How often are restaurants inspected by the Health Department?

Retail Food Establishments (RFE) in Cascade County are generally inspected 1 to 2 times per year. Low risk facilities (risk category 1 & 2) usually have one routine inspection, while high risk facilities (risk category 3 & 4) usually have two. Risk categories are based on the types of food served, the types of cooking processes, the clients served, and inspection history. For example, a convenience store that only sells commercially prepared packaged foods would be low risk, while a full-service restaurant that prepares raw animal foods using complex cooking processes would be high risk.  A chart with descriptions of the risk categories can be found in the Fee Schedule.

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1. When do I need a license?
2. What other agencies do I need to contact?
3. Where do I get a plan review application?
4. Why is plan review required?
5. What does the plan review application require?
6. What are the basic requirements for a commercial kitchen?
7. How much does the plan review cost?
8. Why is the plan review and license fee separate?
9. Are licenses transferable?
10. What do you look at during a preopening inspection?
11. How often are restaurants inspected by the Health Department?
12. Do I need food safety training? Do I need a food handler card?
13. Can I use my 3-compartment sink for handwashing? Do I need a 3-compartment sink if I have a dishwasher?
14. Why is commercial equipment required? Does it need to be NSF?
15. Do I need a grease interceptor?