Food inspections are conducted by Environmental Health Specialists (EHS) and Environmental Representatives (ER) and are trained public health professionals with science-based college degrees. The purpose of these inspections is to enforce county, state and federal laws, codes and regulations and to issue health permits.
- During the inspection, the EHS/ER evaluates the manager's control over food-borne illness risk factors including food preparation, temperature of food during cooking, holding and storage, food handling practices and employee health and hygiene.
- The EHS also evaluates good retail practices including the condition of equipment and the physical facilities.
- The EHS then formulates corrective plans and implements interventions in non-compliance situations through education and enforcement.
The Saint Louis County Department of Public Health inspects about 4,600 regulated food service establishments annually. View food establishment inspection reports.