Environmental Public Health Services creates and provides Fact Sheets, Guidelines, Resources and Forms for public information and use.
- Application for a Commercial Caterer Food Handling Permit
- Application for Food Handling Permit
- Approved Sanitizing Solutions for Food Service Utensils and Equipment
- Bakery Cleanliness and Routine Checklist
- Bats Fact Sheet
- Bed and Breakfast Establishment Information Form
- Bed Bug Clean-up and Prevention
- Bedbugs Fact Sheet
- Blood and Body Fluid Spills Clean-up
- Bloodborne Infections in Food Service Workers
- Blue-Green Algae (Cyanobacteria)
- Body Piercing Inspection Checklist
- Buying and Cooking Ham and Lamb
- Carpenter Ants
- Charitable Bake Sales
- Child Care Facility Environmental Public Health Information Manual
- Cleaning Schedule Template
- Cockroaches Fact Sheet
- Community Events, Special Events and Craft Show Forms and Fact Sheets
- Condemned Housing Premises: Conditions for Restoration and Reoccupancy
- Construction Plan and Design Checklist
- Cryptosporidium and Giardia Fact Sheet
- Cyclospora
- Diaper Changing Procedure for Child Care Providers
- Dishwashing Requirements
- Dress Guidelines for Food Handlers
- Emergency Egress
- Employee Illness Standard for Food Establishments
- Enforcement and You - What Permit Holders Need to Know
- Evaluating Private Drinking Water Supplies and Sampling Instructions
- Face and Body Painting Guidelines
- Farm and Petting Zoo Field Trip Health and Safety Tips
- Farmers' Markets
- Flooded Premises
- Food and Environmental Safety Tips for Pregnant Women
- Food Establishment Lighting Requirments
- Food Safety Certificates Considered Equivalent to the Alberta Certificate in Food Sanitation and Hygiene
- Food Safety Course Enrolment Form
- Food Safety First - Daily Checklist
- Food Safety Levels 1 & 2 Course Description
- Food Safety Monitoring Checklist
- Food Training Courses
- Growth Rate of Bacteria Under Ideal Conditions
- Guide for Food Demonstrators
- Guidelines for Proper Glove Use
- Guidelines for School Lunchroom Facilities
- Guidelines for the Cooling and Thawing of Foods
- Guidelines for the Distribution of Damaged or Defectively Packaged Foods
- Guidelines for the Distribution of Donated Foods
- Guidelines for the Preparation of Sushi Products
- Guidelines for the Safe Handling of Drinking Water & Ice at Golf Courses
- Guidelines for the Use of Wiping Cloths
- Hamburger Disease (E. coli O157:H7)
- Handling Needles Safely in the Home and in the Community
- Hantavirus Fact Sheet
- Health and Safety Information for Operators of Petting Zoos and Farms
- Home Based Food Processing Operation
- Home Based Food Warehouse Operation
- Home Study Course for Child Care Providers (Manual Only)
- Home Study Course in Food Protection (Manual Only)
- Home Study Course: Temporary Food Establishments (Concessions)
- House Mouse (Mus musculus)
- How to Control Iron and Iron Bacteria in Wells
- Identification and Reporting of Outbreaks in Child Care Facilities
- Interpretation of Chemical Analysis of Drinking Water
- Interpretation of Drinking Water Results
- Introduction to a Sanitation Program (Chinese)
- Introduction to a Sanitation Program (English)
- Keep Microorganisms Cool - Poster
- Keep Microorganisms Cool Poster - Chinese
- Keep Microorganisms Cool Poster - Vietnamese
- Keep You and Your Guests Healthy - Poster
- Keep You and Your Guests Healthy Poster - Chinese
- Keep You and Your Guests Healthy Poster - Vietnamese
- Legislation and Standards
- Marijuana Grow Operations
- Mobile Food Vending Units
- Mouldy Homes and Buildings
- Norovirus - Information for Food Establishments
- Norovirus Fact Sheet
- Pest Control Checklist
- Pesticide Use in Your Home and Garden
- Pets and Your Health
- Pharaoh Ants
- Protect Yourself from Mosquitoes and West Nile virus (Pamphlet)
- Public Health and Housing Booklet
- Rabies Fact Sheet
- Recommended Guidelines for Removal of Lead-based Paints
- Recommended Temperatures for Safe Food Cooking
- Reduce Your Risk of Listeriosis
- Registration Form for the Serving of Wild Game Dinners
- Rental Housing & You
- Reporting of Outbreaks in Summer Camp Facilities
- Reptile Pets and Salmonella: Reducing the Risk
- Safe Food & Water for Camping or Backpacking
- Safe Food Rules for Church and Community Suppers
- Safety Tips During Camping and Backpacking
- Salmonella Infection (Salmonellosis)
- Seafood Safety
- Self-Serve Unwrapped Confectionary Information Sheet for Food Establishment Owners, Operators and Managers
- Serving Food Properly
- Smoke Alarms Fact Sheet
- Smoke Alarms: Important Home Safety Information!
- Standards for the Preparation and Serving of Donairs, Shawarmas and Similar Products
- Starting a Food Business in the Capital Health Region
- Sun Sense
- Swimmer's Itch
- Swimming Pool, Whirlpool, Wading Pool and Water Spray Parks
- Taking Potluck Shouldn't Mean Taking Chances
- Tattooing Inspection Checklist
- Thermometer Calibration
- Three Sink Dishwashing Method (English/Chinese)
- Three Sink Dishwashing Method (Vietnamese)
- Travel Accommodations and Bed Bugs
- Turkey Tips
- Use of DEET and Other Mosquito Repellents
- Water Softening
- Windows and Weatherproofing
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