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- Revising a Food Business
Revising a Food Business
Revisions include changing the menu, changing equipment, changing the layout of kitchen, changing a commissary, or adding catering or specialized processes.
Click on the links below to go directly to those topics:
- Frequently Asked Questions
- Plan Review Process
- How to Turn in an Application Online
- Remodel Revision Plan Review Application
ESTIMATED TIME UNTIL THE FIRST REVIEW OF THE REMODEL OR REVISION PLAN REVIEW APPLICATION 
The estimated timeline for the first review of a submitted remodel or revision plan is currently at 12 weeks. The plans are sent to a queue to be reviewed on a first come-first served basis, regardless of the type of plan review submitted. Exact time until the first review is dependent on the number of applications submitted and may be longer.
FREQUENTLY ASKED QUESTIONS / PREGUNTAS FRECUENTES
If you have any other questions about the Plan Review process, contact the Snohomish County Health Department Food Safety voicemail line at 425-339-8730 or Email Food Safety.
Plan review process
There are six main steps to the plan review process. Click on the titles below for information on each of the steps.
1. SUBMITTAL. Submit everything listed on the plan review checklist, along with the plan review fee. Incomplete applications are not accepted. Prior to submittal, applicants are encouraged to use our Agency Resource List to contact their local building and planning departments for additional requirements and to obtain water and sewer/septic approval.
2. SCREENING. The application will first be screened to make sure all of the necessary information has been included. Once the application is screened, you will receive an email with your service request number which you can use to check the status of the application online.
3. REVIEW. The plans are sent to a queue to be reviewed on a first come-first served basis, regardless of the type of plan review submitted. The estimated timeline for the first review of submitted plans is located above. Exact time until first review is dependent on the number of applications submitted and the completeness of the application(s) and may be longer.
4. RESULT OF REVIEW. The plan reviewer will send a response letter, either approving or disapproving the project. A disapproval letter may be sent for a variety of reasons: missing application items, unclear plans of operation, incomplete or unreadable floor plan, and lack of necessary equipment are just a few examples. You may resubmit at any time, and the resubmitted plans will be reviewed in the order that they are received. Once an approval letter is received, you may begin construction on your project.
5. PRE-OPERATIONAL INSPECTION. Once the project is completed, you will contact the plan reviewer to schedule a pre-operational inspection. This inspection will ensure that the project has been built, remodeled, or implemented according to the approved plans and approval letter.
6. ANNUAL OPERATING PERMIT. Once the facility passes the pre-operational inspection, you must purchase your annual operating permit prior to opening for business.
We accept applications in person, by mail or online.
Snohomish County Health Department
Attn: Food Section Plan Review
3020 Rucker Avenue
Suite 104
Everett, WA 98201-3900
HOW TO TURN IN AN APPLICATION ONLINE
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Food Safety
Food Safety voicemail line:
425-339-8730Foodborne Illness Reporting
Voicemail line: 425-339-8680
Foodborne Illness Notification System (FINS)Complaint Reporting
Washington State Reporting System
Voicemail line: 425-339-8730
Email Food SafetyHours
Monday through Friday
8 a.m. to 3:45 p.m.
Please arrive no later than 3:30 p.m.Physical Address
3020 Rucker Avenue
Suite 104
Everett, WA 98201Phone: 425-339-5250
Related Documents
- Agency Resource List (PDF)
- Commissary Agreement (PDF)
- Commissary Log and Wastewater Disposal Log (PDF)
- Spanish Commissary Log Wastewater Disposal Log (PDF)
- Minimum Equipment Requirements for Restaurants (PDF)
- Preoperational Inspection Checklist (PDF)
- Minimum Requirements for Mobile Units (PDF)
- Mobile Preoperational Inspection Checklist (PDF)
- Sales Site Agreement (PDF)
- Food Permits and Fees
- Spanish Food Permits and Fees
- Acidification of Sushi Rice for Food Safety and HACCP Plan Guide (PDF)
- Using Time as a Control for Sushi Rice Safety (PDF)
- General Food Code Variance Request (PDF)
- Variance Form A Curing Smoking Foods for Preservation (PDF)
- Variance Form B Acidification of Rice (PDF)
- Variance Form B Using Food Additives to Render Non-PHF (PDF)
- Variance Form C Reduced Oxygen Packaging (PDF)
- Variance Form D Molluscan Shellfish Tanks (PDF)
- Variance Form E Custom Processing of Animals (PDF)
- Variance Form F Alternative Methods of Food (PDF)
- Variance Form G Sprouting Seeds or Beans (PDF)