Delinquency Levels Show Signs of Stabilizing, But The Financial Gap Continues To Widen For Some Canadians

New insights from Equifax® Canada Market Pulse Quarterly Consumer Credit Trends and Insights show early signs of stabilization in consumer credit performance in the second quarter of 2025. The improvements in credit health were more visible for mortgage holders while those with no mortgage, especially younger Canadians, continued to struggle with financial pressures. In Q2 2025, close to 1.4 million Canadians missed a credit payment — 7,000 fewer than last quarter – but still 118,000 more than a year ago.

“While the overall delinquency rate appears to be leveling off, the underlying story is far more complex,” said Rebecca Oakes, Vice President of Advanced Analytics at Equifax Canada. “We continue to see a growing divide between mortgage and non-mortgage consumers — and continued financial strain among younger Canadians, who are facing a slower job market and rising costs.”

The percentage of consumers who missed a credit payment during Q2 was nearly double for non-mortgage holders compared to mortgage holders (1 in 19 vs. 1 in 37). This gap has widened in recent years – shifting from non mortgage holders’ missed payment levels being around 45 per cent higher than mortgage holders in 2019 to more than 96 per cent higher in the second quarter of 2025.https://www.equifax.ca/about-equifax/newsroom/-/intlpress/delinquency-levels-show-signs-of-stabilizing-but-the-financial-gap-continues-to-widen-for-some-canadians

From prep to plate: How to avoid foodborne illness at home

(NC) Every year, one in eight Canadians get sick each year from eating contaminated food, and research shows up to 40 per cent of these cases happen at home.

While the food we eat in Canada is among the safest in the world, it’s still important to handle it safely to help protect your family from food poisoning by following some simple rules:

Store your food properly. Always keep raw meat in the refrigerator, ideally on the bottom shelf to prevent juices from leaking onto other foods. Freeze ground beef and other raw meats that won’t be used within one to two days. Refrigerate any vegetables and fresh fruits that need it—this includes all pre-cut produce and packaged items labelled “ready-to-eat,” such as pre-washed salads or cut fruit trays. Ask your grocer if you’re not sure whether specific items need to be refrigerated.

Set the right temperature. Make sure your food never reaches the “temperature danger zone” between 4°C and 60°C (40°F to 140°F) where bacteria can grow quickly and cause food-related illness by using the proper temperature settings. Your freezer should be set at -18°C (0°F) or lower, and your refrigerator should be set to 4°C (40°F) or lower.

Keep your kitchen fresh. Change kitchen cloths and towels daily or use paper towels to wipe surfaces to avoid the risk of cross-contamination and the spread of bacteria. Avoid using sponges, as they’re harder to keep free of bacteria. Sanitize countertops, cutting boards and utensils before and after preparing food.

Plan your defrosting ahead. Thawing meat should be done in the refrigerator, not on the counter. Sealed packages can be thawed in cold water. Only defrost in the microwave if it’s something you’re going to cook immediately. Meat should be completely thawed before cooking so that it cooks more evenly.

Use a digital food thermometer. When cooking, meat can turn brown before all the bacteria are killed, so use a digital food thermometer to be sure food is cooked to a safe temperature. Always insert the thermometer through the thickest part of the meat, avoiding any bone. For thin food, such as burgers or chicken breasts, insert into the side. Remember to clean your thermometer according to manufacturer’s instructions between readings to avoid cross-contamination.

Learn more ways to avoid foodborne illness at home at canada.ca/foodsafety.www.newscanada.com

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