Food Safety Program
Permanent Food Establishments
You may not be aware that in 2022 a new law was passed by the Washington State legislature that requires businesses that generate organic (food) waste to divert this material from the municipal garbage stream. Businesses generating at least 96 gallons of organic waste per week must make arrangements for an Organic Materials Management service, starting January 1st of 2026. Please see the Department of Ecology fact sheet. For more information, please call or email Brian Dickey at (509) 886-6418 or brian.dickey@cdhd.wa.gov
Department of Ecology fact sheet.pdfOpening a food establishment
Are you planning to open a new food establishment? Please review the pamphlet: Opening a New Food Establishment to help guide you through the plan review process, pre-opening inspection, and continued operation of your new food establishment.
Opening a New Food Establishment.pdfMobile Bar services are considered caterers and therefore require a permit to operate and have a commissary kitchen to work from. Please contact the Food Department if you have questions (509.886.6400).
Plan and Menu Review
Please note that approval from Chelan Douglas Health District (CDHD) does not constitute approval from other government agencies, jurisdictions, and/or city codes. Please check with local city and county officials to be sure you are approved for zoning, building, and fire safety regulations.
A Plan and Menu Review is required before:
- Construction of a food establishment
- Conversion of an existing structure for use as a food establishment
- Remodeling of a food establishment
The entire process can be found in the Plan and Menu Review Process. A Plan and Menu Review Application is required to be completed in full and submitted with payment to the Chelan-Douglas Health District. Partially completed Plan and Menu Review Applications will not be accepted or reviewed.
The forms below are for informational purposes only. All Plan and Menu Review submittals must be uploaded through the SmartGov Portal.
Plan and Menu Review Process 2026.pdfPlan and Menu Review Application.pdfPermit application
The Food Establishment Permit Application is an annual permit that must be completed and returned:
- Prior to opening a new food establishment
- When a food establishment has changed ownership
- The annual permit renewal application must be submitted when the permit is renewed
Permit fees
| Type of Menu | Description – 2026 Fees | Plan & Menu Review Fee | Permit Fee |
|---|---|---|---|
| Minimal | Pre-packaged food only, or a Bed & Breakfast answering “yes” to all five questions on Part XI.D. Tasting Rooms. | $270 | $135 |
| Simple | Menu does not include cooling of potentially hazardous food (except for espresso, pies, nacho cheese), preparation of raw ingredients or handling of ready-to-eat foods except for the cutting of pasteurized cheeses. This category includes grocery stores with specialty departments limited to low risk operations such as meat, fish and bakery departments, and school food program sites limited to serving only. | $270 | $270 |
| Small | Menu is more complex than the “simple” category; seating is not provided for more than 100 diners. Includes grocery stores with not more than one higher risk specialty department (produce, delicatessen, specialty restaurant, snack bar, beverage stand); and school kitchens that prepare food for service on-site only. | $530 | $660 |
| Large | Complex menu with seating for more than 100 diners; a grocery store with two higher risk specialty departments; a school kitchen sending food to other schools. | $530 | $1060 |
Note: Permit fees will be prorated if operation begins after April 30th.
Temporary Food Events
Be sure to check with your local (city and county) building officials to determine if zoning regulations are in conflict with the site of your temporary event location before applying for permit.
Washington law requires businesses that generate organic waste —including food scraps and compostable service ware — to properly separate and divert this material from the landfill. On January 1st of 2026, businesses that generate at least 96 gallons of organic waste per week (or event in the case of a temporary food establishment) must arrange for an Organic Materials Management service. Please see this letter. For more information, please call or email Brian Dickey at (509) 886-6418 or brian.dickey@cdhd.wa.gov
BOMA Letter 2026.pdfFAQs.pdfApplication for temporary food establishment
First-time users must create a username and password through the SmartGov Portal and verify their account via email. Applications for temporary food service permits, changes of ownership, and Plan and Menu Reviews must be submitted through "My Portal". If your Plan and Menu Review has already been approved and you are applying for a permit, please use the "Business Portal". Returning users with an existing username and password should log in through "My Portal".
A Temporary Food Establishment Permit Application is needed for food establishments that operate at a fixed location in conjunction with a single event or celebration. A higher fee is charged if the application and payment is received less than eight business days prior to the event (includes the day the payment is received, excludes day of event).
Temporary Food Applications will only be accepted Monday through Wednesday before 5pm each week. No money will be collected at the event (unpermitted establishments will be closed). Incomplete applications will be returned.
