Loading please wait

Loading please wait
Sign In
Food Establishment Photo

Island County - Food Inspection Report

What should I know?

The results of all food establishment inspections posted on this website highlight items Island County Public Health staff observed at the time of inspection.
The inspections are intended to reduce the possibility of potential health hazards, such as ensuring regular handwashing by restaurant staff, to protect the public. The inspections are not intended to guarantee the health conditions of a food establishment at all times and are not intended to endorse any food establishment or its products. Inspections do not address such items as taste or popularity. Conditions may vary and inspection reports are snapshots of the food handling practices during the inspection.

An example of the food inspection report form used by the inspectors can be viewed HERE.

Are inspections required?

Food establishments are required to be inspected under Washington State law. Staff follows and enforce safe food handling practices and sanitation rules of the Washington State Food Regulations WAC 246-215. Each inspection focuses on five key food safety risk factors: personal hygiene, food temperatures, food source, food safety knowledge, and prevention of cross-contamination.

Who gets inspected?

Island County Public Health inspects approximately 365 permitted food service establishments, such as restaurants, delis, grocery stores, bed and breakfasts and temporary vendors. These establishments receive one or two routine inspections per year.

Why are the colors and points important?

Inspections are based on WAC 246-215 which establishes standards to prevent the spread of disease through food. Each violation is color coded given a numerical point value (2-30) based on its risk of causing food borne illness.

Blue violations are low risk factors. They generally do not impose an immediate risk of foodborne illness to the public and should be corrected as soon as possible.

Red violations are high risk factors. They are the most prevalent contributing factors linked to foodborne illness and should be corrected immediately.

60 or more red points results in an automatic follow-up inspection within 14 working days.

70 or more red points results in an automatic closure.

100 or more red and blue points combined results in an automatic closure.