Opening a food establishment

Are you planning to open a new food establishment? Please review the pamphlet: Opening a New Food Establishment to help guide you through the plan review process, pre-opening inspection, and continued operation of your new food establishment.

Mobile Bar services are considered caterers and therefore require a permit to operate and have a commissary kitchen to work from. Please contact the Food Department if you have questions (509.886.6400).

Plan and Menu Review

Please note that approval from Chelan Douglas Health District (CDHD) does not constitute approval from other government agencies, jurisdictions, and/or city codes. Please check with local city and county officials to be sure you are approved for zoning, building, and fire safety regulations.

A Plan and Menu Review is required before:

1. Construction of a food establishment
2. Conversion of an existing structure for use as a food establishment
3. Remodeling of a food establishment

The entire process can be found in the Plan and Menu Review Process.  A Plan and Menu Review Application is required to be completed in full and submitted with payment to the Chelan-Douglas Health District.  Partially completed Plan and Menu Review Applications will not be accepted or reviewed.

The forms below are for informational purposes only. All Plan and Menu Review submittals must be uploaded through the SmartGov Portal.

Mobile units

If you are going through Plan and Menu Review for a mobile food unit, you may not install direct plumbing and electrical to the unit in a fixed location to turn it into a brick and mortar business that serves customers.

Mobile Food Units (ie. Food Trucks) are defined as readily movable food service establishments.  A Plan and Menu Review Application, Permit Application, and applicable fees are required for Mobile Units. Section 10 of the Food Establishment Plan (See Opening a Food Establishment section) and Menu Review Process (See Plan and Menu Review section) specifically addresses Mobile Unit permitting.

A servicing area, commissary, and toilet facilities for food workers will be required components of the Plan and Menu Review Application.  A servicing area is used to service, clean, sanitize, supply and maintain the mobile unit. A commissary is an approved food establishment which provides for storage, preparation, portioning, or packaging of food for service elsewhere.  If you are not the owner of the servicing area, commissary, or toilet facilities, you will need a written agreement/lease with the owner.

Permit application

The Food Establishment Permit Application is an annual permit that must be completed and returned:

• Prior to opening a new food establishment
• When a food establishment has changed ownership
• The annual permit renewal application must be submitted when the permit is renewed

There are 2 levels of permit. The risk classifications are currently based on whether you currently own/operate a restaurant and are a professional food worker or if you only plan to operate the food booth as a "secondary" business.

• Beginning in 2027, the risk classification will be based on how complex your food/menu will be:

Low-Risk Permits: require minimal preparation and food handling. May require temperature control. Examples: hot dogs, taquitos, canned chili/soup, commercially prepackaged (USDA/WSDA) foods and pre-cooked meats. No cooling.

High-Risk Permits: food cooked from raw animal products; cooling steps- any foods cooked and cooled in a prep-kitchen, any advanced food preparation including fresh veggie prep.

Multi-pack Temporary Food Service Permits-voluntary incentive program

Low-Risk $360      High-Risk $540

For low-risk and high risk temporary food service permits, CDHD is offering a permit package that rewards safe food handling with reduced fees. 5-packs and 10-packs of permit packages are valid only in the calendar year purchased. These packages are available immediately. However, beginning in 2027, applying for a permit package, you must have a valid Certified Booth Operator (CBO) card (Offered through the Tacoma-Pierce County Health Department) online site at : https://tpchd.org/professionals/food-saftey/training/certified-booth-operators/

If an event is before the class, you must apply for a single permit. If an operator fails an inspection while operating on a multi-pack of temporary permits, the operator will recieve an additional inspection and will be billed for it at the hourly rate. If an operator fails 2 inspections while operating on a multi-pack of temporary permits, the operator will be required to purchase single-event permits moving forward.

Multiple Permit Package-5 events

• A Certified Booth Operator certificate (additional food safety education) will be required (2027) when additional training becomes available.
• Allows attendance up to 5 events and markets for a reduced price.
• Requires application with menu and location information for each event you attend.
• Requires consistency in the menu and booth setup.
• You can use a permit package for both Farmers' Markets and temporary public events.

Temporary food businesses operate at events such as:

• Fairs
• Festivals
• Fundraisers
• Farmer Markets
• Concert series
• Sporting events
• Circuses
• Carnivals
• Conventions

Temporary food businesses must operate at the same location with a fixed menu for less than 21 days, or up to 3 days per week for an approved recurring event, such as a Farmers' Market or concert series.

At least one person with a valid food worker card must always be at the event to oversee other workers.

