Retail Food Establishments

Retail food establishments are required to be licensed in Colorado in accordance with Colorado Revised Statutes 25-4-1610 (1) (b). Licenses are associated with the current ownership, location, and Colorado Sales Tax License.

El Paso County Public Health licenses and inspects facilities such as, but not limited to, restaurants, mobile food trucks, coffee kiosks, cafeterias, convenience stores/gas stations, drug stores, grocery stores, bars, hotels, independent living facilities and special events.

Areas we serve:

Colorado Springs
Manitou Springs
Calhan
Green Mountain Falls
Monument
Palmer Lake
Ramah
Fountain

a commercial kitchen with lots of pots and pans

Notices

Public walk-in Plan Review hours are now available Tuesdays and Fridays from 9 a.m. to 11 a.m. located at the Pikes Peak Regional Building Department.
All Retail Food applications are now available online for electronic submission.

Effective Sept. 1, 2024, Plan Review Office Hours:

Tuesdays & Fridays 9 a.m. to 11 a.m.
Pikes Peak Regional Building Department
2880 International Cir
Colorado Springs, CO 80910

Submit an Application or Pay an Invoice

If you choose not to submit an application online, completed applications can be emailed to HealthInfo@elpasoco.com, mailed or delivered to the Environmental Health Office.

To pay your invoice online, please note that you must create an account and search for your provided invoice number. Your invoice is not automatically on your account. Incomplete applications will not be accepted. Please contact Environmental Health at: (719) 578-3199 option 3 with any questions.

Submit or Pay Invoice

Permit Partner

Permit Partner is a tool for business owners that helps with estimating the cost of potential permits, applications, inspections, and licenses for new and expanding businesses, special events and zoning requirements.

Permit Partner

View Inspection Reports

Inspection reports are available for the following programs: Retail Food Establishments, Body Art, Childcare, Schools, Waste Tire, and Recreational Water.

Inspection reports are searchable by facility name and address. Reports can be filtered by date range, program type and for Retail Food inspections you can also filter by the result.

Access Inspection Reports

an empty restaurant with tables and chairs

Retail Food Plan Review

Change of Ownership

To open a previously licensed retail food establishment:

An application for a license may be considered without a plan review for an existing retail food establishment if you are planning to purchase, or have already purchased, an existing/previously existing food service operation and are not making any changes to the establishment or equipment. When purchasing an existing/previously existing retail food establishment, the proposed licensee is required to bring the facility up to current building codes and retail food establishment regulations.

Change of Ownership Application

Brick & Mortar: New or Remodel

Open a new retail food establishment or extensive remodel:

Any new construction or extensive remodel on a fixed location will require completion of the Plan Review process prior to construction.

Extensive remodels include, but are not limited to:

Changes or alterations to non-public areas that result in reduction or increase of total space by 25 percent or more.
Increasing seating capacity by 15 seats, or 20 percent (whichever is greater).
Capabilities to handle food, equipment, or utensils in a sanitary manner have been diminished due to a food process, or menu change, that introduces new foodborne illness risks.

Submit a Plan Review Application

Minor remodels include, but are not limited to:

Existing plumbing fixtures (i.e. 3-compartment sink, hand sink, prep sink, dish machine) are relocated.
Replacing or adding equipment.
Construction is being conducted without a building permit (i.e. lighting changes, finish changes).
Replacing a water heater (standard tank-type or instantaneous).

Submit Minor Remodel Application

Site Review of Potential Retail Food Establishments

If you are considering a site for your new Retail Food Establishment that has not been previously licensed.

Site Review Application

Mobile Units

Open a Mobile Unit

A plan review will be required for all new mobile units that have not been previously licensed in El Paso County. If you have purchased a mobile unit that has been previously licensed in El Paso County, you will complete a Mobile Unit Change of Ownership Application.

Change of Ownership

An application for a license may be considered without a plan review for a mobile unit if you are planning to purchase, or have already purchased, a previously licensed mobile unit in El Paso County, and are not making any changes to the unit or equipment. When purchasing an existing/previously existing mobile unit, the proposed licensee is required to bring the unit up to codes and retail food establishment regulations.

Change of Ownership Application

Special Events

Operate at a retail food special event:

All special event food vendors who wish to operate in El Paso County must have a valid El Paso County Public Health Special Event License. A “Special event” means an organized event or celebration at which retail food establishments prepare, serve or otherwise provide food for human consumption.

For those vendors who wish to obtain licensing through El Paso County Public Health, applications will be reviewed by the Environmental Health Division, and to promote public health and prevent foodborne illness, the division will provide training and educational services. Under this program, the division will also respond to complaints received from the public.

