Behind the Scenes of Food Safety: How Restaurant Inspections Work

By Samatha Simmons, MS

Ever wonder how restaurants are kept safe and clean? A recent conversation with Brooke Jarlson, REHS from the Burke County Environmental Health Team, gave us a closer look at how food inspections work—and what it means for restaurant owners and customers.

Starting Out: What New Restaurant Owners Need to Know

Restaurant inspections and food safety are often topics people don’t think about until there’s a problem. But behind every clean and well-graded establishment is a process guided by regulations, permits, and dedicated health professionals. In a recent episode of Burke Wellness Waves, hosts Samantha Simmons and Miranda Smith welcomed Brooke Jarlson, REHS from the Environmental Health Team, to talk about how restaurant inspections work and what both owners and the public should know.

Brooke Jarlson began by explaining, If you're buying a restaurant, check with the Environmental Health Office to find out whether you need a transitional permit or a plan review permit. A transitional permit is typically required if you're taking over the restaurant without making major changes, allowing you to operate under the existing setup while your ownership is reviewed. A plan review permit is needed if you plan to remodel, change the menu significantly, or alter the kitchen layout or equipment. This step is crucial to ensure you're set up correctly from day one and in full compliance with public health regulations.

Starting "Check with our office right away," she advises. "It helps avoid delays and ensures you're on the right side of the law from day one."

What Happens If a Restaurant Scores Low?

If a restaurant receives a score below an A (which is 90 or higher), it’s not out of options. Brooke clarified that such establishments are allowed to request a re-inspection within ten days, but instead of submitting a form, operators must call the office directly. They can make this call at any point within that window. Once the request is made, inspectors are required to return within 10 days, sometimes even on the same day.

This second chance allows operators to address any issues and improve their standing quickly. While the timeline gives flexibility to the restaurant, inspectors still take the process seriously to ensure that all problems have been properly corrected before the new evaluation.

Understanding Risk Categories and Inspection Frequency

Not all restaurants are inspected on the same schedule. Brooke Jarlson, REHS, described the risk-based inspection categories. Restaurants categorized as Risk 4 are inspected four times a year, Risk 3 are inspected three times a year, and Risk 2 establishments receive two inspections annually. The classification depends on several factors, including whether the restaurant cooks food, handles raw ingredients, or needs to cool and store items. During inspections, Environmental Health Specialists check temperatures, date markings, handwashing practices, and overall personal cleanliness. While factors like floors and ceilings are inspected, they are considered less critical than issues that could directly cause foodborne illness.

The Summer Cold-Hold Challenge: Seasonal Trends and Smart Solutions

As temperatures climb during the summer months, so do food safety concerns, particularly cold-hold violations. Brooke, a food safety inspector, has noticed a clear seasonal trend: walk-in coolers struggling to maintain the safe threshold of 41°F. Just this week, three restaurants were flagged for coolers running above 38°F, a situation that can quickly lead to food spoilage and costly waste. For business owners, discarding large amounts of compromised food can be financially devastating.

To combat this recurring issue, some restaurants are embracing smart technology. Brooke shared the success story of one operator who installed a mobile-connected thermometer system that sends alerts when cooler temperatures exceed safe limits. During an inspection, the operator demonstrated real-time monitoring, showing a temperature spike to 47.6°F. This proactive approach impressed Brooke, who called it a “smart investment” that not only helps ensure food safety but also protects the bottom line by preventing unnecessary losses.

What About Fees?

While inspections themselves aren’t billed, certain applications carry fees:

• Plan Review: $250

• Transitional Permit: $150

• State Annual Fee: $125 (paid to the state, not the local office)

  
  

All of these are processed through the Environmental Health Office at 110 North Green Street, Morganton, NC 28655

Final Thoughts: Food Safety Is a Shared Responsibility

This episode of Burke Wellness Waves offered a concise yet detailed look into how food inspections are conducted in Burke County. From understanding risk levels to using technology for compliance, Brooke provided valuable insights for both current and prospective restaurant owners. Ultimately, the takeaway is clear: proactive measures and good communication with health officials go a long way in ensuring safe, successful food service operations.