What inspectors check

Inspectors often start with handwashing, thermometers and where the food came from. Be ready with:

  • Permit posted where customers can see it
  • Food handler permits and the manager certificate
  • A stocked handwashing sink or station
  • A calibrated probe thermometer (ice water reads 32°F)
  • Fridges and coolers at 41°F or below; hot holding at 135°F or above
  • Sanitizer mixed and tested
  • Raw and ready-to-eat food kept apart, with separate utensils
  • Allergen information
  • Food covered; trash cans lidded
  • Temperature logs up to date

Sources: Source protocols: inspections checklist · Food Code 8-304.11(A)

Reading the report

  • Priority item = "critical 1." Fix it on the spot.
  • Priority foundation item = "critical 2."
  • Core item = non-critical.

Sources: R392-100-4(3)(a)(vi)–(vii) · Source protocols: Utah amendment (inspection report terms)

During the inspection

  • The person in charge greets the inspector, asks for ID, and walks with them.
  • Answer honestly. Show the logs and binder. Never guess or change records.
  • Fix what you can on the spot (throw out, reheat, restock soap) and note it.
  • Ask for a copy of the report and read the critical items together.

Sources: Source protocols: during an inspection

After the inspection

  • Fix each violation by the date given and keep proof (photos, receipts, updated logs).
  • If you get a notice of hearing, answer in writing within 10 calendar days.
  • If you disagree, use your county health department's appeal process.
  • The county can impound unsafe food.

Sources: Food Code 8-905.10(A) (Utah amendment) · Food Code 8-903.10(C) (Utah amendment) · Source protocols: after an inspection

How often

  • Salt Lake County inspectors do unscheduled inspections.
  • Food trucks: at least one inspection per permit year. Reports are public.
  • Home kitchens (MEHK): the county may inspect only at times the law allows (the first no more than a week before opening) and must document the reason for each later visit.

Sources: docs/source/research/why-it-matters.md (Salt Lake County: unscheduled inspections) · R392-102-16(6), (10)(b) · Utah Code 26B-7-416(6)

The rules behind it

  • Utah food handler permit. Food handlers finish an approved course within 14 days of starting and get a county permit within 30 days. Valid 3 years. Utah Code 26B-7-413; R392-103; R392-102-4(14) · source
  • Certified food safety manager. At least one supervisor is a certified food safety manager. Renew every 5 years under state law (26B-7-412(2)(a), effective 5/6/2026); some county pages still say 3, so check yours. Salt Lake County also requires one for home kitchens. Utah Code 26B-7-410, 26B-7-412; Food Code 2-102.12 (Utah amendment); R392-102-4(13)
  • Keep records 90 days. Logs and checklists kept at least 90 days; ready for an inspector. Utah Code 26B-7-416(8)(a); protocol