Permanent-Facility Permits

All food service facilities in Salt Lake County must meet health department regulations.

The following steps represent the normal sequence of events necessary to receive a permanent-facility food service permit:

1. Undergo the Plan Review process (see "Plan Review" tab above) to ensure the establishment’s physical facilities meet current regulations. Once plans are approved, construction/remodel (if applicable) may begin.
2. The health department will conduct inspections during construction to verify compliance with the approved plans.
3. Submit to the health department official letters from your municipality proving availability of sewer and culinary water connections (newly constructed facilities only).
4. Check with your local sewer district to determine grease trap requirements.
5. Apply for a business license in the municipality where your business will be located.
6. Submit a completed Food Service Permit application and permit application fee to the health department. USE ONLY THE FREE ADOBE ACROBAT READER TO COMPLETE AND SUBMIT YOUR APPLICATION. Web browser PDF viewers will NOT submit your application.
7. Register the Certified Food Safety Manager (“ServSafe” or equivalent) with the health department.
8. Undergo a Pre-opening Inspection by the health department and all other required authorities (potentially including, but not limited to, the fire marshal and municipal building inspector).

Owners, contractors, or design professionals must submit plans to the health department before:

• constructing a new food service facility
• converting an existing structure for use as a food service facility
• remodeling a food service facility
• changing the type of food establishment or food operation

We require a minimum of 10 working days for plan review approvals. You may not begin work prior to receiving plan approval.

Our Plan Review Guidelines will help you develop plans that meet the food safety requirements of the Salt Lake County Health Department.

After reviewing the guidelines document, bring the following items to the Food Protection Bureau:

1. Plan Review Application , completed by someone with extensive knowledge of the proposed food operations. The 12-page application can be completed on your computer then printed. It includes a:
   • Cover Sheet
   • Risk Assessment Worksheet
   • Operational Assessment
2. Plan Review Fee, calculated at the Food Protection Bureau at the time of submission using information supplied on the application.
3. Properly prepared plans (only one set of plans is required), including all items on our Plan Review Checklist.

Some food service activities present a potential increased risk to public health and therefore require additional regulatory oversight. This includes:

• serving uncooked foods such as sushi
• sous vide processes, reduced-oxygen packaging, or allowing dogs on an outdoor dining patio (these activities require a Hazard Analysis and Critical Control Point [HACCP] plan)
• serving food prepared in a home kitchen

The Food Protection Bureau will advise you at the time of application if your establishment is subject to a HACCP plan or other special process.

For more information about microenterprise home kitchen permits, contact us at 385-468-3845.

For more information about allowing dogs on outdoor dining patios, visit our Patios Approved to Allow Dogs page.

The Salt Lake County Health Department food sanitation regulation contains hundreds of specific requirements to help protect the public’s health.

While health inspectors look for compliance in all areas of the regulation, problems with items on the following lists are among the most common violations.

Note that these lists are not exhaustive. Establishments are required to comply with all parts of the regulation, including any items not mentioned in these quick-reference documents.

• Preopening Inspection Checklist

During a routine inspection, inspectors check everything on the preopening inspection list, plus ensure that:

• Temperature-sensitive foods are maintained at appropriate hot or cold temperatures
• Employees wash hands, wear gloves, and change gloves appropriately
• Hand sinks, soap, and drying towels are accessible and functional
• Employees demonstrate thorough knowledge about appropriate food handling practices and preventing cross-contamination
• Employees’ personal belongings, such as purses and jackets, are stored in a designated area separate from food and clean food equipment.
• Employees’ personal food and beverages are separate from public food and beverage and from work areas.