Inspection Types
Routine inspections, follow-up inspections, and critical item inspections are shown on this site.
A Routine Inspection is an inspection done at regular intervals throughout the year. These inspections are typically unannounced and are completed 1 to 4 times per year depending on the establishment’s risk level (based on the complexity of food types, processes and meal volume).
A Follow-up Inspection is an inspection done at an establishment where the inspector has identified a number of critical or many on-going non-critical violations, or a combination of both. A $100 fee is charged to a food establishment for a follow-up inspection.
A Critical Item Inspection is an inspection completed at an establishment to look at a specific problem that has come to the Health Department’s attention. Examples include inspections at an establishment during a power outage or water main break.
Inspection Information not Found on the Website
Many inspections, complaints, and foodborne illness investigations are not available on this website, but may be viewed at our office. The inspection types, not available, include: construction inspections, pre-opening inspections, foodborne illness investigations, and complaint response. To view these items a GRAMA request must be filed with the Salt Lake County Health Department’s Environmental Health Division. Request forms and instructions are here.
Types of Violations and Risk Factors
There are two violation types on an inspection report: critical and noncritical. Specific violations in SLCoHD Health Regulation #5 are defined as risk factors. A risk factor may be a critical or non-critical violation. Risk factors are violations that have contributed to reported foodborne illness outbreaks. On the inspection report each risk factor is numbered.
1. Demonstration of knowledge | 7. Potentially hazardous food time/temp |
2. Employee health | 8. Consumer advisory |
3. Good hygienic practices | 9. Highly susceptible population |
4. Control of hands as a vehicle of contamination | 10. Chemical |
5. Approved source | 11. Conforms with approved procedures |
6. Protection from contamination | |