Permanent Retail Food Establishments

A retail food establishment can be anything from a concession stand to a full restaurant. Because food services vary so much, there is not one specific list of equipment or requirements that apply to all establishments. However, there are some basic guidelines:

• All equipment must be intended for commercial use.
• There must be adequate mechanical refrigeration and/or freezer space.
• Floors, walls, and ceilings in food preparation areas must be smooth, durable, non-absorbent, and easily cleanable.
• The establishment must have sanitizer for food-contact surfaces, such as quaternary ammonium or bleach.
• Type 1 or 2 hoods may be required over cooking equipment.
• At least one hand sink is required if the establishment does any food preparation. Hand sinks are required in food preparation, service, and dishwashing areas.
• A dedicated air-gapped prep sink may be required for washing produce, thawing, or rinsing food.
• A 3-compartment sink is required if any warewashing is needed, even if a dishwasher is provided.
• A mop sink for wastewater disposal is required.
• The water supply and wastewater system must be approved. This may require a septic review or water supply review.
• A bathroom must be available for food service employees.
• At least one Certified Food Protection Manager is required per establishment. This requirement may be waived if only selling commercially prepackaged food.

1.  Create a defined plan for your food service and gather all required documents.  Review the Plan Review Application and the list of required documents.

2.  Submit your plan review packet and pay the plan review fee.  The base review fee is $285. Additional fees may apply if your plan review includes review for septic systems, private wells, HACCP plans, or catering plans.

Remember that Missoula Public Health is just one agency that has regulations that apply to retail food establishments.  There may be building permits, liquor license, zoning restrictions, business licensing, and other regulations you are required to follow.

To avoid expensive mistakes or delays, do not start building, remodeling, or purchasing equipment until you have approval from Missoula Public Health and other applicable agencies.

3.  Respond to questions and comments from your reviewer. Once your plans are approved, your reviewer will email your approval letter to you. Our goal is to complete reviews within 30-60 days of submittal.

4. Schedule a pre-operational health inspection. After you receive your approval letter and your project is complete, contact your reviewer to conduct a pre-operational health inspection. This inspection should take place after all other inspections have been passed (building, plumbing, etc.), if required.

At the end of a successful inspection, your reviewer will issue your health license and collect the annual licensing fee. An additional inspection and fee will be required if work is not completed at time of inspection.

Retail food licenses are tied to the establishment's location and owner. If either the location or the owner changes, a new retail food license is required, and plan review must be submitted to Missoula Public Health. Licenses cannot be transferred. See "How to get a new retail food license" above for a step-by-step guide of this process.

Licenses expire December 31st every year. To avoid late fees and license deactivation, you must pay for your license renewal on or before December 31st. License fees for renewals are collected directly by the Montana Department of Public Health and Human Safety (DPHHS). Follow the instruction on the Montana DPHHS website to pay for your renewal: Montana DPHHS License Renewal .

Phone numbers, email addresses, and your mailing address can be updated directly on the Montana DPHHS website: Montana DPHHS Update License Contact Information

Please note that a change in ownership or establishment address requires a new plan review and license and cannot simply be updated.