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1. How do I start or take over a food establishment?

For a new facility: You must fill out a plan review packet. This will give you details of Environmental Health requirements for retail food service. For example, all retails food service facilities must provide employee an employee hand washing sink, a place to wash dishes and a mop sink. Once this is submitted with associated documents and fees, you will be given a list of any additional requirements as well as instructions on how to proceed.
For a change of ownership of an existing facility: Contact Environmental Health, (970) 668-4070, to set up a walk-through inspection of the facility. An inspector will meet you onsite and if any part of the facility is not meeting current Colorado State Regulations, it will have to be corrected. A fee of $75 will be collected on site for the inspection.
In either instance, once you have been approved by this department, you will need to obtain a Retail Food License and pay for the current year’s license, this is not prorated and will be the same whether you open your business in January or December. More detailed information can be found on our
Retail Food page

2. How do I sell food at a temporary event?

Please contact the event coordinator to obtain details about participation. They will provide the appropriate environmental Health applications. These applications should be returned to the coordinator the required amount of time before the event date. You will need to provide proof of your Colorado retail food license in addition to the application. For more information go to Temporary Events info

3. I got sick after eating at a restaurant. What should I do?

If this is an emergency, seek medical attention immediately.
Once you have received appropriate medical care or if none is needed, contact Environmental Health, (970) 668-4070. Be prepared to answer the following questions:
-Symptoms, start and end
-72 hour food history
-Other individuals who may have eaten the same items
-Other individuals who are sick
-Medical diagnoses (if any)
We appreciate you taking the time to contact us in order to identify and prevent possible food borne outbreaks in the community.

4. How do I see restaurant inspections?

All restaurant inspections are public record. View them here Restaurant Inspections

5. How do I keep my family safe when cooking at home?

The most important food safety principles are:
-Safe cooking and holding temperatures for foods. For example, Burgers, chicken and eggs have different cooking temperatures (155ºF, 165ºF and 145ºF respectively). Also try to keep food out of the “Danger Zone” (42ºF to 134F) Cold foods should be kept at or below 41ºF and hot foods should be kept at 135ºF or higher whenever possible.
-Hygiene, for example washing your hands when switching from raw meat products to ready to eat foods or after handling pets or using the restroom.
-Avoiding cross contamination of raw meat products with ready to eat foods, this includes utensils, cutting boards, and sinks. Visit this sight for more information Fight Bac!