Food Establishment Openings, Change of Ownerships & Plan Review

Programs  l  Forms & Resources  l  Regulations  |  Contact Us

 

The Food Plan Review and Construction Program of NNPH reviews any new health food permits in the Washoe County, Sparks, and Reno area. This includes any building plans associated with food facilities.

 

 

Limited Advisory Inspections

A limited advisory inspection is recommended prior to signing a lease or other legally binding document for full transparency of conditions to bring facility up to current health food establishment regulations. For a fee, NNPH will inspect the proposed food facility and identify required repairs and upgrades. A detailed report and photos will be provided to the operator. 

To schedule a limited advisory inspection, contact our front desk at (775) 328-2434, option 8. 

 

New Health Food Permit - Review Process

Northern Nevada Public Health is responsilbe for processing this permit application

A “new” health food permit is required when:

• Openings of new food establishments, ranging from small grocery stores to large full-scale restaurants.
• Change of ownership occurs, meaning, an existing food establishment is sold or transferred to another person.
• The City of Reno, City of Sparks, or Washoe County business licensing department requires a new business license.

When applying for a health permit or building permit, a full menu/product list and a completed Food Establishment Review form must be uploaded as supplementary documents. Failure to complete and/or upload these documents may result in the application being rejected and possible delays in permit issuance. 

Apply for a health permit at OneNV.us. Detailed instructions on how to register for an account and how to apply for a health permit.

• The following items are subject to inspection during opening inspection, please refer to Health Permitting documents for a complete list. 

• Refrigeration units such as walk-ins, reach-ins, freezers must be holding temperatures, 41F or below
• Hot holding equipment must be holding temperatures, 135F or above
• Thermometers in all units
• Hot holding units
• Hot and cold water
• Plumbing/draining; Certain fixtures must be direct vs indirect
• Floors
• Walls
• Ceilings
• Placement of hand sinks
• Ware washing equipment
• Overall construction of food area
• Food equipment: Must be all NSF certified or equivalent
• Passing back flow test (within the last year) on the domestic water line must be provided to inspector; Or cross-connection survey
• Cold Storage Calculations
• Dry Storage Calculations
• Water Heater Demand Calculations

 

New Food Building Permit - Plan Review Process

To obtain a permit for a newly constructed food establishment, remodel, or tenant improvement, you must apply through the appropriate building department. Washoe County has three building departments: Washoe County, City of Reno, and City of Sparks.

Before submitting your application, please check which jurisdiction your project falls under to ensure you apply through the correct department. Each building department has its own process and requirements.

Newly constructed food facilities, remodels, or tenant improvements may also require a health permit through Northern Nevada Public Health, the health department. 

The contractor/responsible party must request NNPH to make the following inspections:

• Health Rough Inspection = When the floor sinks are set and before the slab is poured
• Health Prefinal/Other Inspection = When equipment is installed, and all construction is near completion.
• Health Final Inspection = At the time the equipment is operational, and all construction and finishes are complete.
  • Then an opening inspection will be conducted under the Health Permit to operate

To request construction inspections, visit https://www.nnph.org/programs-and-services/environmental-health/index.php and select ‘Click here to request commercial building inspection’.

The City of Reno and the City of Sparks Environmental Control Departments regulate the plan review, installation, cleaning, and sizing of grease interceptors and grease traps.  Please contact the appropriate agency for questions.

 

Detailed Requirements & Useful Links

Backflow Prevention in Food Establishments
Environmental Health Fees
Food Establishment Permitting Process - Coming Soon
Food Establishment Regulations
Guidelines for New Food Establishment Openings & Ownership Changes
Health Permitting Checklist - Coming Soon

NSF/ANSI Guidance

 

Contact the Program

Program Email
ehsplanreview@nnph.org

Front Desk
775.328.2434
HealthEHS@nnph.org