A new coronavirus strain known as SARS-CoV-2 has spread throughout the world. This virus is the causative agent for the Coronavirus Disease 2019 (COVID-19) and spreads primarily through human-to-human transmission via infected droplets and aerosols generated by infected persons. While COVID-19 is a respiratory virus, the potential for transmission of SARS-CoV-2 via food is considered theoretically possible and remains a concern for Canadian consumers. We have conducted a rapid exposure assessment of the likelihood of exposure of SARS-CoV-2 in Canadian food sources at the time of consumption. This article describes the exposure routes considered most relevant in the context of food contamination with SARS-CoV-2 in Canada, including contaminated food of animal origin, contaminated fresh foods, fomites and SARS-CoV-2 contaminated feces. The likelihood of foodborne infection of SARS-CoV-2 via the human digestive tract is also considered. Our analysis indicates that there is no indication of foodborne transmission of SARS-CoV-2 in Canadian food sources and we consider the concern of contracting COVID-19 via food and food packaging in Canada as low to remote. Adherence to safe food practices and disinfection procedures, including the thorough cooking of food, would in any case prevent a potential foodborne infection with SARS-CoV-2.