Plan check types and requirements for permanent food facilities

The plan review process and requirements are the same for new construction, remodeling of existing food facilities, and for food facilities that do limited food preparation. Below are definitions of what the plan review types would include for each of these four categories. All four types follow the same plan check review process and use the same submission checklist to include with your application.

• New construction includes any location that has never been permitted as a food facility or that is not currently a food facility.
• Major remodel includes changes to 2 or more areas of the food facility. If you propose making changes to cooking equipment along with changes to refrigeration, sinks, ventilation hoods, and/or restrooms, this will be considered a major remodel.
• Minor remodel includes changes to one area of the food facility such as adding or replacing sinks or dishwasher; or adding or remodeling The Americans with Disabilities Act (ADA) restroom; or adding self-serve buffet or drink bar.
• Limited food preparation businesses would include food facilities that do minimal food preparation, such as ice cream shops that only scoop pre-made ice cream and do not make ice cream at the facility; or bars that only prepare drinks and not food.

Other types of plan checks

Each of the following food plan check types have a separate checklist that needs to be included with your application. If your project is for replacing or adding equipment of any type, including mechanical ventilation, sinks, drains, or grease interceptors, review the definitions below and select the appropriate review type to learn about the process and find the checklist needed.

Replacing or adding equipment includes refrigeration (including walk-in coolers) cabinetry/counter tops, and cooking equipment. If multiple items are proposed, this may be classified as a major or minor remodel.

Mechanical ventilation replacing/adding plan check process would include adding, replacing, or modifying a mechanical ventilation hood.

Plumbing only plan check process refers to changes to sinks, floor sinks, floor drains or grease interceptors, only. 

100% Pre-package Constructing or remodeling a food facility selling pre-packaged foods only, the following conditions must be met.  

• No cooking, food preparation, packaging, or repackaging of food products.
• No ice making, bagging, or dispensing.
• No beverage or coffee dispensing, mixing, or preparation.
• No unwrapped beef jerky, candy, or other unpackaged food products.
• No beer taps or wine dispensers, or other types of drink dispensers.

We review all plans to ensure compliance with the current California Retail Food Code (CalCode). We assess facility layout and equipment for safe and sanitary food service operations.

To not delay the plan review process, please submit both the food plan check application and the appropriate submission checklist. Our goal is to provide a response within 20 business days. Incomplete submissions will cause delays. Please carefully review the plan check application and checklist. Your plans must include all details listed on the checklist that is relevant to your scope of work. Submit clear, scaled plans and provide equipment specification sheets for all existing and new equipment. Incomplete plans cannot be approved.

Do not begin construction, remodeling, or equipment replacement until you receive plan approval.

Currently, we are unable to accept electronic submissions for plan review. 

Deliver or mail your food plan check application, checklist, and permanent food facility plan check fee to us using the contact information and office hours on this page. To pay by credit card, call our office.

Please note that applications won't be processed until the fee is received. 

If you choose to submit your application in person, please arrive at least an hour before closing time to allow for processing.