Food Establishment Inspections

Routine inspection frequency depends on your permit type and inspection history.

• Risk Level 1: every 12 months
• Risk Level 2: every 6 months
• Risk Level 3: every 6 months
• Temporary Food Establishment: once per permit interval

Establishments that have had two or more re-inspections during a routine inspection cycle and/or have a permit suspension may be inspected more frequently.

Additional inspections will occur as needed to ensure compliance with food safety rules or to investigate complaints of food safety practices or reported illnesses.

During an inspection, the inspector will identify themselves as a Skagit County employee. They should provide a business card and show their employee ID.

The inspector will observe food handling practices and talk with the manager and food workers. They will focus on items most likely to cause foodborne illness, such as:

• Managers and workers understand food safety concepts that apply to their establishment
• Managers ensure that sick food workers stay home
• Food workers properly wash their hands when required
• Food is protected from cross-contamination, especially between raw animal foods and all other food items
• Raw animal foods are thoroughly cooked before serving
• Time/Temperature Control for Safety (TCS) Foods are held at proper temperatures
• TCS Foods are quickly cooled

Inspection violations are divided into Red (critical) and Blue (non-critical) violations.

Red items are likely to cause foodborne illness. The establishment must either correct these while the inspector is present or have a plan in place to keep food safe until the issue can be fully corrected. The inspector will follow up with the establishment to make sure the issue is fixed in a timely manner. Failure to correct Red items may result in additional inspections or permit suspension. Examples of Red items

• Improperly cooking food
• Improper handwashing by food workers
• Missing required written plans
• Food workers working while ill

Blue items help support safe food operations and can lead to future Red items if not corrected. Whenever possible, Blue items should be corrected during the inspection. If the establishment needs more, the inspector will typically verify the correction at the next routine inspection. Examples of Blue items:

• Improperly cleaning equipment
• Damaged flooring
• Leaking faucet
• Low sanitizer concentration

Generally, no. The purpose of an inspection is to ensure that the establishment is following good food safety practices, even during busy times. Washington Administrative Code (WAC) 246-215-08415 & 08420 specify that an establishment must allow an inspection during hours of operation as a condition of maintaining their permit.

Inspectors will do their best to minimize disruptions during the inspection. Inspections may occasionally be pre-scheduled on a case-by-case basis for establishments with unusual operating hours.