Starting a New or Remodeled Food Business
Plans for remodeling or construction must be submitted to San Juan Basin Health Department for review and advance approval. Pick up plan review packets in the Environmental Health Department of San Juan Basin Health Department. Fee for plan review is $100.00 payable to San Juan Basin Health Department. Please refer to the Colorado Retail Food Establishment Rules and Regulations, Appendix C and D. This appendix must be submitted for review along with floor plans and a list of equipment and a proposed menu for the plan review. (links to Appendix C)
LICENSING
SALES TAX LICENSE is required for the City of Durango and for the State of Colorado.
To obtain a Colorado Sales Tax Account Number, contact:
Department of Revenue Bruce Kolisek 970-248-7140
Forms can be retrieved from their website: (link) WWW.Taxcolorado.Com. Go to forms and select from #CR0100.
LICENSING CONTACTS;
Building and Plumbing Inspections and Permits
City of Durango: 375-4850
LaPlata County: 382-6250
Business License and Liquor License
City of Durango: 375-5010
La Plata County liquor license, County Clerks Office: 375-5010
Electrical Inspections State of Colorado (Durango Office): 259-1300
Food Service License San Juan Basin Health Dept: 247-5702
FOOD SERVICE ESTABLISHMENTS GENERAL REQUIREMENTS
• Plans for remodeling or construction must be submitted to San Juan Basin Health Department for review and advance approval.
• Check with the local building department to receive plumbing, electrical and fire code regulations, including vent hoods and grease traps.
• If you are purchasing or remodeling an existing restaurant, be aware that you may be required to bring the facility up to current codes.
• Determine if the building under consideration has adequate space for your proposed operation. For example, the number of toilet fixtures limits the number of seats allowed in the establishment.
• Floors, walls and ceilings in food preparation and utensil washing areas must be constructed of smooth, durable, non-absorbent, easily cleanable, lightly-colored materials.
• All restaurant equipment must be commercial, NSF-approved design. Residential style equipment and appliances are not acceptable.
• Basic equipment required may include the following:
o Chemical storage
o Adequate storage, dry, refrigerated and frozen
o 3-compartment sinks with drain boards
o hand sinks
o mop sink
o vegetable prep sinks with drain boards
o Stoves
o Coolers
o Food preparation tables
o Thermometers
o Test strips
o Approved cutting boards
o Appropriate rest rooms
o Locker area
o Adequate lighting