Salt Lake Valley Health Department
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Food Protection
Plan Review Application (661 KB)
Equipment and Plumbing Table (68 KB)
Pre-Opening Check List
Checklist in pdf format (10 KB)
- Facilities conform to approved plans.
- Minimum fixtures installed:
- Hand sinks
- Mop sink
- Three-compartment sink
- Documentation of Certified/Registered manager is provided.
- Documentation of Food Handlers Training.
- Thermometers (food and ambient air) are provided and accurate.
- Appropriate signage is posted (UICAA, hand washing, etc.)
- All water-supplied equipment is properly located and drained (air gap, air break, etc.)
- Chemical test papers are available.
- All refrigerators/freezers are maintaining proper temperatures.
- All appropriate equipment meets ANSI/NSF standards or is of equivalent construction and is installed according to Code.
- Hot water is available at all fixtures where required:
- 110°F at 3 compartment sink
- 100°F at hand sinks
- All surfaces are smooth, durable, and easily cleanable.