in court rather than just paying a set fine.
T.
Temperature Sensitive Tape
A tape used to test the proper functioning of a sterilizer. The tapes can be placed either inside or outside of the package to be sterilized. The temperature sensitive tape will change color once the temperature inside the sterilizer reaches a certain range, indicating the sterilizer is working.
Tickets
Infraction Notices issued by a public health inspector when infractions (violations) to the provincial regulation are observed. The tickets usually result in the offender paying the set fine prescribed.
U.
Ultrasonic Cleaning Device
A machine that cleans instruments by ultrasound waves. It can be used with water alone or with a detergent appropriate to the items to be cleaned and the amount/characteristic of dirt or soil present.