Frequently Asked Questions

Yes. You can now schedule a plan review consultation with one of our reviewers to answer general questions about your project. We understand that every project has different needs and we want to help you succeed. To request a consultation, fill out the application through our online portal.

Some examples of consultation services include: 

• Change of ownership - Assess the facility you are looking to purchase and ensure that you will be in compliance with the Snohomish County Health Department requirements. This is a popular option for new owners.
• New food service establishment - Help explain and guide you through the plan review process. Assist you with answering any questions or concerns.
• Remodel/revision to approved plan - Determine how the proposed changes will affect your operation and explain any requirements that will need to be addressed.

Our scheduled appointments can be held at our Everett office or your proposed facility location. Once a consultation request has been submitted, the plan reviewer will contact you to set up the appointment time and meeting location.

1.  Submittal. Submit everything listed on the plan review checklist, along with the plan review fee. Incomplete applications are not accepted. Prior to submittal, applicants are encouraged to contact their local building and planning departments for additional requirements, obtain their business license, obtain water and sewer/septic approval, and review our minimum equipment requirements. Our “Starting a food business” webpage has all our plan review resources, including the different plan review applications. 

3.  Screening. The application will first be screened to make sure all of the necessary information has been included. Once the application is screened, you will receive an email with your service request number which you can use to check the status of the application online.

2. Review. The plans are sent to a queue to be reviewed on a first come-first served basis, regardless of the application submitted. The estimated timeline for the first review of submitted plans is located under turnaround times on the “Starting a food business” webpage. Exact turnaround times are dependent on the number of applications submitted and the completeness of the application(s) and may be longer. 

3.  Result of Review. The plan reviewer will send a response letter, either approving or disapproving the project. A disapproval letter may be sent for a variety of reasons: missing application items, unclear plans of operation, incomplete or unreadable floor plan, and lack of necessary equipment are just a few examples. You may resubmit at any time, and the resubmitted plans will be reviewed in the order that they are received. Once an approval letter is received, you may begin construction on your project. 

4.  Pre-Operational Inspection. Once the construction is completed, you will need to schedule a preoperational inspection with your plan reviewer. This inspection will ensure that the project has been built, remodeled, or implemented according to the approved plans and approval letter.

5.  Annual Operating Permit. Once the facility passes the pre-operational inspection, you will be invoiced for your annual operating permit. You must purchase your annual operating permit prior to opening for business.

We post our estimated time to the first review of the application on our plan review webpages. This timeline is determined by the number of applications in our waiting queue. Applications may take longer or shorter than the posted turnaround time based on the number of applications that have been submitted to our office. 

You can email food.safety@snoco.org to find out where your application is at in the waiting queue. 

Other agency approvals are often required when staring a food service establishment. You will need a Washington State business license. You can apply online at www.bls.dor.wa.gov. You may need approval from:

• Your local building department. Common contacts are provided in the Agency Resource List. Inquire about any grease trap requirements or any additional requirements.
• Your water and sewer department. Obtain water and sewer/septic approval. If the facility will be connected to an on-site septic system, please visit the Snohomish Health District Septic Permits page.
• The fire marshal. 
• We also recommend making an appointment for a consultation with a Plan Reviewer through our “Starting a food business” webpage to go over any questions that you may have.

For Mobile Food Units: 

Contact Washington State Department of Motor Vehicles (DMV). All mobile food trucks or trailers must be currently licensed as a truck or trailer by the Washington State DMV. If a trailer is used, proof of ownership of a tow vehicle to move the trailer is also required.

Contact Washington State Department of Labor & Industries (L&I). All mobile food trucks or trailers must pass inspection and be approved by the Washington State L&I for electric, structural, and mechanical correctness. Call 360.902.5221 to receive all necessary paperwork required for L&I approval. 

The initial fee you paid when you turned in your application was for the plan review. This fee covers your application review and the first preopening inspection. The invoice received after your preopening inspection is for your annual operating permit. Your annual operating permit is valid for 12 months. You will receive a new permit invoice each year in the mail about 6 weeks prior to the expiration of your food service permit. 

Annual foodservice permits are valid for 12 months. You will receive a new permit invoice in the mail about 6 weeks prior to your permit expiration date. The permit must be renewed prior to the permit expiration date to avoid additional fees. You can email food.safety@snoco.org to discuss any problems with renewing your annual operating permit on time. 

1. Floor plan 

2. Equipment List

3. Food preparation steps

4. Incomplete Application

5. Menu

6. Finish Schedule

7. Water/Sewer adequacy 

Often disapprovals are interconnected. Your menu will determine food preparation steps and thus your equipment needs and floor plan. If equipment is listed on the food preparation steps, it must be found on the equipment list and identified on the floor plan. For example, if you mention produce washing in a food preparation sink step, a designated produce washing food preparation sink must be identified on floor plan with a make and model of the proposed food preparation sink on the equipment list. Identified equipment must be commercial NSF or equivalent. 

