Starting a Food Business in Canada: What Licences and Permits Do You Need?
- Wentsi Yeung
- Aug 29
- 3 min read
Published: August 2025 · By Blue Aster Consulting
Launching a food business in Canada is exciting, but figuring out the paperwork can feel overwhelming. Between federal, provincial, and municipal requirements, many entrepreneurs aren’t sure where to begin. Missing a step can lead to costly delays, failed inspections, or fines.
This guide breaks down the essentials so you know which licences and permits apply to your business, whether you’re just starting out or preparing to expand.
Federal Requirements (CFIA and Health Canada)
Safe Food for Canadians (SFCR) Licence
You generally need an SFCR licence if you:
Import food into Canada
Export food to other countries
Manufacture, package, or label food for sale across provincial or territorial borders
The licence is issued by the Canadian Food Inspection Agency (CFIA) through an online application in My CFIA. To qualify, you’ll need a compliant food safety system in place.
Preventive Control Plan (PCP)
Most businesses that require an SFCR licence also need a Preventive Control Plan, a written document showing how you control food safety risks. This covers:
Sanitation and allergen management
Process controls and traceability
Recall and complaint handling
Some small or low-risk businesses may not need a written PCP, but they must still meet the preventive control requirements.
💡 For scaling businesses: Expanding to new provinces or exports? A strong PCP isn’t just required - it’s a competitive advantage.
Provincial and Territorial Requirements
If you sell only within your province, you’ll still need to meet local rules. These usually include:
Food premises licence or permit (names vary by province)
Health inspections by your regional public health unit before you open
Food handler certification: many provinces require at least one certified food handler or supervisor to be on site during all hours of operation
Sector-specific approvals (meat, dairy, fish, alcohol)
Municipal Requirements
Your city or municipality may also require:
A business licence
Zoning approval to confirm your space is suitable for food production
Building and fire permits if you’re renovating or installing equipment
Public health inspections for kitchens, bakeries, cafés, or mobile vendors
These local steps often catch new food businesses by surprise - check before you invest in a space. Tools like BizPaL can help you see which permits apply in your municipality.
Special Situations
Farmers’ markets or mobile vendors: temporary food permits and health inspections are usually required
Home-based food businesses: some provinces allow “low-risk” foods (like baked goods or jams) to be prepared in home kitchens, but rules vary widely
Alcohol in food and beverages: if you’re producing alcoholic beverages (beer, wine, cider, etc), you’ll need additional provincial and federal licences. Foods with alcohol as an ingredient (like rum cake) generally don’t require a liquor licence, but they must still follow CFIA labelling rules
Novel foods: if your product uses unusual ingredients - such as CBD, insect protein, or certain biotech innovations - Health Canada may require a Novel Foods review before approval
Labels Still Matter
Even at the startup stage, your labels must meet CFIA requirements:
Bilingual (English and French)
Ingredient list with allergens clearly identified
Nutrition Facts table (unless exempt)
Proper product name and net quantity
For foods with a shelf life of 90 days or less, date coding rules apply, you may need a “best before” or “packaged on” date depending on where the food is packed.
Labels are often the first thing inspectors and customers - will check.
Other Key Compliance Considerations
Traceability: all food businesses must be able to track products “one step forward, one step back.” This means keeping records of both your suppliers and your customers in case of a recall
Product testing: depending on your product, testing may be required to support shelf life, stability, or safety claims. Beverages, shelf-stable items, or products with unique ingredients may require microbial or stability testing
Final Thoughts
Starting a food business in Canada means navigating a mix of federal, provincial, and municipal rules. While the process can feel like a maze, breaking it into steps makes it manageable.
At Blue Aster Consulting, we help food businesses of all sizes move from recipe to retail with confidence. From CFIA licence applications and Preventive Control Plans to label reviews and inspection prep, we take the guesswork out of compliance.
👉 Ready to get started?
Comments