Food facility construction plans: What to include for review

Have 2 sets of your construction plans, drawn-to-scale in ink. Include the following:

Building permit application

See how to apply for a building permit.

Index

• Include all major plan components and scope of your work in a "sheet index."

Existing floor plan

Proposed floor plan

• All equipment to scale
• View a floor plan example in these PDF slides.

Equipment specification sheets

• All water heaters
• All dish machines
• Other equipment (refrigeration, cooking, ventilation)

3-compartment sink with dual-integral drainboards

Big enough for the largest equipment and utensils to be submerged to clean.

Hand-washing sinks

Have enough, and make sure they are accessible and conveniently located for people to use.

Food preparation sink

• At least an 18-inch by 18-inch by 12-inch sink
• With an 18-inch by 18-inch drainboard

Mop sink

Include:

• Approved back flow prevention device or vacuum breaker
• Mop rack
• Chemical storage shelf

Dry food storage area

Bin storage area

Indicate where you keep your large green, blue, and black City collection bins for:

• garbage
• recycling
• compost

Finish schedule

Required for all rooms, including:

• walk-in refrigeration units
• food service, preparation, and storage
• dishwashing
• mop sink
• trash bin collection

Floors, walls, and ceilings surfaces must be durable, smooth, nonabsorbent, and easily cleanable.

A 3/8-inch radius cove base must be continuous with the finished floor and extend a minimum of 4 inches up the wall.

You may be required to submit physical samples for review and approval before you buy and install.

View more finishing details in these PDF slides.

Mechanical floor plan

Label equipment related to any exhaust ventilation systems on the exterior of the building, such as exhaust fans, make-up air units, and louvers.

• Schedule
• Floor plan
• Roof plan

Plumbing floor plan

List all the plumbing fixture installations (plumbing schedule).

Label all floor sinks and floor drains.

Include water heater information and calculations.

Restrooms

Make sure people do not pass through food preparation, food storage, or utensil washing areas to use the restrooms.

Restrooms should have:

• Liquid soap and paper towel dispensers or automatic hand dryers
• Self-closing device on restroom doors

Menu

List all the food and drink items you plan to serve.

Related pages

Go to Get approval to build or remodel your food facility.

Go to current Environmental Health fees.