You must work with other agencies to complete this form and receive the appropriate signatures. Use the Agency Resource List to determine which agencies you need to work with. It is important to start working with your local water and sewer company early in the process to ensure you meet their requirements. There are signature requirements on the form that must be provided by your water and sewer district official. The water and sewer form must be filled out and submitted as part of your plan review application turned in to the Snohomish County Health Department. 

The number of meals per day is the total number of meals (individual food and drink items) expected to be served to customers in the facility each day. It is an estimate for the volume of food you plan to serve. This helps the plan reviewer determine how much refrigeration, freezer, and dry storage space that will be needed to safely operate. 

You must include food preparation steps for every menu item (including mixed drinks). This will take time to do correctly. Properly prepared food preparation steps provide detailed information on how food will be handled during receiving, storage, thawing, preparation, cooking, cooling, reheating, hot-holding, and service to the consumer. This is not a recipe, these are all the steps for food preparation, including food safety steps. Since the same food can be prepared many ways, it is important that you provide YOUR steps for making each food item on your menu. This information helps the plan reviewer determine how much equipment is needed to safely operate. We have provided different examples in our plan review application that can be used as a guide when working on your food preparation steps. Your menu will determine food preparation steps and thus your equipment needs and floor plan. Any equipment listed in the food preparation steps, must also be found on the equipment list and identified on the floor plan. 

Food service permits do not transfer between people or locations. When purchasing a foodservice business, you must submit a change of ownership application to the Snohomish County Health Department. The information provided in the application allows our office to issue a foodservice permit to the new owner. The Change of Ownership fee includes a 90-day Conditional Operating permit and a Facility and Routine Food Safety inspection. An inspector will contact you shortly after receiving your application to set up the inspections. Please review the Minimum Equipment Requirements for Restaurants document to make sure your facility has all the required equipment and the Preoperational Inspection Checklist for a list of items that will be checked during the facility inspection. There are some things in the change of ownership application that might not apply to your business, such as the commissary agreement and/or a restroom agreement.

A change of ownership allows a new owner to take over an open and operating restaurant while making no changes to the current business. Any major changes to the menu or facility will require the facility to close and a new foodservice plan review application to be submitted to our office. 

Snohomish County does not permit the use of a commissary kitchen in another county. Each Snohomish County permitted mobile food unit must have a permitted commissary kitchen in Snohomish County. 

No, unfortunately we cannot recommend businesses as a governmental agency. Any permitted restaurant can be proposed as a commissary if they have the space and equipment for your food processes. Our plan review team will review the mobile food unit’s commissary needs to determine if a proposed commissary can safely be used. 

A permitted commissary kitchen is required for activities that are not able to be done on a mobile food unit. These activities include but are not limited to washing dishes, cleaning, advanced cooling, obtaining fresh water, discharging wastewater, storage of additional utensils, storage of additional food, storage of mobile food unit when not in operation, cooking, washing produce, etc. 

Yes, the entire plan review application needs to be submitted for review. The floor plan will need to show where you plan to store food, equipment, utensils, etc. If you have any questions about the plan review application, please email food.safety@snoco.org. 

You will need to work with your local fire marshal to determine hood ventilation requirements. Please see Agency Resource list.

You will need to work with your local water and sewer district to determine grease interceptor requirements. Please see Agency Resource list.

Equipment used in a permitted foodservice establishment must be commercial NSF or equivalent. At a minimum a handwashing sink, 3-compartment sink, and mop sink will be required. Depending on menu, food preparation steps and kitchen layout, additional handwashing sinks and food preparation sinks may be required. If you handle open food or food contact surfaces, a three-compartment sink will be required. A mechanical dish machine does not replace the need for a three-compartment sink. If you are proposing to have raw meat on the menu that requires any sort of preparation (thawing, cutting, portioning, etc) a dedicated raw meat food prep sink is required. If you are proposing fruits and vegetables on your menu, a dedicated vegetable prep sink is required. For new establishments we require completely separate produce and meat sinks instead of a double basin. As for hand sinks, a hand sink is required in the immediate area of every area of open food (ice & beverage included) or food contact surfaces. If you cannot see a hand sink from where you are handling food or food contact items, it is likely one will be required.

No open ceilings, exposed piping, greywater lines, ventilation or wiring above food preparation, food handling or dishwashing areas. The ceiling above all areas of food preparation, food handling, and dishwashing areas must be non-perforated, non-absorbent, smooth, and easily cleanable. This includes server stations and front counter areas where open foods are handled. No raw wood beams/rafters.