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Welcome
This site provides the citizens and visitors of Spokane County with information regarding food safety inspections. Before entering the site, please read and understand the following ten items:
Why are food establishments inspected?
The food safety rules and the local inspection program are designed to help ensure that food establishments are safe places to eat. The inspection reports are used as tools to measure compliance with the food safety rules, highlight areas to educate the operators, and guide corrective actions to help prevent foodborne illness.
How often are food establishments inspected?
The rules require that most food establishments be inspected at least once every year to determine if they are in compliance with the rules. Establishments in the Complex Food Establishment category are inspected at least twice a year. Food establishment categories are determined by the menu and methods of food preparation.
Which inspection reports are online?
Only shortened versions of routine, 1st-reinspection, 2nd-reinspection, and follow-up inspection reports are available online. Complete inspection reports are public records and may be requested through a Public Records Request at the Spokane Regional Health District Environmental Public Health Division, 1101 West College Avenue, Room 402, Spokane, Washington.
Which food establishments are inspected?
Retail food establishments that serve food to the public are inspected by the local health district. These establishments include restaurants, schools, mobile vendors, coffee houses, delis, convenience stores, grocery stores, temporary events and other sites where food is sold or served to the public. There are approximately 2300 permitted permanent food establishments in Spokane County.
Why are only inspection reports after May 2, 2005 included?
On May 2, 2005, new state food safety rules and a new food inspection form were implemented. Due to newer food safety rules and a new inspection form, it is difficult to compare current inspections with those from prior years. Our establishments are assigned a permit number based on their physical location. All inspection information will show under the current name of the establishment. Changes that may have occurred in owner, management or establishment name are not shown.
What are the keys to food safety?
Inspections are risk-based and focus on those high risk factors most likely to cause foodborne illness. Areas of focus include: ill food worker policy, hand washing, bare hand contact with ready-to-eat foods, food temperatures, food safety knowledge, cross-contamination, and sanitation.
What is a perfect score on an inspection report?
There are 418 possible points on the inspection report form. The lower the score, the fewer food safety violations observed at the time of the inspection. A perfect score is zero.
When will the website be updated?
The website will be updated bi-weekly.
What else should I remember?
Inspection reports are snapshots of the food handling at the establishment at the time of inspection. Conditions may be different when you visit. The inspections assess safe food handling practices and sanitation rules of the Washington State Food Regulations WAC 246-215, and do not address such items as taste or popularity.
One last thing…
We hope that you will find this information helpful and easy to use. If you have any questions, please call the Environmental Public Health office at 509-324-1560, Ext. 2 between 8:00 am and 4:30 PM Monday through Friday.
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