Inspection Process

Our Food Division has a target frequency of at least two routine inspections per year for all food facilities. During routine inspections, inspectors stress the prevention of food borne illness and educate food facility operators on proper food handling techniques.

The emphasis is always on:
  • Food temperature control
  • Employee practices
  • Proper sanitation
  • Cleanliness
For more information, view:
  • Application to Operate a Food Establishment (PDF)


The inspector also verifies that one person per facility has Managers certification in food safety. All food handlers must take a food handing course 2 to 3 hours long per year.

The following general areas are examined during a routine inspection:

Food Preparation Area

  • Food handling procedures (temperature monitoring, approved food source)
  • Employee practices (Hand washing, personal hygiene, cross contamination)
  • Refrigeration/freezer units (temperature, light covers, foods covered, approved unit)
  • Physical inspection of food preparation area (all equipment is approved, clean and sanitary, and in good repair; including floors, walls lights etc.)

Utensil Washing and Sanitizing

  • Proper sanitizing of multi-use utensils (sinks, dishwashers, sanitizer concentration, test kits, etc.)
  • Proper sanitizing of food contact surfaces
  • Hot and cold water
  • Adequate equipment for sanitizing

Food Storage Area

  • Clean, sanitary, approved, adequate space
  • Method of storage (approved containers, labeled, elevated 6 inches)
  • Quality and wholesomeness of food (unadulterated, approved source)
  • No rodents (vermin) and food infesting insects
  • Adequate lighting

Utensil Storage Area

  • Clean, sanitary, adequate space
  • Approved utensils and equipment (commercial)
  • No rodents

Front Service Area

  • Steam table (hot-holding temperature, drainage)
  • Approved condiment dispensers
  • Sneeze guards
  • Salad bars
  • Dispensing units
  • Pass-through opening (size, screening, air curtain)
  • Rodents


  • Lavatories (approved location, hot/cold water, dispensers, good repair)
  • Toilet rooms (self-closing, toilet paper, ventilation, clean, unapproved storage)
  • Vermin
  • Miscellaneous storage (non-food related items)

Delivery Transportation and Receiving

  • Food temperature
  • Food condition
  • Source
  • Timeliness of storage
  • Container condition

Janitorial and Chemical Storage Area

  • Chemicals stored away from food
  • Chemicals labeled
  • Cleanliness
  • Vermin

Employee and Linen Storage Area

  • Personal items (located in a separate area)
  • Linen (use; storage)
  • Cleanliness
  • Vermin

Exterior of Premises

  • Trash and grease disposal (clean, lids closed)
  • Premises
  • Rodent-proof (doors closed, screens on windows)
  • Fly exclusion (air curtain, self-closing doors)