Food Establishment Openings, Changes of Ownership & Plan Review

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CLICK HERE TO REQUEST COMMERCIAL BUILDING INSPECTION CLICK HERE FOR HOT WATER AND STORAGE CALCULATORS

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.

 

Limited Advisory Inspections

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

 

New Health Food Permit - Review Process

Northern Nevada Public Health is responsible for processing this permit application

A “new” health food permit is required when one or more of the following apply:

  1. Openings of new food establishments, ranging from small grocery stores to large full-scale restaurants.
  2. Change of ownership occurs, meaning, an existing food establishment is sold or transferred to another person.
  3. 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.

The following items are subject to inspection during opening inspection, please refer to Health Permitting documents for a complete list. 

Refrigeration units such as walk-ins, reach-ins, freezers must be holding temperatures, 41F or below
Hot holding equipment must be holding temperatures, 135F or above
Thermometers in all units
Hot holding units
Hot and cold water
Plumbing/draining; Certain fixtures must be direct vs indirect
Floors
Walls
Ceilings
Placement of hand sinks
Ware washing equipment
Overall construction of food area
Food equipment: Must be all NSF certified or equivalent
Passing back flow test (within the last year) on the domestic water line must be provided to inspector; Or cross-connection survey
Cold Storage Calculations*
Dry Storage Calculations*
Water Heater Demand Calculations*

 

New Food Building Permit - Plan Review Process

To obtain a permit for a newly constructed food establishment, remodel, or tenant improvement, you must apply through the appropriate building department. Washoe County has three building departments: Washoe County, City of Reno, and City of Sparks.

Before submitting your application, please check which jurisdiction your project falls under to ensure you apply through the correct department. Each building department has its own process and requirements.

Newly constructed food facilities, remodels, or tenant improvements may also require a health permit through Northern Nevada Public Health, the health department. 

The contractor/responsible party must request NNPH to make the following inspections:

  1. Health Rough Inspection = When the floor sinks are set and before the slab is poured
  2. Health Prefinal/Other Inspection = When equipment is installed, and all construction is near completion.
  3. Health Final Inspection = At the time the equipment is operational, and all construction and finishes are complete.
  4. Then an opening inspection will be conducted under the Health Permit to operate

To request construction inspections, complete the Building Permit Inspection Request Form.

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.

 

*Calculations

Calculations for water heater demand, cold storage, and dry storage are required for any new building plans and changes of ownership.  This is to ensure facilities meet hot water demand during peak usage and cold and dry storage for the proposed food operations are sufficient.

Please utilize the calculators below to assist with determining the appropriate sized water heater and ensure the facility can meet storage requirements.

Hot Water Demand Calculator
Cold Storage Calculator
Dry Storage Calculator

 

Detailed Requirements & Useful Links

General

Backflow Prevention in Food Establishments
Environmental Health Fees
Food Establishment Regulations
NSF/ANSI Guidance
Food Establishment Review Form

Permitting

Guidelines for New Food Establishment Openings & Ownership Changes
Health Permitting Checklist
Food Establishment Permitting Process

Plans

Plan Review Checklist
Construction Guidance Document

 

Contact the Program

Program Email
ehsplanreview@nnph.org

Front Desk
775.328.2434
HealthEHS@nnph.org

Last modified on 07/22/2025