Denver Restaurant & Food Establishment Inspections

Denver is the host to approximately 5,000 food businesses. These businesses include restaurants, bars, convenience stores, bakeries, dairies, grocery stores, and much more.The Food Safety Program is designed to reduce the incidence of food-borne disease, commonly called food poisoning, through inspection of food businesses, education of those working with food, investigation of complaints, enforcement of regulations that affect the safety of food, and education of consumers about food safety.

View a short video about safe food handling practices at home or


Restaurant & Food Establishment Compliance Requirements

Learn more about compliance requirements for temporary retail food establishments, mobile food operations, caterers, food peddlers, marijuana food operations, and a plan review for new or remodeled food facilities.

Full service restaurants are inspected at a minimum of twice per year, most delis and fast food restaurants are inspected at minimum of once annually, and facilities with very limited food like bars and convenience stores are inspected at least once every 18 months.  Facilities receive additional regulatory visits when reinspections are required or complaint investigations are conducted.  For information about applying for a variance to the regulations, view the Board of Environmental Health's rules here.

Denver Food Establishment Regulations
Denver Food Establishment Regulations (prior to July 1, 2014)
Denver Revised Municipal Code, Chapter 23
Inspection Violation Correction Form
Food-Labeling-Guide
Food Disposal Guidelines

On August 1, 2014, revisions to the Denver Food Establishment Regulations went into effect.  A summary of the changes to the regulations can be found here:

http://www.denvergov.org/Portals/771/documents/Summary%20of%20Changes%20to%20the%20Denver%20Food%20Regs%206-2014.pdf

Inspections written prior to August 1, 2014 contain references to the regulation sections and requirements that were in effect through the end of July 2014.  Inspections written on or after August 1, 2014 contain references to the new, revised regulations.  Both the outdated and current copies of the regulations can be found on www.denvergov.org/phi

If you wish to review the applicable section and requirements of the regulations, check the date on the inspection report and be sure to consult the version of the regulations that was in effect at the time the violation(s) were observed.

 

All food businesses must maintain a current Denver Business and Professional license through the Department of Excise and Licenses. The Department of Excise and Licenses can help determine which license is appropriate for your food business.

For more specific questions, please contact us at 720-913-1311 or 311 in the Denver Metro area. You may also contact the department at phicomments@denvergov.org

Enforcement tools used by the Public Health Inspection Division to achieve compliance include civil penalties, court summonses, disposal of food, retention of equipment, and closure of facilities when an imminent health hazard exists.  To pay civil penalties online, go to denvergov.org/deh/paycitation.

Civil Penalties - Fine Schedule
Fine Schedule - Food Trucks & Food Carts
/Portals/771/documents/Enforcement Progression for Food Facilities.pdf
Food Disposal Guidelines

Inspections written prior to August 1, 2014 contain references to the regulation sections and requirements that were in effect through the end of July 2014.  Inspections written on or after August 1, 2014 contain references to the new, revised regulations.  Both the outdated and current copies of the regulations can be found on www.denvergov.org/phi. 

If you wish to review the applicable section and requirements of the regulations, check the date on the inspection report and be sure to consult the version of the regulations that was in effect at the time the violation(s) were observed.

Food peddlers travel to different locations and sell pre-packaged hot or cold foods, such as burritos, that have been prepared in a licensed, inspected kitchen.

Peddler Licensing Requirements
Affidavit of Commissary 2014
Commissary List

The Public Health Inspections Division of the Denver Department of Environmental Health regulates all foods, including marijuana-infused foods and precursor extractions, under the Denver Food Establishment Rules and Regulations to protect the health of consumers.

For information about special considerations for marijuana extractions, click here.

June 16 & 17th, 2014 Information Session for Marijuana Industry:

“Thank you for spending your valuable time with the Public Health Inspections Division during the marijuana infused product information session held June 16th and 17th.  We truly appreciate your efforts to assist our agency in keeping public health a number one priority.  Please follow the link provided to review the power point presentation presented at the session.  You are welcome to use the power point as a reference and/or education tool regarding food safety.  Again, we appreciate the efforts the industry is taking to assure products provided to the general public are safe.  If you have additional questions or concerns, do not hesitate to contact our agency for assistance.”  See link for copy of presentation.

 

In 2012, Colorado passed a Cottage Foods Law allowing for certain low risk foods to be prepared and sold from an individual’s home kitchen without a food business license.  The law allows for sales directly to consumers only, and there are certain labeling and food safety requirements that manufacturers must adhere to.  For more information, please review the following resources from the Colorado Department of Public Health and Environment:

Colorado Cottage Foods Act Fact Sheet
Colorado Cottage Foods Producer Brochure
Colorado Cottage Foods Eligibility Checklist
Fresh Produce-Cottage Residential Sales Handout - English.pdf
Fresh Produce-Cottage Residential Sales Handout - Spanish.pdf

Sales of whole, uncut produce are allowed in Colorado without licensing.  The requirements of the Cottage Foods Law do not apply to sales of only whole, uncut produce.  For information about best practices for growing, harvesting, and handling produce, review the following brochure:

Safe Handling Guidelines for Fresh Fruit and Vegetables

Resources & Forms

Denver Food Establishment Regulations

The Public Health Inspections Division adopted revisions to the Denver Food Establishment Regulations that went into effect July 1st, 2014, listed above.

