Rules for Saskatchewan · Last updated September 9, 2026

Saskatchewan home-based food rules: what to check before selling

Saskatchewan fixes its disclaimer word for word, capital letters included, and sets a 12 point minimum. That is larger than the federal floor, so print to 12 point.

Make a Saskatchewan label

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Key takeaways

No licence for low-risk home food, but an approved food safety course comes first.
The sentence is fixed word for word and the minimum type size is 12 point.
You may not sell to hospitals, care homes or child care centres at all.

What Saskatchewan actually decides

You can run a home food business in Saskatchewan without a licence as long as everything you sell is low risk, meaning shelf-stable things like bread, cookies, pies, jam, pickles and candy. The condition is that you take an approved food safety course first, which is genuinely before rather than alongside.

The label rule is the strictest detail here. The Food Safety Regulations fix the disclaimer sentence word for word, capital letters included, and set a 12 point minimum for the label. That is larger than the federal 1.6 mm floor, so print to 12 point and check it at actual size rather than on screen.

The label also needs the food name, your name and business name, your address, your phone number and the date you made it. That is more than most provinces ask for, and it includes a street address rather than just the city.

Two boundaries close this off. Anything needing refrigeration moves you to the licensed tier with an inspected kitchen. And you may not sell to hospitals, care homes or child care centres at all, whatever tier you are in.

The short version

what the rule is calledHome-based food guidance

when an inspector comesRoutine

annual sales limitNo cap

What you can sell in Saskatchewan

Straight from the official record. Read these as categories rather than a menu, because one recipe can cross the line on its own: a filling that needs refrigeration, a pH that needs testing, or a process that needs an authority to sign it off.

Low-risk shelf-stable food: bread, cookies, pies, jam, pickles and candy

What is outside the rule

If your product is on this list, the answer is not "ask nicely". It is a different licence, a different kitchen, or both.

Anything needing refrigeration, which moves you to the licensed tier with an inspected kitchen
Sales to hospitals, care homes or child care centres

Where you are allowed to sell it

The researched record lists direct sales, farmers markets, online orders, delivery.

One channel being open does not open the rest. Shipping, delivery and wholesale each turn on the product and where it is going, so check the route you actually plan to use.

Up nextPaperwork, training and inspections

Paperwork, training and inspections

The researched record does not list a general permit for this tier. The label record does not establish a province-wide permit. Check your local public health unit and municipality.

No training is recorded as universally required. Training varies by product and local authority. Confirm it before selling.

Routine is what the record says about inspections. Confirm what that means for your product and your local authority, because the two can differ.

Kitchen rules people miss

None of these fit on a label, which is exactly why they get skipped. Read them before the first batch, not after.

The approved food safety course is a condition of the licence-free route, so finish it before the first batch you sell.
Keep the whole menu shelf stable. One item that needs the fridge moves the business to the licensed tier and an inspected kitchen.
The 12 point minimum applies to the label, so a small sticker can run out of room. Print a test at actual size before you order labels.
The label carries a street address, not just the city, so decide early how you feel about printing your home address.
Hospitals, care homes and child care centres are closed to you as customers on every tier.

What belongs on a Saskatchewan label

Saskatchewan Ministry of Health, checked September 9, 2026

01Product name
02Ingredients by weight
03Allergens
04Metric net quantity
05Name and street address
06Home kitchen statement, exact wording
07Date made
08Best before date
09Phone or email
10English or French
No permit number. Required text at least 12 point, which is larger than the federal floor. A Nutrition Facts table is usually not required for food you make and sell yourself; confirm it before you print.

Make a Saskatchewan label

Start this weekend

In this order, so the label is the last thing you check and not the first thing you guess.

Take the approved food safety course before you start. It is a condition of the licence-free route.
Print the disclaimer word for word in capitals, at 12 point minimum. Check it at actual size.
Include a street address, your name and business name, phone number and the date you made it.
Keep everything shelf stable. Refrigeration means the licensed tier and an inspected kitchen.
Do not sell to hospitals, care homes or child care centres. That is closed regardless of tier.

Nearby places

Nearby guides

Neighboring provinces and states look similar until the one difference that matters. Worth a read if you sell across a border, or if someone on the other side gave you advice.

Pairs well with

Keep going

ToolCottage food label makerTurn your recipe, allergens and required statement into a printable label.GuideCottage food business guideThe wider framework: product, kitchen, sales channel, label and local checks.GuideCottage food label requirementsEvery field a cottage food label needs, in the order to check them before you print.

Questions, answered

Frequently asked questions

Sources

Details were checked against public sources on September 9, 2026. Confirm current prices, policies, or provider instructions before relying on them.

Is this the whole Saskatchewan rule?

No, and you should not treat it as one. This is the official source read carefully on September 9, 2026 and put in one place. Your city, your county, the market you sell at and your own product can each add a layer this page does not know about. Saskatchewan Ministry of Health is the authority, not us.

Can I just use the label maker and skip this?

The label maker opens with the fields this jurisdiction requires, so it will get the sticker right. What it cannot do is tell you whether the recipe is allowed, whether your kitchen qualifies, or whether you can sell through the channel you had in mind. A correct label on a product you are not allowed to sell is still a problem.

Does the right label make me compliant?

No. The label is the last step and the most visible one, which is why it gets all the attention. The recipe, the kitchen, the training, the registration and the sales route all sit upstream of it, and any one of them can be the thing that is actually wrong.

More cottage food laws

Selling somewhere else too?

The rule changes with the kitchen, the product and the sales route. Pick another place to compare.

Go to another place

Free label maker

Rule in front of you? Make the label.

The label maker opens with these requirements already loaded. Build it, then read the finished sticker back against the official source before you print a full sheet.

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