Who We Are: Environmental Health works in partnership with the food service industry and the public to reduce or eliminate the known causes of food borne illness.
Why We are Here: The Food prepared for and served to the public can be a vehicle for the transmission of a variety of communicable diseases. For many, food borne illness results only in discomfort or lost time from work. But for some, especially preschool age children, older adults and those with impaired immune systems, food borne illness is more serious and may be life threatening. The Centers for Disease Control and Prevention (CDC) estimates that 76 million people experience food borne illness and 5,000 deaths occur in the United States each year. Research by the CDC has consistently shown that most food borne illness outbreaks are caused by mishandling food and occur within the retail segment of the food industry: restaurants, markets, schools, churches, camps, institutions and vending locations, where ready-to-eat food is prepared and provided to the public for consumption.
IF YOU SUSPECT YOU HAVE FOOD BORNE ILLNESS, OR HAVE QUESTIONS ABOUT FOOD SAFETY AND INSPECTIONS, CONTACT US AT 541-278-6394.
What Does Environmental Health Do?:
Enforce Food Sanitation Rules
Provide Training and Education
Administer Food Handler Certification Exams
Perform Routine Field Inspections of: RV Parks, Restaurants, Pools & Spas, Schools, Organizational Camps, Hotels & Motels.
What is a Temporary Restaurant? Each person or organization that wishes to sell or give out food to the general public during a special event is required by Oregon law to obtain a temporary restaurant license. Every food booth must apply for a separate license for every event where food is served.
This applies to any establishment operating temporarily in connection with any event where food is prepared or served to the public. Examples Are: Farmers Markets, Festivals, Concerts, Fairs, Circuses, Carnivals, & Flea Markets.
FOOD SANITATION INFORMATION
- Oregon Health Authority Food Sanitation Rules.
- Click here for Fact Sheets and to learn more information regarding food sanitation rules from Oregon Health Authority
TEMPORARY RESTAURANT LICENSE INFORMATION
- Temporary Restaurant Application Form
- Temporary Restaurant Setup and Guidelines
- Benevolent Meal Site
- Temporary Hand Wash Station-Español -Available Soon Online/ If needed, call 541-278-6394.
- Information about Intermittent and Seasonal Permits.
- Fact Sheet #16: Food Exempt from Licensing
- Fact Sheet #32: Prohibiting Bare hand Contact at Temporary Events for Exempt Operations.
- Exempt Foods Agreement Form
RESTAURANT AND BED AND BREAKFAST
All restaurants and food establishments must obtain a license and pass health inspections to assure that the establishment meets food sanitation standards. This applies to all restaurants and also bed and breakfasts. You must obtain a license and a plan review before opening a new restaurant or remodeling a restaurant: Food Service Plan Review Packet and Food Service License Application. Please contact us if there is a change in ownership or there are changes made to the menu items.
TOURIST FACILITY
All hotels, motels and bed and breakfast establishments must be licensed. They also must pass regular health inspections. This applies to any establishments that have sleeping facilities that are to be rented on a daily or weekly basis to travelers or transients for a charge or fee paid for rental or use of facility.
Tourist Accomodation Application and Travelers' Accommodation Rules
Hotel Food License Flow Chart -Coming Soon Online/Call 541-278-6394.
MOBILE UNIT INFORMATION
A mobile food unit is any vehicle that is self-propelled, or can be pulled or pushed down a sidewalk, street or highway. Food may be prepared on this vehicle, and the vehicle is used to sell and dispense food to the public. • Mobile units must be mobile at all times during operation. The unit must be on wheels. • The unit, all operations and the equipment must be integral to the unit.
Mobile Unit Plan Review Packet in English & Spanish
Food Service License Application
Mobile Food Unit Operation Guide
Public Swimming Pools & Spas must be licensed and pass regular health inspections. This applies to all public pools, spas, wading pools, and similar water recreation sites.
You must obtain a plan review and license before building a new public pool or spa OR remodeling a public pool or spa. Please contact us prior to changing any of the following:
• Pump • Filter • Heater • Disinfection device.
Facilities are considered public if they are: • Associated with more than 4 housing units (including apartments, condo associations and neighborhood associations), • Private clubs
• Fitness clubs • Hotels • Motels • Schools • Commercial concerns or parks • Recreation Departments.
Types of public pool facilities include: General use - any member of the general public can pay at the door & Limited use - membership, or member guest status, is required for use.
Pool & Spa Resources:
Oregon Health Authority Pool Rules
Oregon Health Authority Spa Rules
Application for Permit to Construct/Alter Pool or Spa
Public Swimming Pool or Spa Daily Record Sheet
CPO Training Dates -Please call to check for training dates, 541-278-6394.
ONSITE SEPTIC TREATMENT SYSTEM
UCO Health issues septic system permits for households that are not served by public sewer. These households usually depend on septic systems to treat and dispose of wastewater.UCO Health is also responsible for conducting inspections on these systems to ensure that they are installed properly to provide adequate treatment and prevent sewage exposure to the public. A septic system is the most common method of sewage treatment for homes and businesses that are not connected to an area wide sewage system. In its basic form, a septic system consists of a septic tank, where solids settle and decompose, and a drainfield where liquid discharged from the tank is treated by bacteria in the soil. More information can be found at Oregon Septic Smart.
Septic Forms:
Site Evaluation Packet The site evaluation packet is used for the determination of site suitability for a new on-site septic system.
