The Environmental Quality Division conducts inspections of all food service establishments in the city. These inspections are unannounced and performed at regular intervals throughout the year based on risk levels. For example a low risk level facility, such as a grocery store, is inspected once a year. A high risk level facility, such as a nursing home cafeteria, is inspected 3 times a year. Most food services, like fast food restaurants, are inspected twice a year.

Each food facility is inspected and scored on a demerit/point system based on the type of violation the inspector witnesses. The fewer the violations, the lower the demerit accumulation, zero is a perfect score. There are 28 items on the Inspection Form from which demerits are given. To view the form click here. Some items, such as not keeping food at the right temperatures, have higher demerits. The final score provides a total of the demerits.

The deficiencies are classified as either critical or non-critical.

Critical Violations - Violations that present a potential or immediate health hazard. These violations directly involve food hazards, such as contamination, or temperature violations. Whenever possible, critical violations found during the inspection are to be corrected immediately. Examples of critical violations include temperature abuse of food, improper cooking, cooling, refrigeration or reheating temperatures. Other critical violations are improper handwashing, using bare hands on "ready to eat" food, and poor hygienic practices. Such problems can create environments that cause bacteria to grow and thrive, which put the consumers at risk for food-borne illness.

Non-Critical Violations - Violations that present minimal health risk. These items are not directly related to the cause of food-borne illnesses, but if left uncorrected, could impede the safe operation of the restaurant. Non-Critical violations, if left uncorrected, could lead to critical violations. Examples of non-critical violations include a lack of facility cleanliness and maintenance (floors, walls and ceilings). Non-critical violations do not warrant a demerit, however, the violation must be corrected within a reasonable amount of time.

A food establishment fails if it receives more than 31 demerits. At that time, the Environmental Quality Division will close down the establishment. To re-open, a follow up inspection is required to ensure compliance with minimum food safety standards, and the establishment will be allowed to continue doing business only after all deficiencies have been corrected. However, a food establishment's original score will remain on this webpage until the next routine Health Inspection is performed.