Bismarck's Environmental Health Division routinely inspects licensed food establishments in Bismarck. The frequency of inspections is based on a system of risk categorization which involves types of foods served, the preparation steps these foods require, volume of food, populations served and previous compliance history. Routine food inspections are typically unannounced.
Click the link below to view Bismarck's current quarterly food inspections:
- QUARTERLY (JANUARY - MARCH 2018) FOOD INSPECTIONS
- QUARTERLY (OCTOBER - DECEMBER 2017) FOOD INSPECTIONS
Environmental Health inspections for all other licensed facilities can be viewed online through Bismarck's eTRAKiT system.
Bismarck's food code has two types of violations: Critical and Core. A critical violation is a provision of the food code whose application contributes directly to or supports the elimination, prevention or reduction an acceptable level, hazards associated with foodborne illness or injury. Critical violations include items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling and handwashing. A core violation is a provision in the food code that is not designated as a critical item. Core violations include items that usually relates to general sanitation, operation controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design or general maintenance.
In layman's terms a critical violation is an item that has a greater likelihood of causing foodborne illness or injury.
|Examples of Critical Violations||Examples of Core Violations|
|Knowledgeable Person in Charge||Hair Restraints|
|Lack of, or Improper Handwashing||General Cleaning of Non-food Contact Surfaces|
|Obstructed Handsink||Broken Equipment|
|Bare Hand Contact with Ready to Eat Foods||Not Storing Food/Utensils/Linens 6 Inches Off the Floor|
|Improper Food Temperatures||Towel Drying Utensils|
|Date Marking||Food Labels|
|Utensil Washing||Dispensing Utensils|
|Cross Contamination||Thermometers in Coolers|
|Food Consumption in Non-designated Area||Floor/Wall/Ceiling Maintenance|
|Consumer Advisory||Keeping Fixtures Supplied|
|Food from Unapproved Sources||Sanitize Test Kit|
|Cleaning and Sanitizing Frequency of Equipment||Storage of Personal Items|
Corrective action must be taken to address critical violations noted at the time of inspection. A follow up inspection may occur if:
- A food establishment has 4 or more critical violations cited during an inspection.
- A repeat violation (i.e. a reoccurring violation from the most previous inspection) is observed.
- A facility has a violation(s) that the Environmental Health Specialist wants to ensure has been properly addressed/corrected.
Popular Food Inspection Terms
"COS" stands for Corrected on Site.
"PHF" stands for Potentially Hazardous Food which is food that requires time-temperature control to prevent the growth of microorganisms and the production of toxins. Some examples include dairy products, meat, poultry, fish, shellfish, cooked vegetables, sprouts, sliced melons, cut tomatoes, cut leafy greens, tofu and untreated garlic and oil mixtures.
"PIC" stands for Person in Charge.
"RTE" stands for Ready to Eat. Ready to eat foods are edible without additional preparation to achieve food safety.
If you would like further clarification on a specific item, please contact Bismarck's Environmental Health Division at (701) 355-3400.