Section 8 – Bed and Breakfast Facilities
|8.1||Bed and breakfast commercial kitchen exemption requirements
A bed and breakfast commercial home which does not exceed a capacity of ten (10) persons or five (5) guest rooms, may be exempted from the commercial kitchen provisions of both NRS 446, Food Establishments, and the Southern Nevada Health District Regulations Governing the Sanitation of Food Establishments, if, in the opinion of the Health Authority, no imminent hazard to the public health is likely to result or occur.
|8.2||Restricted food establishment Health Permit
A restricted food establishment Health Permit will be issued pursuant to section 8.1 only if the preparation and service of food is restricted to the following food items requiring limited preparation:
|8.2.1||Eggs, hot cakes, toast, French toast, waffles, rolls, hash browns, bacon, sausage, ham, cheese, fresh fruit and juices or commercially canned fruit and fruit juices, breakfast beverages, cold and hot cereals, prepackaged ready-to-eat foods, and other food items authorized in writing by the Health Authority. All potentially hazardous food prepared in a bed and breakfast facility operating with a restricted Health Permit must be prepared fresh with no foods held over to another day.|
|8.2.2||A bed and breakfast facility which has a kitchen that fully complies with the provisions of NRS 446, and the Health Authority’s current version of Southern Nevada Health District Regulations Governing the Sanitation of Food Establishments may prepare and serve foods other than those listed on the restricted menu.|
|8.3||Food storage and preparation equipment
Food storage and preparation equipment in a bed and breakfast facility which has been issued a restricted food establishment Health Permit must be located and installed in a way that prevents contamination of food and facilitates cleaning.
|8.4||Non-commercial equipment acceptability conditions
Non-commercial equipment designed for use in a private home, such as cooking units, refrigerators, dishwashers, cabinets, hoods and utensils are acceptable only if they are effective, do not cause a health problem for the public, and are maintained clean and in good repair.
|8.5||Fresh food preparation required daily
All food prepared in a bed and breakfast facility operating with a restricted Health Permit must be prepared fresh with no foods held over to another day. A guidance document is provided in Appendix O. PDF (19 KB/2 pages)
Phone: (702) 759-1258
Updated on: January 15, 2019