It was once simple to determine where a meal was made.

If it wasn’t at home, it was likely in a restaurant kitchen, where a framed operating permit, courtesy of the health inspector, was fixed to a wall.

But with the rise of takeout and delivery, it has become more difficult to find out where food is being prepared.

Ghost kitchens, virtual restaurants and unconventional food businesses draw customers through cost, convenience and cultural connection. A late-night craving for grilled cheese may be satisfied with the click of a button, while a curry that simmered for hours might arrive in minutes.

While many B.C. businesses that provide takeout and delivery services have an operating permit and are inspected regularly, some do not.

Here’s why health inspectors are concerned, and how to

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