Montrose County Health & Human Services Environmental Health

Montrose County Health & Human Services Environmental Health

Online Food Service Inspections for Montrose County

Through this website, you may access the inspection histories of Retail Food Establishments in Montrose County beginning on March 1, 2011.

A Retail Food Establishment (or RFE) is any facility/location where food is stored, prepared, served or sold for human consumption including restaurants, grocery stores, delis, convenience stores, school cafeterias, concession stands, mobile food units and Child Care facilities, as well as temporary/special event food booths.

There are approximately 235 Retail Food Establishments in Montrose County with two types of violations noted during an inspection; "Critical Item" and "Non-Critical Item":

Critical Item violations (found in red on the inspection form) are violations that, if left uncorrected, are more likely than other violations to contribute to food contamination or illness. Critical Item violations are typically corrected at the time of the inspection or corrected with an on-site follow-up inspection scheduled within 10 days.

Non-Critical Item violations (found in black on the inspection form) are violations that, if left uncorrected, could lead to more serious problems but do not pose an immediate threat to food safety. Typically, Non-Critical Item violations do not warrant an on-site follow-up inspection, but are expected to be corrected within 90 days and are checked for compliance during the next routine inspection.

It is important to note that food borne illness can occur at any time. Remember, an inspection is a snapshot of the day and time of the inspection. On any given day, a restaurant may have greater or fewer violations than observed during an inspection and may not be representative of the overall, long-term condition of the establishment.

Although Retail Food Establishments are inspected by the health department, it is the establishment's responsibility, including the owner, managers and staff, to ensure that food safety procedures are followed. It is also important to note that the consumer whose choices of what to consume that has the greatest incentive for safe handling of high quality food for food service providers.

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