Alaska Health Inspection Checklist for Food Trucks

How Alaska Health Inspections Work

The Alaska Department of Environmental Conservation (DEC) conducts routine, unannounced inspections of all mobile food service establishments. Inspections are performed by DEC environmental health officers from regional field offices in Anchorage, Fairbanks, Juneau, and other locations. Inspectors use a standardized inspection form based on the Alaska Food Code (18 AAC 31), which follows a modified version of the FDA Model Food Code. Inspection frequency varies based on the risk level of your operation and your location within the state.

Temperature Control

• Cold-holding foods at 41°F (5°C) or below
• Hot-holding foods at 135°F (57°C) or above
• Cooking temperatures meet minimum requirements (165°F for poultry, 155°F for ground meats, 145°F for whole meats and seafood)
• Thermometers present and calibrated in all refrigeration units
• A probe thermometer available for checking food temperatures
• Proper cooling procedures documented when cooling food from 135°F to 41°F (must cool to 70°F within 2 hours, then to 41°F within an additional 4 hours)
• Reheating for hot holding reaches 165°F within 2 hours

Handwashing

• Handwashing sink is accessible and unobstructed — not used for food prep or warewashing
• Hot and cold running water available at the handwashing sink (minimum 100°F)
• Soap and single-use paper towels supplied at the sink
• Employees are washing hands at proper times (after handling raw food, after using the restroom, after touching face or hair, before putting on gloves, after taking out trash)
• A sign reminding employees to wash hands is posted near the sink

Food Storage and Handling

• Raw meats stored below ready-to-eat foods in refrigeration
• All food stored at least 6 inches off the floor
• Food properly labeled and dated (use-by dates and preparation dates)
• No expired products in the truck
• Food protected from cross-contamination (separate cutting boards and utensils for raw and cooked food)
• Food dispensing utensils stored properly when not in use (handle above the food or on a clean surface)
• All food from approved sources — no home-prepared foods unless from a DEC-permitted home processing facility

Sanitation and Cleanliness

• All food contact surfaces clean and sanitized
• Sanitizer solution at proper concentration (check with test strips — typically 50-200 ppm chlorine or 200-400 ppm quaternary ammonium)
• Three-compartment sink available on the truck or at a designated warewashing facility for washing, rinsing, and sanitizing
• Single-use gloves used properly for handling ready-to-eat foods
• Floors, walls, and ceiling of the truck are clean and in good repair
• Trash receptacles have lids and are not overflowing
• Wiping cloths stored in sanitizer solution between uses

Water Supply and Wastewater

• Fresh water tank is filled from an approved potable water source
• Wastewater tank has capacity at least 15% greater than the fresh water tank
• Wastewater tank is not full or overflowing
• No leaks in the water system
• Water heater functioning and delivering water at minimum 100°F for handwashing
• Wastewater is disposed of only at an approved disposal location
• Water hoses are food-grade and properly stored when not in use

Pest Control and Ventilation

• Service window and openings have screens or are kept closed when not serving
• No evidence of pests (rodents, flies, cockroaches) — particularly important during warmer months
• Ventilation hood and filters clean and functioning
• Exhaust system properly venting cooking fumes
• All openings to the exterior are tight-fitting to prevent pest entry

Permits and Documentation

• Current DEC food service permit displayed on the truck
• Valid food worker cards for all food handlers on duty
• Temperature logs available for inspector review
• Documentation of approved water source and wastewater disposal method
• Certified Food Protection Manager certificate on-site (if applicable)

Common Violations to Avoid

The most frequently cited violations during Alaska food truck inspections are:

• Improper food holding temperatures (too warm in the cooler, not hot enough on the line)
• Handwashing sink not properly supplied or not being used correctly
• Inadequate sanitizer concentration
• Cross-contamination risks from improper food storage order in refrigeration
• Missing or expired food worker cards
• Wastewater disposal not documented or not using an approved method

Use this checklist before every shift to catch issues before an inspector does. In Alaska, DEC inspections can be less frequent in remote areas, but when they occur, inspectors are thorough.