Facilities Design Assessment and Permitting Process

Food Establishment Definition: Any place, structure, premises, vehicle or vessel, or any part thereof, in which any food intended for ultimate human consumption is manufactured or prepared by any manner or means, or in which any food is stored, sold, offered or displayed for sale or served.

There are many types and degrees of food establishment, and each has a corresponding level of structural requirements. Structural requirements for your type of food establishment can be found here. If you wish to change ownership for an open and operating facility, click here. If you are applying for a permit for a new Food Establishment you must:

    1. Schedule an appointment – Call (702) 759-1258 to schedule a design assessment meeting.

    2. Complete your plans package:
      1. Instructions for submission. Attach all items listed in the box.
      2. Plan Review Questionnaire completed by owner or designated representative. For use by all food categories except warehouse, dry grocery/market, vitamin/health food store, mobile vendor, bars/liquor, ice house, bottling plants, carts. For your convenience, calculators for hot water system sizing, dry storage space, and refrigerated storage space are provided to assist in completing the Questionnaire.
      3. Plan Review Application which must be signed by the owner of the establishment. A “Grant Bargain Sale Deed,” lease agreement, or other legal documents will be required to prove possession of the property.
      4. No package is required for a preliminary office meeting. (Preliminary/Advisory Plan Review, either in the office or field inspections, may be made at the request of the public – See Fee Schedule)

      If you are applying for a School, Child Care, or Body Art establishment, or are applying for a Remodel on any type of establishment, you must submit the following:

      1. All items listed in the Instructions for submission.
      2. Complete plans showing compliance with all construction requirements.
      3. Completed Plan Review Application, which must be signed by the owner of the establishment. A “Grant Bargain Sale Deed,” lease agreement, or other legal documents will be required to prove possession of the property.
    1. Meet with your reviewer:
      1. Check In: Arrive with all necessary documentation 15 minutes prior to your appointment. Your application package will be screened for completeness prior to your appointment.
      2. Rescheduling/Cancellations: If all necessary forms are not complete, the appointment will be rescheduled. If you must cancel your appointment, you must notify the office by end of business the previous work day, or you will be charged a missed appointment fee (see Fee Schedule).
      3. Payment of Fees: Fees must be paid at the conclusion of the design assessment meeting (see the plan review section of the Fee Schedule. Payment of fees does not constitute approval of plans.
      4. Submission of Revised Plans: If your plans are not complete, you will receive a written notice of corrections. A resubmittal fee will be charged if additional information or plans, included revised or corrected plans, are required. The notice may include information about potential issues or problems common to your type of facility.
    1. A Food Safety Assessment Meeting may be required prior to scheduling the final inspection. The permit holder, chef, manager and/or other persons with operational knowledge of the facility must attend this meeting. The attendee(s) must bring a current menu and completed Food Establishment Operations Questionnaire to the meeting. Failure to appear or failure to demonstrate adequate food safety knowledge will result in a missed appointment fee and will delay release of the health permit.
  1. Schedule field inspections: The applicant must initiate the request for all field inspections. Requests for field inspections are taken on a first-come, first-served basis only. Arrangements for final permitting inspections should be made at least two weeks before your planned opening date.
    1. Rough Plumbing Inspection – required for all new construction to assure proper supply and drainage
    2. Pre-permitting Inspection – to ensure no major compliance obstacles are present that would prevent release of the permit
    3. Final Permitting Inspection – verification of equipment installation and operation, compliance with all other regulatory agencies, and operator food safety knowledge. The final permitting inspection is a joint inspection including the Facilities Design Assessment and Permitting Inspector and the assigned Operational Inspector, and is required prior to bringing food into the facility.


Updated on: February 22, 2019