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Starting a New or Remodeled Food Business

Plans for remodeling or construction must be submitted to San Juan Basin Health Department for review and advance approval. Pick up plan review packets in the Environmental Health Department of San Juan Basin Health Department. Fee for plan review is $100.00 payable to San Juan Basin Health Department. Please refer to the Colorado Retail Food Establishment Rules and Regulations, Appendix C and D. This appendix must be submitted for review along with floor plans and a list of equipment and a proposed menu for the plan review.

LICENSING

SALES TAX LICENSE is required for the City of Durango and for the State of Colorado.

To obtain a Colorado Sales Tax Account Number, contact the Colorado Department of Revenue at: 970-248-7140

Forms can be retrieved from their website: www.taxcolorado.com. Go to forms and select form #CR0100.

LICENSING CONTACTS:

Building and plumbing inspections and permits

     City of Durango: 375-4850

     LaPlata County: 382-6250

Electrical inspections State of Colorado (Durango Office): 259-1300

Business License and Liquor License

     City of Durango: 375-5010

     La Plata County liquor license, County Clerks Office: 375-5010
 

Durango Fire Department (vent hood requirements): 382-6000 

Food Service License San Juan Basin Health Dept: 247-5702



FOOD SERVICE ESTABLISHMENTS GENERAL REQUIREMENTS:

• Plans for remodeling or construction must be submitted to San Juan Basin Health Department for review and advance approval.

• Check with the local building department to receive plumbing, electrical and fire code regulations, including vent hoods and grease traps.

• If you are purchasing or remodeling an existing restaurant, be aware that you may be required to bring the facility up to current codes.

• Determine if the building under consideration has adequate space for your proposed operation. For example, the number of toilet fixtures limits the number of seats allowed in the establishment.

• Floors, walls and ceilings in food preparation and utensil washing areas must be constructed of smooth, durable, non-absorbent, easily cleanable, lightly-colored materials.

• All restaurant equipment must be commercial, NSF-approved design. Residential style equipment and appliances are not acceptable.
 

EQUIPMENT REQUIREMENTS:
 

  • Chemical storage

  • Adequate storage, dry, refrigerated and frozen

  • 3-compartment sink with drain boards, 18” to 36” on each end

  • hand sinks accessible to food prep/handling employees

  • vegetable sink with drain boards

  • mop/utility sink

  • Point of service refrigeration

  • Refrigerators and freezers

  • Cook top/stoves, hot holding equipment

  • Food preparation table(s)

  • Thermometers

  • Test strips

  • Ventilation hoods

  • Floor sinks and floor drains

  • Water heater

  • Ice bins/ice machines

  • Dipper wells

  • Grease interceptor/grease trap

  • Appropriate rest rooms (separate toilet facilities for each sex in establishments with seating capacity of 15 patrons)

  • Locker area

  • Appropriate lighting