Temporary food event coordinator

Events that last more than one day or a single-day event with six or more food vendors require an event coordinator. Submit the temporary food service coordinators checklist at least 30 days before the event through the Public Health Permit Center.

Permit Fees:

Application for temporary food establishment

First-time users must create a username and password through the SmartGov Portal and verify their account via email. Applications for temporary food service permits, changes of ownership, and Plan and Menu Reviews must be submitted through "My Portal". If your Plan and Menu Review has already been approved and you are applying for a permit, please use the "Business Portal". Returning users with an existing username and password should log in through "My Portal".

A Temporary Food Establishment Permit Application is needed for food establishments that operate at a fixed location in conjunction with a single event or celebration. 

‍Temporary Food Applications will only be accepted Monday through Wednesday before 5pm each week. No money will be collected at the event (unpermitted establishments will be closed). Incomplete applications will be returned.

Application for exemption

You may apply for an Exemption from Permit if you will only be serving the following foods:

• Popcorn (including kettle corn)
• Cotton candy
• Dried herbs and spices (if processed in an approved facility)
• Machine-crushed ice drinks (if made with non-potentially hazardous ingredients and ice from an approved source, excludes snow cones)
• Corn on the cob (if roasted for immediate service)
• Whole roasted peppers (if roasted for immediate service)
• Roasted nuts and peanuts (including candy-coated)
• Chocolate-dipped ice cream bars (if made with commercially packaged ice cream bars)
• Chocolate-dipped bananas (if made with peeled and frozen in an approved facility)
• Sliced fruits and vegetables for sampling (if used for individual samples of nonpotentially hazardous produce)

Coordinator checklist

As an event coordinator, it is your responsibility to submit a Temporary Food Event-Coordinator’s Checklist.  By providing the information, you will assist in identifying potential health problems.  In addition, each vendor is responsible for submitting a Temporary Food Establishment Permit Application.  If you need to add a vendor or make any changes prior to the event please inform the Chelan-Douglas Health District (link to contact us).

Farmer’s Market

While individuals may sell unprocessed fruits, vegetables, berries, or any other farm produce without a permit from the Health District, individuals or groups selling or serving food at Farmers’ Markets may need a Health District Temporary Food Establishment Permit.  Health District recurring permits are valid through the Farmers’ Market season, including the spring/summer and winter markets.  The Farmer’s Market Informational Handout outlines the permitting requirements for food commonly sold at farmers’ markets.  We know the rules are sometimes complicated and confusing, so please feel free to contact us (food@cdhd.wa.gov) if you have additional questions.

Multiple location application

The Multiple Location Application is for current recurring permit holders that want to operate at additional recurring temporary sites no more than three days per week, limited to one booth at a time, at a fixed location, with a fixed pre-approved menu, in conjunction with an approved, recurring, organized event, such as a farmers’ market.

Foods commonly sold at Farmers’ Markets:

• Fresh Juices & Apple Cider
• Baked Goods
• Coffee & Coffee Beans
• Espresso
• Eggs
• Fish
• Fresh Fruits & Vegetables
• Guest Chefs
• Herbs
• Honey
• Jams & Jellies
• Meat
• Milk & Dairy Products
• Mushrooms
• Nuts
• Poultry
• Prepared Foods & Food Service
• Processed Foods
• Tea
• Wine, Beer, Hard Cider

Signs from DOH

• Keep Them Clean – Food establishments are required under the Food Code to post hand washing reminder signs for employees at all restroom hand washing sinks. Food establishments can download and print the “Keep Them Clean” sign, order a sign from the Chelan-Douglas Health District, or create their own sign.
• Keep It Healthy – Germs are easy to spread. Sick food workers may not work with food or food-contact surfaces.
• Keep It Untouched – Bare hands may have germs that can spread to food. Ready-to-eat foods may not be handled with bare hands.
• Keep It Separate – Cross contamination is the spread of bacteria from raw meat to other foods.
• Keep It Hot – The food in this unit must be kept at or above 135 degrees F.
• Keep It Cold – The food in this unit must be kept at or below 41 degrees F.
• Keep It Hot or Cold – Bacteria may grow in potentially hazardous foods. Keep foods out of the Danger Zone (41 degrees F – 135 degrees F) for safety.
• Cool It Quickly  – Cooling hot foods rapidly is important to prevent illness-causing bacteria from growing in food.
• Keep Your Hands Off My Food! – No bare hand contact with ready-to-eat foods.
• Guidelines for Food Establishments During a Power Outage
• Report Food Safety Complaint
• Washington Food Recalls
• Washington State Retail Food Code