Are you planning to open a new food establishment? Please review the pamphlet: Opening a New Food Establishment to help guide you through the plan review process, pre-opening inspection, and continued operation of your new food establishment.
Plan And Menu Review
A Plan and Menu Review is required before
Construction of a food establishment
Conversion of an existing structure for use as a food establishment
The annual permit renewal application must be submitted when the permit is renewed
Type of Menu
Description – 2020 Fees
Plan & Menu Review Fee
Pre-packaged food only, or a Bed & Breakfast answering “yes” to all five questions on Part XI.D. Tasting Rooms.
Menu does not include cooling of potentially hazardous food (except for espresso, pies, nacho cheese), preparation of raw ingredients or handling of ready-to-eat foods except for the cutting of pasteurized cheeses. This category includes grocery stores with specialty departments limited to low risk operations such as meat, fish and bakery departments, and school food program sites limited to serving only.
Menu is more complex than the “simple” category; seating is not provided for more than 100 diners. Includes grocery stores with not more than one higher risk specialty department (produce, delicatessen, specialty restaurant, snack bar, beverage stand); and school kitchens that prepare food for service on-site only.
Complex menu with seating for more than 100 diners; a grocery store with two higher risk specialty departments; a school kitchen sending food to other schools.
Note: Permit fees will be prorated if operation begins after July 31st.
If you need to request a variance from the Food Code by Chelan-Douglas Health District please complete the Request for Variance Form. Request must be complete including the particular code section you are requesting a variance from and rationale for the variance request.
Temporary Food Events
Application For Temporary Food Establishment
A Temporary Food Establishment Permit Application is needed for food establishments that operate at a fixed location in conjunction with a single event or celebration. A higher fee is charged if the application and payment is received less than eight business days prior to the event (includes the day the payment is received, excludes day of event). No money will be collected at the event (unpermitted establishments will be closed). Incomplete applications will be returned.
Dried herbs and spices (if processed in an approved facility)
Machine-crushed ice drinks (if made with nonpotentially hazardous ingredients and ice from an approved source, excludes snow cones)
Corn on the cob (if roasted for immediate service)
Whole roasted peppers (if roasted for immediate service)
Roasted nuts and peanuts (including candy-coated)
Chocolate-dipped ice cream bars (if made with commercially packaged ice cream bars)
Chocolate-dipped bananas (if made with peeled and frozen in an approved facility)
Sliced fruits and vegetables for sampling (if used for individual samples of nonpotentially hazardous produce)
As an event coordinator, it is your responsibility to submit a Temporary Food Event-Coordinator’s Checklist. By providing the information, you will assist in identifying potential health problems. In addition, each vendor is responsible for submitting a Temporary Food Establishment Permit Application. If you need to add a vendor or make any changes prior to the event please inform the Chelan-Douglas Health District (link to contact us).
Multiple Location Application
The Multiple Location Application is for current recurring permit holders that want to operate at additional recurring temporary sites no more than three days per week, limited to one booth at a time, at a fixed location, with a fixed pre-approved menu, in conjunction with an approved, recurring, organized event, such as a farmers’ market.
While individuals may sell unprocessed fruits, vegetables, berries, or any other farm produce without a permit from the Health District, individuals or groups selling or serving food at Farmers’ Markets may need a Health District Temporary Food Establishment Permit. Health District recurring permits are valid through the Farmers’ Market season, including the spring/summer and winter markets. The Farmer’s Market Informational Handout outlines the permitting requirements for food commonly sold at farmers’ markets. We know the rules are sometimes complicated and confusing, so please feel free to contact us (link to program staff above) if you have additional questions.
A servicing area, commissary, and toilet facilities for food workers will be required components of the Plan and Menu Review Application. A servicing area is used to service, clean, sanitize, supply and maintain the mobile unit. A commissary is an approved food establishment which provides for storage, preparation, portioning, or packaging of food for service elsewhere. If you are not the owner of the servicing area, commissary, or toilet facilities, you will need a written agreement/lease with the owner.
Keep Them Clean – Food establishments are required under the Food Code to post hand washing reminder signs for employees at all restroom hand washing sinks. Food establishments can download and print the “Keep Them Clean” sign, order a sign from the Chelan-Douglas Health District, or create their own sign.
Keep It Healthy – Germs are easy to spread. Sick food workers may not work with food or food-contact surfaces.
Keep It Untouched – Bare hands may have germs that can spread to food. Ready-to-eat foods may not be handled with bare hands.
Keep It Separate – Cross contamination is the spread of bacteria from raw meat to other foods.
Keep It Hot – The food in this unit must be kept at or above 135 degrees F.
Keep It Cold – The food in this unit must be kept at or below 41 degrees F.
Keep It Hot or Cold – Bacteria may grow in potentially hazardous foods. Keep foods out of the Danger Zone (41 degrees F – 135 degrees F) for safety.
Cool It Quickly – Cooling hot foods rapidly is important to prevent illness-causing bacteria from growing in food.