To see a copy of the regulations through the end of June 2014, as well as a summary of changes, see below:

Denver Food Establishment Regulations (prior to July 1, 2014)
Summary of Changes to the Denver Food Regulations (effective 7/1/14) 

On August 1, 2014, revisions to the Denver Food Establishment Regulations went into effect.  A summary of the changes to the regulations can be found here:

http://www.denvergov.org/Portals/771/documents/Summary%20of%20Changes%20to%20the%20Denver%20Food%20Regs%206-2014.pdf

Inspections written prior to August 1, 2014 contain references to the regulation sections and requirements that were in effect through the end of July 2014.  Inspections written on or after August 1, 2014 contain references to the new, revised regulations.  Both the outdated and current copies of the regulations can be found on www.denvergov.org/phi

If you wish to review the applicable section and requirements of the regulations, check the date on the inspection report and be sure to consult the version of the regulations that was in effect at the time the violation(s) were observed.

FDA Bad Bug Book - This handbook provides basic facts regarding food-borne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health.


Food-borne Illness Investigations

Food borne illness is a result of eating contaminated food that harbors enough disease causing bacteria or viruses to make you ill. 
 
Food-borne illness (FBI) is not necessarily from the last meal eaten and can occur as long as 45 days after eating contaminated food. Typically, an FBI occurs three hours to three days after eating contaminated food.  Biological samples and food samples may be collected for some illnesses that result from food. The symptoms of food-borne illness can mimic the same symptoms as those caused by the flu and include, but are not limited to: nausea, vomiting, stomach cramps, diarrhea, fever, chills, body aches, head ache, and dehydration.  Additional information about communicable diseases is available on the web site for the Centers for Disease Control and Prevention (CDC).
 
Specialized investigations are conducted for complaints related to illness from the food or beverage. Complainants are interviewed about their symptoms to help determine the cause of the illness. If you believe your are suffering from a foodborne illness, please contact us at 311 (Denver Residents), 720-913-1311 (Outside the Denver Metro Area) or phicomments@denvergov.org 
 
An inspector who specializes in these investigations will contact you regarding your concern. Be prepared to provide information including meals eaten in the 3 days leading up to the illness, the symptoms and when each one started, interactive activities, employment, travel, and contact with other people who are ill. The department appreciates the time and cooperation of those who report food-borne illnesses.

The Public Health Inspection division has many resources and forms.  We offer quarterly food safety classes at our office for $10 (see brochure below), an online food safety course for $10 at State Food Safety.com, one free consultative visit per year to all regulated facilities, and customized food safety classes taught at your facility ($10 per attendee).  In addition, the documents below can help you develop and implement effective food safety systems in your establishment.

Food Safety System Tool Kit - English (PDF)
Food Safety System Tool Kit - Spanish (PDF)
Food Security Preventive Measures (PDF)
2014 FOOD SAFETY TRAINING PAMPHLET.pdf

Food Safety Training Series: Rapid Cooling (English)
Food Safety Training Series: Cross Contamination Food Safety (English)
Food Safety Training Series: Proper Holding Temperatures (English)
Food Safety Training Series: Rapid Cooling (Vietnamese)
Food Safety Training Series: Cross Contamination (Vietnamese)
Food Safety Training Series: Proper Holding Temperatures (Vietnamese)
Food Safety Training Series: Rapid Cooling (Spanish)
Food Safety Training Series: Cross Contamination (Spanish)
Food Safety Training Series: Proper Holding Temperatures (Spanish)

 

 

 

HACCP Plan Review Application (PDF)
Time as a Public Health Control Application (PDF)
Sample Components of Prerequisite Programs for HACCP (PDF)
Sample Production Flow Chart Form for HACCP (PDF)
Sample Production Flow Chart for HACCP (PDF)
Sample Critical Control Points Decision Tree for HACCP (PDF)
Sample Hazard Analysis Chart Form for HACCP (PDF)
Sample Critical Control Point Summary Chart Form for HACCP (PDF)
Sample Thermometer Calibration Log Form for HACCP (PDF)
Sample Refrigerator Air Temperature Monitoring Form for HACCP (PDF)
Sample Freezer Air Temperature Monitoring Form for HACCP (PDF)
Sample Temperature Log for Stored Food for HACCP (PDF)
Sample Temperature Log for Cooking Food for HACCP (PDF)
Sample Temperature Log for Cooling Food for HACCP (PDF)
Managing Food Safety - An Operators Manual for Applying HACCP (PDF)
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