Food Safety

Food safety is achieved through a combination of licensing food establishments, education, and risk assessment. Risk assessment is done yearly by a sanitarian to determine how often a food services establishment is inspected. Those that pose higher risks (involved preparation procedures, cooking-cooling-reheating of potentially hazardous foods) will be inspected more often than those that involve less risk.

New in Food Safety

Food Safety Excellence Award

Enter your food establishment now and show your commitment to food safety. View award criteria and information (PDF).

Food Code Establishment & Inspection System

Check back for updates on the new risk-based inspection system.

Routine Inspections

At the unannounced inspections performed 1 to 3 times per year, a sanitarian conducts a risk-based food inspection.

The inspection report addresses critical and non-critical violations. Critical violations must by fixed within a set period, which is as soon as possible, but within at least 10 days. Imminent health hazards must be eliminated immediately or the food service establishment may be required to close until the problem is corrected.