Special Event Frequently Asked Questions

Special Event Vendor FAQ

1. When should I apply?
- a. At least 10 days prior to the event.
2. What is a special event vendor?
- a. A food vendor with a temporary set up such as fold out tables and grills, serving food to the public that requires time/temperature control for safety.
3. When do I need a Special Event Permit?
- a. A Special Event Permit is needed for food retailers operating in a temporary setup such as a tent, kiosk, or temporary structure.
- b. If you are making food that does not fall under the Colorado Cottage Food Act, you will need to obtain a Special Event Permit.
- c. If you are providing samples over 3oz, you will need a Special Event Permit.
4. If I have a Special Event Permit from another county, can I operate in El Paso County with my existing permit?
- a. No, you would need to obtain an El Paso County Special Event Permit. We do not honor Special Event Permits from any other Colorado counties.
5. What type of permit do I need?
- a. Limited (funnel cakes, french fries, frozen yogurt, freshly squeezed lemonade, etc.)
  - i. 1 Day Event, 2-8 Day Event, or Multiple Events (good for calendar year)
- b. Full Menu (burgers, gyros, turkey legs, etc.)
  - i. 1 Day Event, 2-8 Day Event, Multiple Events (good for calendar year)
6. What is a 2-8 day event permit?
- a. This is when one event runs 2-4 days consecutively.
7. Why do I need a Special Event Permit?
- a. This is needed to ensure food is being safely served to the public. All permitted and licensed facilities are required to meet the requirements in Colorado Retail Food Establishment Rules and Regulations.
8. When do I need multiple permits?
- a. The Special Event Permit is tied to each point of sale.
- b. If you have multiple booths/tents/setups at a single event, each setup needs a Special Event Permit.
9. How do I obtain a Special Event Permit?
- a. You can apply for a Special Event Permit online, email a completed application to healthinfo@elpasoco.com, or in person at 1675 W. Garden of the Gods Rd, Suite 2044.
10. I am a brick and mortar; can I operate at special events?
- a. Yes, if you obtain a Special Event Permit. Your Retail Food Establishment License covers operation within your brick and mortar. A Special Event Permit will cover operation outside of your facility at the event.
11. What does an inspection entail?
- a. Please reference self-inspection report.

a turquoise food truck on a yellow background

El Paso County’s Special Event Requirement to Operate

Submit an El Paso County Public Health Special Event License with the required license fee and a Special Event Retail Food Establishment Review Form at least 10 days before the event to El Paso County Public Health.
All food preparation must be done at the special event within the licensed establishment or at a RFE Licensed off-site commissary, which has been approved by El Paso County Public Health. Home preparation of food and ice is prohibited.
Only food requiring limited preparation (i.e., seasoning, grilling, reheating, assembling finished products, etc.) shall be prepared or served at the special event.
Extensive food preparation (i.e., vegetable washing/cutting, skinning/cutting raw meat, forming raw hamburger patties) shall not be done at the special event. These procedures must be completed at a RFE Licensed off-site commissary. A food product thermometer with a temperature range from 0-220°F is required to check food temperatures.

Cooking

Follow these requirements for the minimum uniform internal temperatures:

Poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, or stuffing containing fish, meat or poultry: 165°F
Whole cuts of pork, lamb, and beef*, as well as eggs and all other potentially hazardous foods requiring cooking: 145°F
Ground meats (hamburger, sausage), or any meat or fish, that is not a whole cut: 155°F
Game meats of any kind: 155°F
Rare roast beef and rare beef steak: 130°F

Holding

Potentially hazardous foods must be stored at or below 41°F (under refrigeration) or 135°F and above (hot holding) at all times, except when undergoing necessary preparation. Room temperature storage of potentially hazardous food is not allowed. Potentially hazardous foods found in the temperature danger zone between 41°F and 135°F must be discarded.

Reheating

All potentially hazardous foods that have been cooked and then cooled, shall be rapidly reheated to 165° F or more within two hours or less before being served or placed in a hot food storage device.

Crock pots, steam tables, or other hot holding devices are not to be used for heating up food; they are only for maintaining hot food which has already been heated to proper temperature. Electrical equipment is recommended for hot holding. However, propane stove, grills, or any other heat source capable of holding food at 135°F or above may be used as long as it meets the requirements of the local fire authority

Cooling

All potentially hazardous food that has been cooked or held hot must be properly cooled if it will be reused. Food must be cooled from 135°F to 70°F in two hours or less and from 70°F to 41°F within an additional four hours or less.

Mechanical refrigeration is recommended, but ice chests with ice from an approved source (i.e., bagged ice from a store) may be used if potentially hazardous food temperatures below 41°F are maintained. Coolants or cooling packs used as ice substitutes are not acceptable.

Storage and Protection

All food and clean utensils must be inaccessible to the public and protected from dust, dirt and airborne contaminants.
Except for open flame grills, all areas for food preparation and service must have overhead protection. Tents or canopies may be used, but must be constructed of materials that protect the interior of the operation.
Sidewalls are required unless otherwise approved by El Paso County Public Health. Floors are required, unless the establishment site is paved or installed on well-established turf.
Approved dispensing utensils or gloves are to be provided for handling and serving food. Using bare hands to serve ready-to-eat food is prohibited.
An adequate supply of safe water must be provided. Events using a private water supply (such as a domestic well) must submit acceptable water sample results. Water samples shall be taken no earlier than 30 days prior to the event.

Handwashing Facilities & Hygiene

A handwashing facility must be available for employee handwashing. This must include at least a continuous hands free flow of warm running water, soap, individual paper towels and a container to collect the wastewater. This unit must be of adequate pressure and size to facilitate proper handwashing.

A separate container of sanitizer must be present for rinsing/storing wiping cloths to be used on table tops or counters. One capful of liquid bleach added to one gallon of cool water will be acceptable. This should be changed frequently during the day. All utensils in continuous use must be washed, rinsed and sanitized every four hours. If areas for washing are not available, single use utensils may be used or several utensils may be used throughout the day, then taken to a commissary to be properly cleaned. Sanitizer and test strips are required.

Except for clean water, liquid waste must not be dumped into streets, storm drains, or onto the ground. Use the containers to collect wastewater and discard in a sanitary manner (i.e., public restrooms). Chemicals such as liquid bleach or detergents must be stored away from food preparation and display areas.

All personnel must wear adequate hair restraints, and maintain a high degree of personal hygiene, including careful and frequent handwashing and clean clothing.
Smoking, eating, or drinking in any food establishment while working is not allowed.
Unauthorized persons or animals must not be allowed within the establishment.
Any person who has experienced diarrhea, vomiting, or fever within the past 24 hours; or who is jaundiced; or who is infected with a communicable disease, such as a cold or flu; or who has open sores or infected cuts on his/her hands, shall not work in any retail food establishment until symptoms have resolved for at least 24 hours.