Before opening a new or remodeled foodservice facility or transferring ownership, the foodservice operator must complete the following:
- Make an application for a Plan Review and submit a $40.00 fee to the local health department in the jurisdiction of the establishment (find your local health department here). The Plan Review process helps ensure all work will be in accordance with food safety regulations, and helps prevent operators from making costly investments in work that will not meet requirements! See below for more details on what to be ready to include in a Plan Review application.
- Make any modifications to plans if necessary for approval.
- Once the Plan Review is approved, submit a completed Foodservice Permit Application to the local health department along with payment of $40.00 at least 30 days prior to opening for approval. NOTE: You may wish to reach out to the local health department in your jurisdiction (see link above); some localities use district-specific forms and may have district-specific policies in place.
- Request an inspection of the facility from the Health Department prior to opening.
The Food Establishment Permit will be issued when the facility is complete and the inspection is in compliance with the Virginia Department of Health Food Regulations.
Operators are strongly encouraged to reach out to the local health department's food safety team early in the development process. Local requirements may apply in addition to state laws.
Plan Review Contents
The following items should be included in a Plan Review application. Other items may be necessary depending on your locality and specific establishment.
- Set of floor plans, drawn to scale, of the entire establishment that shows the layout of the rooms
(including storage rooms), and the proposed location of the lights, plumbing, and all fixed
equipment. In addition, the proposed location of all kitchen equipment. Plans should include
electrical, mechanical, and plumbing schedule for new construction/expansion.
2. For new construction, site plan showing location of building on site and location of any outside
equipment (dumpsters, well, septic system, grease trap – if applicable, etc.).
3. Equipment list and manufacturer specification sheets for each piece of equipment shown on the
plans.
4. Proposed menu.
5. Certified Food Protection Manager credentials.
6. If applicable, establishments using an onsite sewage disposal systems must have soils work, plans
and specifications, along with wastewater characteristics (determined in part by proposed menu),
submitted together – 3 copies – by an Authorized Onsite Soil Evaluator (AOSE) working in
consultation with a Professional Engineer (PE) to the Health Department with, if applicable,
appropriate septic and well fees. Existing residential/non-residential facilities changing to a food
service establishment must have an AOSE and PE evaluate the existing system, with wastewater
characteristics, to determine if the existing system is sufficient for the proposed facility and menu.
This paperwork is initially reviewed by the District Onsite Technical Consultant, then submitted to
the Virginia Department of Health Engineer for technical review and is thus handled separately
from the food service plan review.
![Plates of food, including chicken sandwich and fried, a fruit dessert, and salad](https://www.vdh.virginia.gov/content/uploads/sites/20/2024/07/jenn-kosar-jrWoDRmhwRY-unsplash-669x1024.jpg)
Last Updated: August 7, 2024