All mobile foodservice units must have a Food Establishment Permit before beginning operation in the Blue Ridge Health District. A mobile foodservice operation has all the same requirements as a stationary, “stick-built” one but it can be moved from place to place.
How to Obtain a Food Establishment Permit for a Mobile Food Unit
In 2018, the State Fire Marshall’s Office put in place, a new section in the State Fire Code for mobile food units. Mobile Food Preparation Vehicles – State Fire Marshall’s Office. Each locality in Virginia either has a local Fire Marshall or a Deputy State Fire Marshall who is responsible for enforcing this code. These officials may board your unit anytime you are operating to enforce this code. You may contact the Fire Marshall in the locality where your unit will be based to schedule an inspection prior to opening to ensure your unit meets the State Fire Code.
Applicants should contact the local Fire Marshall by clicking here.
STEP 1: Submit Plans for Review
- Plans, a.k.a. “drawings,” shall be provided to the Health Department by any person intending to construct, remodel, convert a vehicle or trailer or obtain a new permit.
- Read the Health Department Guidelines to Operate Mobile Food Service Units for specific information about compliance and requirements.
- Applicant must submit plans to the Health Department for review and approval plus a plan review fee of $40.00 for each vehicle or trailer.
- Plans must be drawn to scale (e.g., 1/4″ = 1 ft.) on 8 1/2 x 11 inches or larger white paper with dark ink only, blue prints or any other standard floor plans. The plans must show top schematic view of equipment layout, proposed equipment types and model numbers, construction materials, finishes, and side view of electrical and plumbing installations.
- Additional information may be required by the Health Department for proper review of the proposed construction, conversion or modification, and procedures for operating a mobile food unit.
STEP 2: Apply for Mobile Unit Permit
- To apply for Food Establishment, Mobile Food Unit, and Change of Ownership Applications, please fill out the Annual Permit application as well as the Mobile Unit Plan Review Application.
- Be sure to complete the section for a Commissary Agreement and/or Service Area Agreement whichever applies to your operation. A commissary may be required if the operator proposes to conduct activities that require more space or equipment capacities than the mobile food unit can provide. A commissary is required if there is insufficient space for food storage, and/or for cleaning large equipment, A commissary must be a currently permitted foodservice establishment.
- All mobile food units must have an approved Service area where the operator can obtain and fill up their on board water tank. The source for this water must meet VDH standards of an approved potable water source as well as an approved site for wastewater disposal for emptying the onboard waste water tank.
- If you are taking over an existing mobile unit, to avoid submitting a Plan Review application and paying an additional fee of $40, complete the Change of Owner Waiver form that states there will be no changes to the menu, equipment, and/or facility.
- Pay the $40 permit renewal fee.
STEP 3: Plan Review Approval Letter Sent
- Once the department has reviewed all the documentation submitted, a letter will be sent to the applicant outlining any changes that will need to be made to the initial application and will note that the application has been approved for construction.
STEP 4: Reply to the Approval Letter
Send a written reply to the EHS who sent you the above letter. State how you will comply with any changes noted. You may need to submit corrected drawings or reference the ones you have already submitted.
STEP 5: Schedule Pre-Opening Inspection
- Call the local EH office where the unit will be serviced to schedule a pre-opening inspection, which is conducted by appointment only between 8 a.m. and 4 p.m., Monday through Friday.
- The person in charge at the time of the inspection must show a current Food Safety Manager Certification for at least one employee with supervisory and management responsibilities and the authority to direct and control food preparation and service.
- The mobile food unit must be clean and all equipment including refrigerators, steam tables, sinks, vent hoods and water heaters must be operating at the time of inspection. At this inspection, you will need to provide the following:
- The food permit application package above, if you haven’t submitted it already.
- Provide a copy of the food safety manager certification for the Person in Charge who will manage the food truck.
- Refrigerators must be set to ensure the food is maintained at 41°F or lower and in freezers at 0°F or lower with working thermometers in each unit
- Approved sanitizer and test kit (if three compartment sink is present).
- A three compartment sink (if needed) with the faucet reaching all compartments of the sink, and hot/cold running water.
- A hand sink with soap and disposable hand towels.
- Approved probe thermometer.
- Approved NSF or equivalent equipment including water hoses, home style equipment is not allowed.
STEP 6: Open for Business
- Once the pre-opening inspection is conducted and all construction and equipment requirements are met and approved, a permit and mobile food unit decal will be issued. See directions on where/how to affix permit decal on your unit.