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Plan Check FAQs

1.  When do I need to submit plans?

Plans are required for new and remodeled food facilities, non-prepackaged food carts and pool construction or if there are changes in the type of operation or menu. Plans must be submitted and approved before any construction or remodeling begins. Please contact Plan Check directly for more information.

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2.  How do I submit plans?

Complete the Application for Food or Pool and/or Spa Plan Review. Submit the completed application and applicable fee(s) along with a digital copy or (3) three sets of paper plans if the project is located within city limits or (5) sets of paper plans if the project is located in the unincorporated county area. The plans along with the completed application and fee can be submitted in person or through mail to one of the three regional offices. Digital copies should be in Adobe (PDF) format on a CD, flash drive or emailed to EHSPlanReview@gmail.com.

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3.  What needs to be included in the plans?

Refer to the Retail Food Construction Guide documents for specific information.

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4.  How long is the plan check review process?

Plans shall be approved or rejected within (20) twenty working days of receipt. The projected plan check turnaround time is (10) ten working days.

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5.  How much is the plan check fee?

The fee varies with the type of facility and extent of work. Please see our current Environmental Health fee schedule.

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6.  What does the plan check fee cover?

The plan check fee pays for the plan review and up to three construction inspections.

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7.  How do I check the status of my plan review?

Contact Plan Check to get current information. You will receive a call from our office when plans are ready to be picked up.

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8.  What are the requirements to remodel a food facility or pool?

Requirements vary based on the type of food facility or pool. If you have an existing facility it is recommended that you speak to an Environmental Health Plan Check Specialist. The specialist can assist you with the requirements. Contact the Environmental Health specialist assigned to you. See Retail Food Construction Guide for more information.

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9.  When are inspections required for food facility construction and how do I call for an inspection?

EHS requires inspection:

  • After interior finishes have been completed and prior to equipment placement.


  • After equipment has been installed.


  • Final inspection is required prior to opening for business. At time of final, hot water must be provided at a minimum of 120°F to the facility. Refrigeration must be operational at 41°F or below.

To schedule construction inspections, Contact Plan Check at least five working days in advance to schedule inspection.

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10.  When are inspections required for swimming pool construction and how do I call for an inspection?

EHS requires inspection:

  • Pre-gunite


  • Pre-plaster


  • Final inspection

To schedule construction inspections, Contact Plan Check at least five working days in advance to schedule inspection.

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