Health

Food Safety Program

Retail Food License Renewals Update

Retail food license renewal letters were sent via email (to those opted in to receive emails) on November 21, 2025. Renewal letters were also mailed to retail food operators and should have arrived in mid-December. If you have any questions related to your renewal, including address changes, please email us at healthcommunications@larimer.org or call 970-498-6775 for assistance. 

View the Restaurant & Grocery Store Inspections Database Here

Food Safety Program

The food safety program protects public health by working to reduce the factors that cause most foodborne illnesses, ensuring that food sold and served to the public is free of contamination and spoilage and promoting compliance with state food safety laws and regulations through education and enforcement.

  • Licenses and inspects restaurants, grocery stores, delis, concession stands. food processors, mobile food units and pushcarts.
  • Reviews construction plans and inspect new or extensively remodeled food establishments and ones that are changing owners.
  • Investigates foodborne outbreaks and follow ups on consumer complaints
  • Coordinates food safety training for restaurant managers and staff in partnership with Colorado State University Extension.
  • Maintains the Restaurant Inspection Database for the public.

Please check with other regulatory agencies before you begin construction or operate your business, as additional permits, approvals, or requirements may apply depending on the nature and location of the proposed activity/business.

Additional Food Safety Program Information

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Foodborne Illness Reporting

If you think you got sick from eating at a food establishment in Larimer County, please complete the Ilness Complaint Form below. Keep in mind it may take hours or days before you develop symptoms so the source of your illness may NOT be the last place that you ate.  Make sure the provided contact information is accurate so we can contact you to verify the submitted information.  

 Illness Complaint Form 

Restaurant Complaint Reporting

If you have concerns about a restaurant, please complete the Restaurant Complaint form below. 

Restaurant Complaint Form 

If interested in starting a food business in Larimer County

You will need to submit a plan review application, a set of plans with outlined specifications, and a $155 application fee to the health department. Plans and specifications must be reviewed and approved before any construction is started. A plan review is needed to ensure the establishment will be constructed to meet the current food safety regulations and to help prevent costly construction changes.

Getting a license to operate a restaurant or a grocery store

Contact the health department to obtain a license application. When your facility receives approval from the health department to operate, the license application will be approved, and the license will be mailed to the establishment. Licenses must be renewed in January of each year and are valid through December 31 of the licensing year. They are not transferable from one operator to another or from one location to another.

Please check with other regulatory agencies before you begin construction or operate your business, as additional permits, approvals, or requirements may apply depending on the nature and location of the proposed activity/business.

Restaurant and Retail Markets

Submit your license and plan review application here. NOTE: Users will be directed to create an account or log in. 

Guide to Starting a Food Business (English) (Spanish)

The Health Department staff is there to help you from the beginning. Since compliance with all applicable regulations is necessary, it is much more cost effective for you to clearly understand what must be done and to do it right the first time.

Plan Review Application

Colorado Revised Statutes require plans and specifications be submitted to the Health Department for review and approved prior to starting construction or remodeling of any restaurant, grocery store, concession stand or any other type food service operation

2025 Commissary Agreement

Change of Ownership

Retail food licenses are tied to the current owner and location, so they cannot be transferred. If you’re buying or have bought an existing food business and don’t plan to change the building, menu, or equipment, you might not need a full plan review. 

Submit your change of ownership application here. NOTE: Users will be directed to create an account or log in. 

Mobile Units and Push Carts

Mobile retail food establishments include food trucks, trailers, carts and mobile food vending operations that sell prepackaged foods requiring temperature control for food safety.  Mobile units are intended to be just that, mobile and move from one operating site to another. They have a limited operating capacity compared to typical “brick and mortar” establishments that are plumbed to water and sewer systems, wired to the electrical grid, and can support more foodservice equipment, such as refrigeration.  In addition, mobile units may not have the capability to operate in cold or hot weather conditions that can impact plumbing and refrigeration equipment.    

Because of this limited capacity, a mobile unit’s menu needs to be relatively simple. Restricted to cook/heat and serve and simple assembly. Due to the described limitations, mobile units are expected to operate from a commissary or base kitchen for advanced food preparation, servicing, restocking, and maintenance each day they operate.  

Food trucks and trailers where the service of food is from the interior of the unit are called mobile units.  Units that are designed so food is served from the exterior of the unit are considered to be a cart.  Mobile food vending operations that sell prepackaged foods requiring temperature control for food safety, such as packaged frozen meats from a cooler or freezer, or packaged burritos from a hot holding cabinet, are considered prepackage mobile units. Booth setups that may include cooking at a grill and the service of food from a table, under a tent that often operate at a festival or temporary event are not considered to be mobile retail food establishments.

