You may use the following assessment process for ChemTRAC reporting.
You May Be Required to Report
Your facility is located in Toronto
you do one or more of the following activities:
Go to Step 2
You are Not Required to Report
Your facility is NOT located in Toronto
You only do one or more of the following activities:
To help you estimate the amounts you need to report to ChemTRAC, Toronto Public Health has developed calculators* that you can use. These can be opened using Microsoft Excel or a free office suite such as OpenOffice (www.openoffice.org) or LibreOffice (www.libreoffice.org).
These documents may not be fully AODA** compliant. For accessible formats or communication support, please contact ChemTRAC (email email@example.com or call 416-338-7600).
You may download the calculators related to your business processes. If you use more than one calculator, you may use the “Calculation of totals” calculator to add up the use and release amounts.
|Producing breakfast cereals||Breakfast Cereal Manufacturing (Excel)|
|Producing Beers||Breweries and Beer Making (Excel)|
|Producing butter and cheese||Butter and Cheese Manufacturing (Excel)|
|Roasting coffee||Coffee Roasting (Excel)|
|Producing cookies and crackers||Cookie and Cracker Manufacturing (Excel)||Guide|
|Producing commercial bakeries||Commercial Bakeries (Excel)||Guide|
|Producing distilled spirits||Distilled Spirits (Excel)|
|Producing food for dogs and cats||Dog and Cat Food Manufacturing (Excel)|
|Producing dry pasta||Dry Pasta Manufacturing (Excel)||Guide|
|If you have one or more dust collectors||Dust Collectors (Excel)|
|Blending oil and fat||Fat and Oil Blending (Excel)|
|Milling flour||Flour Milling (Excel)|
|Producing flour and dough mix||Flour and Dough Mixes Manufacturing (Excel)||Guide|
|Making frozen food||Frozen Food Manufacturing (Excel)||Guide|
|Canning fruit and vegetable||Fruit and Vegetable Canning (Excel)||Guide|
|Processing fluid milk||Fluid Milk (Excel)||Guide|
|Processing and rendering meat||Meat Processing and Rendering (Excel)||Guide|
|Processing Nuts||Nut Processing (Excel)||Guide|
|Processing Oilseed||Oilseed Processing (Excel)||Guide|
|Processing and rendering poultry||Poultry Processing and Rendering (Excel)||Guide|
|Milling rice||Rice Milling (Excel)|
|Processing seafood||Seafood Processing and Manufacturing (Excel)||Guide|
|Producing seasonings and dressings||Seasoning and Dressings Manufacturing (Excel)||Guide|
|Producing soft drink||Soft Drink Manufacturing (Excel)||Guide|
|Manufacturing sugar||Sugar Manufacturing (Excel)|
|Producing wine||Wineries and Wine Making (Excel)||Guide|
|If you use cleaning materials or chemicals that are VOCs or contain VOCs in your processes||Volatile Organic Compounds (VOCs) (Excel)||Guide|
|If you use 2 or more calculators||Calculation of Totals (Excel) (when using more than one calculator)|
* See “Notes about the Calculators” on this page ** Accessibility for Ontarians with Disabilities Act (AODA)
You are required to keep your records and supporting documents for 5 years, including:
Compare the results for each chemical (from the Output Summary table in the calculators) with corresponding thresholds in the appropriate reporting categories.
|Acetaldehyde||Fermentation, food additives||100||Manufactured|
|Formaldehyde||Fermentation, food additives||100||Manufactured|
|Chloroform (Trichloromethane)||Food additive||100||Otherwise Used|
|Volatile organic compounds total (VOCs)||Process chemicals and cleaning solvents that contain
VOCs; natural gas combustion
|100||Released to Air|
|Particulate matter (PM2.5)||Grinding, mixing, blending, other processes; natural gas combustion||30||Released to Air|
|Nitrogen oxides (NOx)||Natural gas you have used for oven, drying, baking process or boilers to provide heat for your processes||200||Released to Air|
For more chemicals please check the “Complete List”.
Reporting Deadline is June 30th Each Year
Submit your report if any of the amounts are equal to or exceed the reporting thresholds
if all of the amounts are below the reporting threshold, you may submit a report as a below threshold facility
Reminder: Print the confirmation page after submitting your report and keep it for 5 years.
311225 – Fat and Oil Refining and Blending
311310 – Sugar Manufacturing
311320 – Chocolate and Confectionery Manufacturing from Beans
311330 – Confectionery Manufacturing from Purchased Chocolate
311340 – Non-Chocolate Confectionery Manufacturing
311420 – Fruit and Vegetable Canning, Pickling and Drying
311511 – Fluid Milk Manufacturing
311515 – Dairy Product (except Frozen and Fluid) Manufacturing
311614 – Rendering and Meat Processing from Carcasses
311615 – Poultry Processing
311821 – Cookie and Cracker Manufacturing
311822 – Flour Mixes and Dough Manufacturing from Purchased Flour
311823 – Dry Pasta Manufacturing
311920 – Coffee and Tea Manufacturing
311930 – Flavouring Syrup and Concentrate Manufacturing
311940 – Seasoning and Dressing Manufacturing
311990 – All Other Food Manufacturing
312110 – Soft Drink and Ice Manufacturing
312120 – Breweries
312130 – Wineries
For other NAICS Codes please check the “Statistics Canada” website.
The calculators listed above are the most current versions. It is strongly recommended to download the calculator each time you want to use.
The above calculators can help you identify which priority substances (chemicals) your facility uses or releases, and estimate the amounts of these chemicals to see if you need to report to the Environmental Reporting and Disclosure Bylaw. Depending on the processes your business uses, you may need to use more than one of the calculators on the list above – if this is the case, you can add up the amounts using the “Calculation of Totals” calculator.
These calculators are provided solely as an aid. They may not apply or all or parts of your business operations. You can choose to use these calculators or other tools that may be applicable to estimate chemical use and emissions. The City of Toronto makes no representation or warranty as to the applicability of these tools to your facility or to your obligation to comply with the Environmental Reporting and Disclosure Bylaw (Municipal Code Chapter 423). It is the responsibility of each facility owner or operator to take the necessary steps to ensure compliance with the bylaw.