Food Establishment Inspection Reports

All food establishments that sell or serve food to the public must be licensed and inspected, including permanent and mobile establishments, caterers, and temporary food vendors at community events. In Grant County, there are over 650 annually licensed retail food establishments, including restaurants, food trucks/trailers, espresso stands, grocery stores, convenience stores, delis, and school cafeterias!

New food establishments are inspected at least once before they start food service in a pre-opening inspection.  After an establishment is permitted, they are inspected at least once every 18 months and most are inspected 1 to 2 times a year.  How often a food establishment is inspected depends on the risk level of the foods it sells and serves.

If you have any questions or concerns about food establishments or their inspections, please contact us at (509) 766-7960 or email us. You may also fill out the online form. You can remain anonymous.

Why are Food Establishments Inspected?

Food establishments are inspected to check they are following food safety rules. This helps to make sure they are safe places to eat. The inspection reports are used as a tool to measure compliance with the food safety rules, educate the operators on areas they may need to improve and also guide corrective actions to help prevent foodborne illness.

What Does an Inspector Do During the Inspection?

Food Safety Inspectors look at many things during inspections, focusing on the high risk factors.  These are things most likely to make people sick if they are done incorrectly. High risk items are shown on the inspection report as a  “red violation”. Examples of red violations are food workers not washing their hands properly, handling ready-to-eat food with bare their hands, and food temperature violations.

“Blue violations” are the lower risk items such as cleaning and maintenance of the equipment and facilities.  This could include things like not having the sanitizer mixed correctly, floors that need to be cleaned, or evidence of rodents or insects.

Each violation the inspector observes is recorded on the inspection report and assigned a point value. The point value is set by the WA Department of Health. The inspection “score” is the total of all violation points found during the inspection.  A perfect inspection is zero points. The total of “red violation” points determines whether a food establishment needs a reinspection or not.  The inspection will also say if a reinspection is required.

When Does a Food Establishment Have to Close?

If an imminent health threat is found during an inspection, a food establishment will be closed.  Imminent health hazards are:

  • No water
  • No hot water
  • No electricity
  • Sewage backing up into the establishment
  • A fire
  • The  food establishment is suspected to be the source of an ongoing foodborne illness outbreak

Occasionally, food establishments are required to close due to repeated failing inspections. A food establishment can have up to three reinspections.  If they do not pass the third reinspection, they will be closed. Before the food establishment can reopen, they must meet with GCHD Food Safety staff to develop a plan to stay in compliance with food safety rules.

Yes! Inspection reports are “snapshots” of food handling practices at the establishment during the time of inspection. Conditions may be different when you visit. The inspections look at food safety practices and sanitation rules of the Washington State Retail Food Code (WAC 246-215). They do not look at things like as taste, popularity, or any details about the business ethics of a food establishment. 

Click here to see a copy of inspection reports for annually licensed food establishments.