Food & Water Safety

FOOD PROGRAM

The food program is here to protect the public from foodborne illness by educating food workers about safe food handling practices and conducting regular inspections of food service establishments. Complaints about restaurants or other food related concerns in Grays Harbor County can be sent to our email Environmental Health Dept. (EHD@graysharbor.us) or call (360) 249-5579 (especially if you're reporting a potential foodborne illness).

NEW! Online Applications and Payment
NOTE: Paper applications and payment submitted in person or via mail will still be accepted. 

Online Applications 
       1. Create an account
       2. Log In
       3. Select the application type from the dashboard.
       4. After submitting your application, you will be redirected to a payment screen. Temporary Food Applications will NOT
           take you to a payment screen. After you submit your application, our office will generate an invoice that you can pay online.  

• Building & Remodeling Information
• Floor Plan Example
• Food and Beverage Establishment Permit Application
  • Applications must be submitted at least 30 calendar days before the planned date of opening. Incomplete applications will be returned to the applicant unprocessed. We highly recommend you submit an application for review prior to starting construction.
• Pre-operational Inspection Checklist

Mobile Food Units

• Mobile Food Unit Guide
• Mobile Food Unit Application
• Restroom Agreement
• Commissary Agreement
• Operating Schedule
• Pre-operational Checklist

TEMPORARY FOOD SERVICE 
***Applications must be received at least 8 calendar days prior to the start of the event or late fees apply. APPLICATIONS RECEIVED WITHOUT ADEQUATE REVIEW TIME MAY BE DENIED.***

Inspection Report Information
***NEW*** Search inspection records by establishment

• Active Managerial Control and Certified Food Protection Manager
  • Most establishments are required to have at least one employee with a Certified Food Protection Manager (CFPM) certificate. The CFPM must make sure managers are trained, procedures are developed, and food safety requirements are understood and followed. The CFPM does not need to be on premises but is expected to have a key role in ensuring food safety. A person may be the CFPM for multiple establishments. View the list of ANSI accredited organizations that issue CFPM certificates. 
• Bare Hand Contact with Ready-To-Eat Foods
• Date Marking
• Employee Health Plan
• Food Employee Illness Log
• Pet Dogs on Premises
• Refilling Consumer-owned Containers
• Vomit and Diarrhea Clean-up Plan

Washington State Retail Food Code - WAC 246-215

Food Worker Card Information

• GET YOUR FOOD WORKER CARD ONLINE
• Washington State Food & Beverage Workers Manual
• Online Food Worker Card Assistance: 1-800-204-4418 (TOLL FREE) or email foodworkercard@tpchd.org 

Recall Information and Safety Alerts - CLICK HERE