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

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:

Food Employee Training. Food employees shall be trained in food safety as required under Section 26-15-5 and shall hold a valid food handler’s card issued by a local health department.

When to Wash. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: After touching bare human body parts other than clean hands and clean, exposed portions of arms; after using the toilet room; after caring for or handling SERVICE ANIMALS or aquatic animals as specified in 2-403.11(B); except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.

FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and (b) Cooked READY-TO-EAT FOOD.

EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.

Repeat Critical Violation of:

Proper cooling time and temperature

Plumbing installed and maintained

Maintain clean physical facility