Application for exemption
You may apply for an Exemption from Permit if you will only be serving the following foods:
- Popcorn (including kettle corn)
- Cotton candy
- Dried herbs and spices (if processed in an approved facility)
- Machine-crushed ice drinks (if made with non-potentially hazardous ingredients and ice from an approved source, excludes snow cones)
- Corn on the cob (if roasted for immediate service)
- Whole roasted peppers (if roasted for immediate service)
- Roasted nuts and peanuts (including candy-coated)
- Chocolate-dipped ice cream bars (if made with commercially packaged ice cream bars)
- Chocolate-dipped bananas (if made with peeled and frozen in an approved facility)
- Sliced fruits and vegetables for sampling (if used for individual samples of nonpotentially hazardous produce)
Coordinator checklist
As an event coordinator, it is your responsibility to submit a Temporary Food Event-Coordinator’s Checklist. By providing the information, you will assist in identifying potential health problems. In addition, each vendor is responsible for submitting a Temporary Food Establishment Permit Application. If you need to add a vendor or make any changes prior to the event please inform the Chelan-Douglas Health District (link to contact us).
Temporary Food Event-Coordinator’s Checklist.pdfMultiple location application
The Multiple Location Application is for current recurring permit holders that want to operate at additional recurring temporary sites no more than three days per week, limited to one booth at a time, at a fixed location, with a fixed pre-approved menu, in conjunction with an approved, recurring, organized event, such as a farmers’ market.
Farmer’s Markets
While individuals may sell unprocessed fruits, vegetables, berries, or any other farm produce without a permit from the Health District, individuals or groups selling or serving food at Farmers’ Markets may need a Health District Temporary Food Establishment Permit. Health District recurring permits are valid through the Farmers’ Market season, including the spring/summer and winter markets. The Farmer’s Market Informational Handout outlines the permitting requirements for food commonly sold at farmers’ markets. We know the rules are sometimes complicated and confusing, so please feel free to contact us (food@cdhd.wa.gov) if you have additional questions.
Farmer’s Market Informational Handout.pdfFoods commonly sold at Farmers’ Markets:
- Fresh Juices & Apple Cider
- Baked Goods
- Coffee & Coffee Beans
- Espresso
- Eggs
- Fish
- Fresh Fruits & Vegetables
- Guest Chefs
- Herbs
- Honey
- Jams & Jellies
- Meat
- Milk & Dairy Products
- Mushrooms
- Nuts
- Poultry
- Prepared Foods & Food Service
- Processed Foods
- Tea
- Wine, Beer, Hard Cider
Fresh salmon
If you would like to sell fresh salmon or crab, please review the Health District Guidelines for Sale of Fresh Salmon/Crab.
Health District Guidelines for Sale of Fresh Salmon/CrabApple cider
If you would like to sell apple cider, please review the Health District Apple Cider Pressing Guidelines for Retail Sale.
Health District Apple Cider Pressing Guidelines for Retail SaleMobile units
If you are going through Plan and Menu Review for a mobile food unit, you may not install direct plumbing and electrical to the unit in a fixed location to turn it into a brick and mortar business that serves customers.
Mobile Food Units (ie. Food Trucks) are defined as readily movable food service establishments. A Plan and Menu Review Application, Permit Application, and applicable fees are required for Mobile Units. Section 10 of the Food Establishment Plan and Menu Review Process specifically addresses Mobile Unit permitting.
Plan and Menu Review Application.pdfOpening a New Food Establishment.pdfA servicing area, commissary, and toilet facilities for food workers will be required components of the Plan and Menu Review Application. A servicing area is used to service, clean, sanitize, supply and maintain the mobile unit. A commissary is an approved food establishment which provides for storage, preparation, portioning, or packaging of food for service elsewhere. If you are not the owner of the servicing area, commissary, or toilet facilities, you will need a written agreement/lease with the owner.
Food Safety Information
Signs from DOH
- Keep Them Clean – Food establishments are required under the Food Code to post hand washing reminder signs for employees at all restroom hand washing sinks. Food establishments can download and print the “Keep Them Clean” sign, order a sign from the Chelan-Douglas Health District, or create their own sign.
- Keep It Healthy – Germs are easy to spread. Sick food workers may not work with food or food-contact surfaces.
- Keep It Untouched – Bare hands may have germs that can spread to food. Ready-to-eat foods may not be handled with bare hands.
- Keep It Separate – Cross contamination is the spread of bacteria from raw meat to other foods.
- Keep It Hot – The food in this unit must be kept at or above 135 degrees F.
- Keep It Cold – The food in this unit must be kept at or below 41 degrees F.
- Keep It Hot or Cold – Bacteria may grow in potentially hazardous foods. Keep foods out of the Danger Zone (41 degrees F – 135 degrees F) for safety.
- Cool It Quickly – Cooling hot foods rapidly is important to prevent illness-causing bacteria from growing in food.
- Keep Your Hands Off My Food! – No bare hand contact with ready-to-eat foods.
- Guidelines for Food Establishments During a Power Outage
- Report Food Safety Complaint
- Washington Food Recalls
- Washington State Retail Food Code