> Departments > Health & Environment > Environmental Health Services > Food Safety and Sanitation Program

Food Safety and Sanitation Program

To protect the public's health by preventing food-borne illness, by assuring that foods sold and served to the public are wholesome and free from contamination or spoilage, and by promoting food service establishments' compliance with state laws and regulations.

Services Provided:

Frequently Asked Questions

  1. What Is The Most Common Cause Of Foodborne Illness?
    Most foodborne illnesses are caused from foods being temperature abused. Foods must be held cold, below 41°F or hot, above 140°F to help prevent bacterial growth in them. When foods are held for prolonged periods of times between 41°F and 140°F disease causing bacterial can grow to unsafe levels, then when the food is consumed can cause illness. The second most common cause of foodborne illness is sick workers handling food or workers with poor hygienic practices. Sick workers or workers with poor hygiene can contaminate foods with viruses or bacteria.
  2. How Often Are Food Establishments Inspected?
    Inspection frequency ranges from one to four times a year. Inspection frequencies are based upon risk. How complex the establishment's menu is and the methods of preparation are factored into the inspection frequency. How the operation has done on past health department inspections-the types of violations and how many violations have been found are also factored into determining inspection frequency. Inspection frequency for each establishment is reevaluated on a annual bases.
  3. What Does The Health Department Look For When It Conducts And Inspection?
    Health department inspections focus on the factors that have shown to cause most foodborne illnesses-food temperature control, worker hygiene, cross contamination and food protection. Inspectors monitor how quickly hot foods are cooled, how cold foods are reheated, to what temperatures foods are cooked at, what temperatures are refrigerators and hot holding equipment hold foods. Worker hygiene, hand washing, basic food safety knowledge, and bare-hand contact evaluated. How foods are stored and how equipment is cleaned and sanitized are evaluated. For more details see www.larimer.org/food/asp/vioexplain.asp?VC=01
  4. Are Inspection Reports Availabe To The Public?
    Inspection reports are public documents. Reports can be reviewed by contacting the health department at 970-498-6775 and making an appointment. Inspection findings are also listed in the department's web site
  5. What Should I Do If I Think I Got Sick After Eating Out?
    If severely ill or if symptoms persist contact your doctor. Contact the establishment and advise them of your concerns. Report the complaint to the local health department where the establishment is located. Health department will request information detailing what foods were eaten, when they were eaten, when the symptoms started, if there are others that are ill with similar symptoms, and a 72 hour meal history.
  6. What Do I Do If I Want To Open A Restaurant, Grocery Store Or Other Food Outlet?
    If you are interested in starting a food business in Larimer County contact the health department for assistance at 970-498-6775. Office hours are 8:00 AM to 4:30 PM Monday through Friday except for County holidays. Copies of state regulations, plan review information and advice on how to get started will be provided. A set of plans and specifications must be submitted to the health department for review and approval before construction is started. The plan review is need to insure the establishment will meet state regulations.
  7. What Do I Do If I Want To Purchase An Existing Restaurant, Grocery Store Or Other Food Outlet?
    If you are interested in purchasing an existing food business in Larimer County contact the health department so a change of ownership inspection can be scheduled. A current inspection will provide detailed information outlining any changes or remodeling which may be required to bring the facility up to current standards. Since standards have changed over the years, even a restaurant that is operating may not meet the current regulations. When there is a change of ownership, or any extensive remodeling, the owner will be required to bring the facility into compliance with current regulations.
  8. How Much Does A License Cost?
    State law establishes license fees. The cost of a license ranges from $55 to $383. Licensing fees for restaurants are based on the establishment's seating capacity.
    • Seating capacity between 0-100 the fee is $154.
    • Seating capacity between 101-200 the fee is $175.
    • Seating capacity 201 seats and over the fee is $135. Licensing fees for grocery stores or markets are based on the establishment's square footage and whether the establishment includes a deli.
    • For retail establishments with a deli, the fees range from $138 to $383.
    • For retail establishments without a deli, the fees range from $55 to $250.
  9. How Do I Get A License To Operate A Restaurant Or Grocery Store?
    Contact the health department to obtain a license application. When your facility receives approval to open from the department the license application will be approved and the license will be mailed to the establishment. The license is valid for one calendar year.
  10. Frequently Asked Questions Of The State Health Department: http://www.cdphe.state.co.us/cp/RetailFood/faq_service.html

Related Internet Sites

Contact Information

Jim Devore
(970) 498-6775
(970) 498-6776
Send E-mail