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1. Do I need a Retail Food license?

A Retail Food license is required if your operation meets the definition of a "Retail Food Establishment". A Retail Food Establishment means a retail operation that stores, prepares,
or packages food for human consumption or serves or otherwise provides food for
human consumption to consumers directly or indirectly through a delivery
service, whether such food is consumed on or off the premises or whether there is
a charge for such food.

2. Are retail food licenses transferable?

No, Retail Food Establishment Licenses are valid for specific owner, location, and Colorado Department of Revenue account number.

3. How do I open a restaurant or grocery store?

All foods sold or served to the public must be from an approved facility. All must have at minimum a 3 compartment sink, a handwashing sink, a water heater, a mop sink, and a restroom containing a toilet and a handwashing sink. All equipment must be commercial, and all floors, walls and ceilings must be smooth and easily cleanable. If you intend to build your establishment, you must submit a plan review form and have it approved prior to the start of construction.
If you instead plan to purchase an existing establishment, you will need to have a change-of-ownership inspection conducted. Having secured an approved facility, you will need to obtain a Sales Tax License from the Colorado Department of Revenue, complete and submit an Application for a Retail Food Establishment License, available from your local Tri-County Health Department office, along with the appropriate license fee.

4. Do plans need to be submitted for the construction of a retail food establishment?

Yes, plans must be submitted, reviewed, and approved before the start of construction. Review more on the Restaurant Plant Review Form.

5. What is a potentially hazardous food?

Food that will support the growth of bacteria.

6. Are retail food workers required to have a food handler card?

Most restaurants are required to have a certified food protection manager or supervisor to oversee food preparation. Only ANSI Certified Food Protection Manager courses meet the requirement. There is no required training for every food handler, but it is recommended that food handlers take a professional food safety training class. Most of the places that provide ANSI Certified Food Protection Manager training also provide food handler training at a cheaper cost.

7. How do I report a food-borne illness?

Report suspected food-borne illness on-line, or by contacting your local Tri-County office. Please be sure to identify the establishment by name and street address.

8. Do I need a license to roast and sell chilies?

Chili roasting operations are required to have a Retail Food Establishment License. The chilies must be washed in potable water at a commissary, and a handwashing facility must be available at the site where the chilies are roasted and sold. Contact your local Tri-County office for details.

9. How do I report a dirty kitchen, restroom, dining room, or unsanitary conditions or practices?

Contact any Tri-County office, or enter your complaint online. Please have the name and address of the facility available.

10. Is it a violation for a restaurant employee to handle money and then handle food without washing their hands in between?

While this practice is not encouraged, it is not a violation of the regulations to handle packaged or plated food and money. The potential for disease transmission is minimal because bacteria do not survive well on money. Money has not been found to be a carrier of disease causing organisms.

11. Can I rent time in someone else’s approved kitchen?

Yes, an individual may become licensed to operate from any approved facility. There are commercial kitchens whose primary business is renting time to the public. Other operations will produce and package a food product to your specifications. A list is available from the Colorado Department of Agriculture.

12. What are the requirements for equipment used in commercial food establishments?

Equipment used in retail food establishments must fabricated of safe materials, and be of commercial design meeting American National Standards Institute (typically, National Sanitation Foundation or Underwriters Laboratories Commercial approved). Domestic equipment is not allowed except in very limited circumstances, as it does not hold up under the heavy use in a commercial kitchen.