Q: How often are Restaurants Inspected?
A: It depends on the risk factors at a particular food service establishment. Inspection frequency is based on the risk categorization of the food establishment. Environmental Specialists (Health Inspectors) are constantly on the look for food handling practices that help to categorize food establishments into categories of risk factors 1, 2, 3, and 4 with risk factor 4 being the greatest risk. After completing a full assessment of an eating establishment, Environmental Specialist fill out a form that helps to clarify the risk factors and determine how often the establishment is inspected. The number denotes the number of times a food establishment will receive a routine inspection per year.
However, don't be alarmed when we refer to "risk". A high-risk food service establishment such as risk factor 4 simply means it falls into a category that would require at least 4 inspections per year. Hospitals, nursing homes, and assisted living homes are just a few examples of food operations that could be identified as a risk factor 4 because of their highly susceptible population.
Just to give you an idea of the typical categorization, Asian and full service restaurants are typically in risk factor 3 and are inspected at least three times a year. Fast food restaurants are generally a risk factor 2 which is inspected at least 2 times a years. Bars, convenience stores, snack bars and some low complexity food service establishments are in a low risk category and are inspected once per year.
Q: How do I contact the Health Department?
A: For more information on restaurant inspections, restaurant licensing, or food safety in general, please contact Saint Louis County Department of Health at 314-615-8900 or
food.doh@stlouisco.com |
