Bio
Serving Saskatchewan for over 3 decades
William Chevalier is a food and health safety officer serving Regina and surrounding areas for over 30 years.
Born in Italy (refugee), moved to Canada at a young age, William joined the army cadets, the militia, and was Officer trained in Esquimalt. He then attended 8 yrs at University of B.C; 4 months at PVI, and 2 yrs at BCIT.
He worked as a Public Health Inspector / Environmental Health Officer for Health Canada; B.C Health Ministry, Alberta Health Ministry, and 30 plus years with Saskatchewan Health Authority (City of Regina, RQHR)
William was a member of the Saskatchewan Safety Council, Occupational Health and Safety committee, Provincial Swimming Pool committee, and RQHR Rural School Committee, and so forth. He developed, coordinated, and created five courses at First Nations University of Canada, as well as taught there for over 5 years. As a professor, he was involved in many aspects of empowering, enabling, and engaging staff and students.
During his spare time, William likes to spend time with his family and tend to his ranch. He is also involved in humanitarian works and serving his community and is a member of the Knights of Columbus.
Services
- Food Safety Courses;
- Indoor air quality inspections;
- Swimming pool inspections;
- Personal Service Workers courses;
- Premise requirements and consultations for new restaurant owners, grocery store owners, food vendors, food processors and distributors
Cost per services varies on severity and complexity, but generally costs between $425 and $500 per hour. Court cases start at $1,000 per hour.
Food & Safety Course
- Course covers chemical, physical and biological causes of foodborne illness.
- Identifies improper food handling practices that cause foodborne illness.
- Describes and gives examples of direct and indirect pathogen transmission.
- Describes the six conditions (FATTOM) that promote bacterial growth.
- Identifies the DANGER ZONE temperature range.
- Describes the six steps in proper hand washing.
- Identifies reasons for rejecting foods upon receiving.
- Describes the order in which received food should be stored.
- Lists safe food handling procedures for thawing, preparing, cooking, cooling and reheating
- foods.
- Lists safe food handling procedures for setting and clearing tables, and serving foods
- Reviews Pest Control
- Reviews Premise Requirements
- Course includes booklet and certification. The course is roughly 6.5 hours long, plus the provincial exam and requires a passing grade of 70%.
- Registration payments must be made prior to courses. Cash, Cheques, or equivalent be made payable to: “William Chevalier Consultant.”
- A $35.00 administration fee will be charged to replace lost or damaged Food Safe Certificate.