A principal goal to be achieved by the food establishment inspection is to prevent foodborne disease. Inspection is the primary tool a regulatory agency has for detecting procedures and practices which may be hazardous and taking actions to correct deficiencies.

Routine inspections are scheduled on an interval based on risk. These inspections are full reviews of the food establishment operations and facilities and their impact on food safety. They include assessment of food, employee and management health, practices and knowledge of food safety; food flows, source, storage, thawing, preparation (including temperatures and times) and post-preparation processes; equipment and facility construction; cleaning and sanitizing processes; water sources; sewage disposal; and pest control.

Detailed reports are prepared at the conclusion of each inspection and presented to the person in charge. Items found not to be in compliance are categorized as critical or non-critical. Items found to be repetitive from the previous inspection are also noted. The code section in violation is included in the report citation section.

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