Opening Inspection

Program Mission

NNPH's mission is to efficiently manage the public health permitting process during an opening inspection for new food establishments within Washoe County. To facilitate seamless transitions for new owners, provided the menu and fully completed Food Establishment Review Form. During the mandatory opening inspection, our focus is on verifying that the facility meets critical operational and structural standards as outlined in the Health Permitting documents.

Program Detail

An opening inspection is required before any food facility begins operation under a new permit. This inspection confirms that the facility meets all health and safety requirements.

Key Points:

• Conducted after building plan review and construction, or as part of a change of ownership, or independently for facilities not undergoing construction.
• Verifies compliance with equipment, sanitation, and operational standards.
• Any deficiencies must be corrected before a permit can be issued.
• The opening inspection is the final step before a facility is authorized to operate.

Openings of new food establishments, ranging from small grocery stores to large full-scale restaurants. Facility are to be closed until inspections have been approved and health permit issued by NNPH inspector.

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. 

*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.

Click here for resources, calculation sheets, and other useful documents. 

Contact the Program

Program Email
ehsplanreview@nnph.org

Front Desk
775.328.2434
HealthEHS@nnph.org