Submit your mobile plan review application here.      NOTE: Users will be directed to create an account or log in.

Requirements

Mobile Plan Review

2025 Commissary Agreement

Engines Off for Food Trucks Grant Program 

The Regional Air Quality Council (RAQC) is offering grants to help Colorado food truck and mobile business owners switch from gas, propane, or diesel generators to clean, quiet electric power systems. Eligible businesses from Larimer County can receive up to 80% of project costs (up to $20,000) to electrify their operations and reduce air pollution.

This program supports cleaner air, healthier communities, lower operating costs for small business owners, and improves the customer experience with less noise and odors from a fueled generator. Funding is limited and awarded on a first-come, first-served basis each grant cycle.

The current grant cycle is open from August 17 to September 18, 2026.

Learn more and apply at EnginesOff.org/Food-Trucks

Temporary special events are single, organized community gatherings that run for no more than 14 consecutive days. These may include farmers markets, town celebrations, fairs, and festivals. This does not apply to regularly scheduled events at fixed venues (e.g., sporting arenas, concert halls, flea markets) or one-time promotional events like grand openings or those served by licensed caterers.

Temporary Event Vendor Requirements

If you plan to operate as a Temporary Event Vendor at an upcoming event, you are required to complete and submit the following materials:

Application Materials

  1. Temporary Event Vendor Application - Download the PDF Application

  2. Submit Your Application Online - All application materials must be submitted through the MyHD portal (Login Required).

Important Deadlines

  • Applications must be submitted at least 14 days before the event date.

  • Late submissions may result in your application being denied.

  • Applications submitted within 48 hours of the event will be charged double the application fee.

Temporary Event Coordinator Requirements

If you are organizing a temporary event that includes food vendors, you must complete and submit a Temporary Event Coordinator Application through the MyHD portal (Login Required).

Important Deadline:

  • Applications must be submitted at least 30 days before the event date.

Once your application is received, our staff will contact you to request a list of participating food vendors. We’ll work closely with you to ensure all vendors are properly licensed and prepared to serve safe, wholesome food at your event.

Cottage Food Requirements

If you plan to sell homemade food products at an event under the Colorado Cottage Foods Act, you must follow state requirements for labeling, allowable products, and food safety.

For full details about requirements, visit the Colorado Cottage Foods Act webpage 

Procedures and Guidelines

  • Vendors must hold a current Retail Food Establishment License issued by Larimer County
    Department of Health and Environment. Licensed mobile food trucks/trailers or carts that hold
    a valid Colorado Retail Food Establishment License are approved provided they operate under the
    original conditions of approval. Non-profit organizations based in Larimer County are exempt from
    licensing requirements.
  • A Vendor Application for Temporary Food Events must be completed by prospective food
    vendors. Vendors wanting to operate multiple booths or points of sale must complete an
    application for each.
  • Vendors operating at events that are more than 1 day in duration must operate from an
    approved commissary that is within 60 minutes or 60 miles of the event. Vendors must
    provide a written commissary agreement with their vendor application.
  • Preparation of food at the event site is to be limited to the service of pre-prepared foods,
    simple assembly of prepared foods or cook and serve only. Advanced, multi step food
    preparation that includes cooking and cooling or complex assembly, must be conducted in a
    commissary kitchen. Service of food prepared, cooked or stored at home is prohibited.
  • To allow workers to wash their hands, a hand washing station must be provided within the
    food booth. Use of hand sanitizers is not a replacement for required hand washing.
  • The following supplies are required: food probe thermometer, food handlers gloves, sanitizer,
    sanitizer test strips, trash bins, means to protect food and clean equipment from the elements.
  • All liquid waste from cooking processes, hand washing, and sanitizer buckets must be
    collected and disposed of in a sanitary sewer.
  • Vendors with full service operations that conduct cooking, reheating unpackaged foods, or
    assemble orders must hold a current food safety managers certification. A copy of the
    certification must be on site.

Questions?

If you have questions concerning these requirements or need application assistance, please call 970-498-6776.

Food Safety, Preparation and Preservation

The common goal of food establishment operators and regulators is to assure safe food is provided to consumers. The implementation of an Active Managerial Control (AMC) program can help achieve this goal. AMC is a proactive approach to control foodborne illness risk factors and to minimize the occurrence of food safety violations.

