Pursuant to the California Health and Safety Code, Division 104, Part 7. California Retail Food Code [CRFC], Section 114380, a plan approval must be obtained from the El Dorado County Environmental Health Division before constructing or remodeling any building for use as a food facility. Remodel of a food facility means construction, building, enlarging, altering, converting, or repairing. The following procedures are required to process and approve food facility plans as well as to obtain final approval to open for business:
The plans must include sufficient information to demonstrate compliance with the minimum requirements of the California Retail Food Code [CRFC].
Plans may be prepared by an architect, draftsman, designer, contractor, or owner. All plans must be drawn in a concise, detailed, and professional manner. Inadequate plans will be rejected.
Items to be submitted to begin the plan review process:
- A minimum of two (2) sets of detailed plans and equipment specifications.
- A complete food permit application
- A complete business plan (include a copy of the menu)
- A minimum plan check fee
Your total plan check review fee will be due prior to the final approval of plans. The plan check fee will also include a preliminary construction inspection and a pre-opening inspection.
Upon plan approval, one set of approved plans must be maintained at the construction site until the final inspection has been made. The second set of approved plans will be kept on file by the Environmental Health Division until construction has been completed.
Before commencing construction, approvals must be obtained from Environmental Health, the local building authority, and other appropriate agencies. Building permits for food facilities are not to be issued until plan approval has been obtained from the El Dorado Environmental Health Division.
If any changes to the approved plans are desired, revised plans shall be submitted for review and approval prior to construction.
All construction and equipment installation shall be subject to field inspection. The food facility shall not open for business until final approval is obtained from the El Dorado Environmental Health Division and a valid Food Facility Permit is issued. Call your Environmental Health Specialist at least 48 hours in advance for inspection appointment(s).
Minimum Requirements for Food Facility Plans
Plans shall be drawn to scale (the recommended scale is 1/4 inch = 1 foot), and shall include the following:
- Name and address of the food facility.
- Name, mailing address, and telephone number of the owner, contractor, and contact person.
- Vicinity map
- Floor plan of the entire facility
- Floor plan showing equipment layout including:
a) Complete equipment checklist, including the methods of installation if necessary
b) Equipment specification sheets
- Plumbing layout
- Electrical layout (including lighting schedule)
- Exhaust hood ventilation and make-up air systems design.
- Site plan including proposed exterior waste storage receptacle location.
- Room finish schedule for floors, base (coving), walls, and ceiling that indicates the type of material, the color, and the surface finish for each room or area. Give specific brand names and colors. Samples or specifications of the proposed finish material may be required. [see sample template(PDF, 8KB)]
Field Construction Inspection Procedure
Preliminary construction inspection - Contact your Environmental Health Specialist at least 48 hours in advance to request a preliminary construction inspection prior to the installation of equipment.
Final / Pre-opening inspection - Upon completion of construction, including finishing work, contact your Environmental Health Specialist at least 48 hours in advance to arrange for a final pre-opening inspection. Approved materials/ equipment and good workmanship are significant factors in the evaluation and final field approval of food facility construction and equipment installation. Prior to opening for business or use of remodeled areas, final construction must be approved, and an annual food facility health permit must be paid.
Environmental Health Division regulates and permits all mobile food vehicles. All Mobile Food Facilities (MFF), Stationary Food Preparation Units (SFPU) and Mobile Food Preparation Units (MFPU) shall go through a plan review and inspection with this Division prior to permit issuance. Any vehicle that is going to be occupied shall also be approved for operation by the California Housing and Community Development Department (HCD).
The following procedures are required to process and approve (mobile) food facility plans as well as to obtain final approval to open for business:
- The plans must include sufficient information to demonstrate compliance with the minimum requirements of the California Retail Food Code [CRFC].
- The vehicle will need to meet state requirements and to be inspected and certified by the State Department of Housing and Community Development (916-255-2501).
- Plans may be prepared by an architect, draftsman, designer, contractor or owner. All plans must be drawn in a concise, detailed and professional manner. Inadequate plans will be rejected.
- Items to be submitted to begin the plan review process:
- A minimum of two (2) sets of detailed plans and equipment specifications.
- A complete food permit application (attached)
- A complete business plan (include a copy of the menu)
- A minimum plan check fee for the initial hour
- Plan check fees are calculated on a per hour basis. Your total plan-check review fee will be due prior to final approval of plans. The plan-check fee will also include a preliminary construction inspection and a pre-opening inspection.
- A written contract between you and an approved commissary stating that the commissary facilities will be available to you for the daily cleaning and maintenance of the vehicle and the equipment to be used. Any food product should also be stored at the commissary. (Verification of Commissary Form(PDF, 303KB))
- Upon plan approval, one set of approved plans will be available for your files. The second set of approved plans will be kept on file by the Environmental Health Division.
- If any changes on the approved plans are desired, revised plans shall be submitted for review and approval prior to construction.
- The food facility shall not open for business until final approval is obtained from the El Dorado Environmental Health Division and a valid Food Facility Permit is issued. Call your Environmental Health Specialist at least 48 hours in advance for inspection appointment(s).
Minimum Requirements for (Mobile) Food Facility Plans
Plans shall be drawn to scale (the recommended scale is 1/4 inch = I foot), and shall include the following:
- Name and address of the food facility.
- Name, mailing address, and telephone number of owner, contractor, and contact person.
- Floor plan of entire vehicle
- Floor plan showing equipment layout including:
- Complete equipment checklist, including the methods of installation if necessary.
- Equipment specification sheets
- Plumbing layout, including the size and location of the potable and wastewater containers.
- Electrical layout (including lighting schedule)
- Exhaust hood ventilation and make-up air systems design.
- Room finish schedule for floors, base (coving), walls, and ceiling that indicates the type of material, the color and the surface finish for each room or area. Give specific brand names and colors. Samples or specifications of proposed finish material may be required.
After plan approval and construction, including finishing work, please contact me at least 48 hours in advance to arrange for a final pre-opening inspection. Prior to opening for business, final construction must be approved, and plan review fees an annual food facility health permit must be paid.
A permanent food facility shall provide clean toilet facilities in good repair for patrons, guests, or invitees when there is onsite consumption of foods or when the food facility was constructed after July 1, 1984, and has more than 20,000 square feet of floor space. A building that has a food facility with more than 20,000 square feet of floor space shall provide at least one separate toilet facility for men and one separate toilet facility for women.
The gas pump area of a service station that is maintained in conjunction with a food facility shall not be considered as property used in connection with the food facility or be considered in determining the square footage of floor space of the food facility.
Any building that is constructed before January 1, 2004, that has a food facility that provides space for the consumption of food on the premises shall either provide clean toilet facilities in good repair for patrons, guests, or invitees on property used in connection with, or in, the food facility or prominently post a sign within the food facility in a public area stating that toilet facilities are not provided.
Toilet facilities that are provided for use by patrons, guests, or invitees shall be in a location where patrons, guests, and invitees do not pass through food preparation, food storage, or utensil washing areas to reach the toilet facilities. The route of access shall be separated by a space of at least three feet from the ready to eat food and in areas that are separate from raw or undercooked foods from the required space by a rail or wall at least three feet high or
otherwise clearly delineated.