Food Establishment Enforcement

The food service protection division works to provide education to food service workers and food service businesses in an effort to promote safe food handling and preparation practices. Individuals that work in facilities that prepare or serve food are required to obtain a Utah Food Handler Permit. Permits are obtained after successfully completing an in-person or on-line state approved training course.

Food Safety Enforcement Guidelines:

Food Safety enforcement actions are available for online viewing of enforcement actions conducted after January 1, 2007. Enforcement action is commenced after one of the following conditions exists in a food establishment:


Repeat Critical Item violations*;

Existence of one or more Critical violations and food establishment personnel cannot demonstrate knowledge in food safety;

Cumulative code violations that are not corrected in the time frame allowed;

Presence of a significant risk to public health, such as:



Extended interruptions of electrical, water utilities

Sewage backup

Misuse of toxic materials

Onset of an apparent food-borne illness outbreak

Gross unsanitary conditions

Or other circumstances that may endanger public health.

* There are two types of violations noted during an Inspection of a food establishment:

  1. “Critical” – critical violations are violations that, if left uncorrected, are more likely than other violations to contribute to food contamination or illness. Controlling temperature: such as cooking meats to the right temperature to kill food borne disease germs: Keeping food hot enough until it is served; Keeping food cold enough; Cooling food properly; Washing hands and using gloves or utensils instead of bare hands on “ready-to-eat” food; Restricting employees who become ill. Having a Registered Food Safety Manager.

  2. “Non-Critical” – non-critical violations are violations that, if left uncorrected, could lead to more serious problem but do not pose an immediate threat to food safety.

Learn more about restaurant inspection glossary terms - Inspector Jargon Glossary NEW!

Restaurants Under Enforcement:

These food establishments are currently under enforcement action. Food establishment remain posted until the cause for the enforcement action has been corrected and verified by the Health Department.

Following are the current enforcement actions initiated by the Health Department. Should you have questions, please call (801) 399-7160. If you would like to file a complaint against a food establishment in Weber or Morgan counties, call (801) 399-7160, between the hours of 8:15 a.m. and 4:45 p.m.

To report suspected cases of foodborne illness, please call (801) 399-7160.

Repeat Critical Violation of:

Raw animal food is separated from ready-to-eat food, or is placed, stored or displayed above ready-to-eat food

Potentially hazardous cold food was maintained at a temperature of 41°F or less

Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.

Repeat Critical Violation of:

Food-contact surfaces: cleaned and sanitized

Repeat Critical Violation of:

Potentially Hazardous Food Time/Temperature: proper cold holding temperatures & proper date marking & disposition

Repeat Critical Violation of:

adequate handwashing facilities supplied accessible

Food separated & protected; food-contact surfaces: cleaned & sanitized.

Food properly labeled; original container.

proper cooling time & temperatures; proper date marking & disposition followed.

Compliance with variance, specialized process, & HACCP plan followed.

Single-use & single-service articles: properly stored & used.

Warewashing facilities: installed, maintained, & used; test strips

Physical facilities installed, maintained, & cleaned

Repeat Critical Violation of:

Proper cooling time and temperature

Plumbing installed and maintained

Maintain clean physical facility