Regulatory inspections emphasize the recognition and correction of violations that exist at the time of inspection. Recurring violations have traditionally been handled through re-inspections, assessment of fines or other enforcement actions. Operators of food service establishments routinely respond to inspection findings by correcting violations, but often do not implement proactive systems to prevent them from recurring. While this type of inspection and enforcement system has done a great deal to improve basic sanitation and to upgrade facilities, it emphasizes reactive rather than preventive measures to food safety.

Using AMC concepts, establishments can develop Standard Operating Procedures (SOPs) to address food safety issues. Once the SOPs are developed, staff can be trained on how to follow these procedures. A proactive approach to food safety can be made to monitor food temperatures, reheating techniques, cooling procedures, address employee illnesses, hand washing and glove use, as well as schedules for cleaning. Using AMC can lead to an empowered staff that can take an active role in the overall operation of the establishment and is able to handle food safety issues when they arise.

Please complete the AMC assessment to identify strengths and weaknesses in your food safety program.

Food Establishment Logs

Policies

Enforcement

Signs

ALLOWED: SERVICE ANIMALS

A service animal is a dog or miniature horse that is individually trained to perform a task or service for a person with a disability. Employees may ask a customer: 1) "Is the animal required because of a disability?" and 2) "What task does it perform?" If any animal, even a service animal, is out of control of the owner or not housebroken, that animal can be asked to leave the business. However, the business owner must make it's services or goods available to the person with a disability. 

NOT ALLOWED: Pets, assistance, companion, and emotional support animals.

In section 25-4-1615 of Colorado Revised Statutes, pet dogs are allowed to be on outdoor patio areas of food establishments, at the establishment's discretion. This means that some restaurants may allow dogs on patios and others may not. There are requirements to ensure safety and sanitation if a restaurant decides to allow pet dogs on outdoor patios. 

Location: Pet dogs may only be in outdoor/patio/dining areas. 

Entrance: There must be a separate entrance to allow easy access for pet dogs that do not allow the pet dogs to pass through the indoor seating area or allow access to the food production area. 

Leash: Pet dogs must always be on a leash or in a pet carrier. Pet dogs must always be under control of the owner. 

Furniture and Seating: Pet dogs are not allowed on benches, chairs, tables, bars or any other furniture. 

Food Preparation: The outdoor dining area must not be used for food preparation. Filling drink glasses from a pitcher is allowed. 

Dog Waste: Pet dog-friendly patios must be free of dog waste at all times. The establishment must provide dog waste bags and a separate waste receptacle for dog waste to go into. Dog waste receptacles must be discarded at least once a day. Staff must monitor the areas to ensure cleanliness and areas free of waste. 

Staff and Dogs: Staff are not allowed to feed, pet, or hold dogs. 

Signs: Clear signage must be posted for the following: separate entrance, dogs must remain on leash, dogs are not allowed on furniture, and for owners of pet dogs to clean dog waste with provided cleaning supplies. 

Glassware and Dishware: Pet dogs are not allowed to eat, lick, or drink off dishes or glassware. 

 

During a power outage event lasting four hours or more, follow this food safety guidance:

Retail

Facilities such as restaurants, cafeterias, convenience stores, grocery stores

When Outage Occurs

  • Keep track of the time the outage begins.
  • Stop using gas or solid fuel cooking and heating equipment if the exhaust hood and make-up air systems stop working. Using this equipment without proper ventilation can lead to a dangerous build up of toxic fumes that may cause injury or death.
  • Throw away any foods that are in the process of being cooked but have not yet reached their final cooking temperature.
  • After 4 hours without power, any food items where perishable foods must be kept at temperatures below 41°F for refrigerated foods or above 135°F for hot food was not maintained should be discarded

Stop Preparing Food If:

  • Food cannot be kept at safe temperatures.
  • There is no hot water.
  • There is not enough water pressure.
  • You cannot wash, rinse, and sanitize utensils properly.
  • There is not enough light for employees to work safely.

Residential - When in Doubt, Throw it Out!

  • Your refrigerator will keep food safe for up to 4 hours during a power outage. Keep the door closed as much as possible.
  • Discard refrigerated perishable food such as meat, poultry, fish, eggs, and leftovers after 4 hours without power.
  • Throw away any food that has been exposed to temperatures 40°F or higher for two hours or more, or that has an unusual odor, color or texture.
  • If the power is out for more than a day, discard any medication that should be refrigerated, unless the drug’s label says otherwise. Consult your doctor or pharmacist immediately for a new supply.
  • Never taste food to determine its safety. 
  • Visit FoodSafety.gov for detailed guides on how to handle specific food items after a power outage.