Food Establishment Openings, Change of Ownerships & Plan Review

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Program Description

The Food Plan Review and Construction Program of NNPH reviews any new health food permits in the Washoe County, Sparks, and Reno area. This includes any building plans associated with food facilities.

A “new” health food permit is required when:

  • Openings of new food establishments, ranging from small grocery stores to large full-scale restaurants.
  • Change of ownership occurs, meaning, an existing food establishment is sold or transferred to another person.
  • The City of Reno, City of Sparks, or Washoe County business licensing department requires a new business license.

When applying for a health permit or building permit, a full menu/product list and a completed Food Establishment Review form must be uploaded as supplementary documents. Failure to complete and/or upload these documents may result in the application being rejected and possible delays in permit issuance. 

Apply for a health permit at OneNV.us. Detailed instructions on how to register for an account and how to apply for a health permit.

 

Limited Advisory Inspections

For a fee, NNPH will inspect the proposed food facility and identify required repairs and upgrades.

A limited advisory inspection is recommended prior to signing a lease or other legally binding document for full transparency of conditions to bring facility up to current health food establishment regulations. A detailed report and photos will be provided to the operator.

To schedule a limited advisory inspection, contact our front desk at (775) 328-2434, option 8. 

 

Plan Review

This includes newly constructed food facilities or remodels of food facilities.
PROJECT INFORMATION
  • Contact name, telephone number, mailing address
  • Contractor name, telephone number, mailing address
  • Owner's name, telephone number, mailing address
PLAN CONTENTS
  1. Menu, seating capacity, hours of operation
  2. Provide a plot plan showing location of establishment, garbage-grease rendering container pad, loading/unloading areas and docks
  3. The floor plan shall include the location of all food service equipment
  4. The plan layout shall contain room size, aisle space, space between and behind equipment and the placement of equipment on the floor (when requested elevated drawing of all food service equipment)
  5. Auxiliary areas, such as storage rooms, garbage rooms, toilets, and basements used for food storage or food preparation, locker rooms, etc., shall be shown on the plan
  6. Complete finish schedules for each room, to include: floors, walls, ceilings, and coved junctures
  7. Plumbing schedules, to include: location of floor drains; floor sinks; water supply lines; waste lines; hot water heaters, with capacity and recovery rates, backflow prevention, and wastewater line connections (direct or indirect)
  8. Lighting schedules with shields; food contact surfaces minimum 50 ft candles, all other minimum 20 ft candles (measured at a height of 30 inches)
  9. Equipment schedule (or cut sheets), to include: make and model numbers and National Sanitation Foundation (NSF) or equivalent listing (when applicable) of all food service equipment
  10. When custom equipment is used, the fabricator must be identified
Equipment should include:
  • Sinks-prep, hand sinks, dishwashing, dishwasher, mop
  • Hoods
  • Sneeze guards
  • Walk-in coolers/freezers
  • Refrigeration/freezers
  • Shelves/racks
  • Stoves/ovens/etc.
  • Dispensers: soda, coffee, yogurt, ice cream, etc.
  • Special equipment: vacuum packaging, blast freezers, bain-maries, etc.
  • Mixers, slicers, etc.
  • Any other needed kitchen equipment
  • Food Contact Surfaces, shelves, countertops, racks
PLAN SUBMITTAL
  1. Plans are to be submitted whenever a food establishment is to be constructed or extensively remodeled, or when an existing structure is to be converted for use as a food establishment. Plans are to be submitted to the appropriate building departments. The plans should be properly prepared, legible and drawn to scale, using ¼" per foot minimum. Plans must be reviewed and approved by the Health Authority before any work shall begin. Plans shall be deemed expired when construction has not been completed within (18) eighteen months after the approval of the original plan.
  2. Questions on plan submittal must contact appropriate building department agency
The City of Reno and the City of Sparks Environmental Control Departments regulate the plan review, installation, cleaning, and sizing of grease interceptors and grease traps.  Please contact the appropriate agency for questions.

 

Detailed Requirements & Useful Links

Backflow Prevention in Food Establishments
Backflow Prevention Requirements
Environmental Health Fees
Food Establishment Permitting Process - Coming Soon
Food Establishment Regulations
Guidelines for New Food Establishment Openings & Ownership Changes
Health Permitting Checklist - Coming Soon

 

Contact the Program

Program Email
ehsplanreview@nnph.org

Front Desk
775.328.2434
HealthEHS@nnph.org

Last modified on 01/03/2025