Food Establishment Inspection Reports

Restaurant inspections are normally conducted one to four times per year, depending upon:

The complexity of the menu;
How much food is made from raw products (as opposed to precooked products); and
How much food is made in advance (as opposed to foods that are cooked-to-order).

The possibility of foodborne illnesses can increase with the number of times that a food product is handled during preparation. For example: restaurants that handle food more frequently are inspected more frequently than a restaurant that serves food such as a sandwich made to order.

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Last Updated: Jul 13, 2010 4:32 PM