Montana Food Truck Health Inspection Checklist

Before Your Inspection

Montana food truck health inspections are conducted by DPHHS inspectors or county health department officials, depending on your location. The Montana Food Code is based on the FDA Model Food Code, so inspection criteria follow nationally recognized food safety standards. Whether you are undergoing your initial pre-opening inspection or a routine follow-up, use this checklist to ensure you are fully prepared.

Documentation and Permits

• Current DPHHS food establishment license displayed prominently in the truck
• Valid commissary agreement on file and available for inspector review
• Certified Food Protection Manager (CFPM) certification for at least one staff member
• Employee health policy documentation acknowledging illness reporting requirements
• Copy of your approved menu on file with DPHHS or the county health department
• City business license for your operating location (if required by the municipality)
• Any supplemental county health permits if operating in a county with additional requirements

Food Safety and Temperature Control

• Cold-holding units maintaining food at 41°F (5°C) or below
• Hot-holding equipment maintaining food at 135°F (57°C) or above
• Calibrated food thermometer available and in use
• Temperature logs being maintained for all refrigeration and hot-holding units
• Proper thawing procedures followed (refrigerator, cold running water, microwave, or cooking)
• Date marking system in place for ready-to-eat foods held more than 24 hours
• Raw meats stored below ready-to-eat foods to prevent cross-contamination
• No food stored directly on the floor

Handwashing and Personal Hygiene

• Dedicated handwashing station separate from food preparation sinks
• Hot and cold running water at the handwashing station
• Liquid soap and single-use paper towels stocked at all times
• Handwashing sign posted at or near the handwashing station
• Employees wearing clean outer garments and appropriate hair restraints
• No bare-hand contact with ready-to-eat foods (gloves, utensils, or deli tissue used)

Equipment and Surfaces

• All food-contact surfaces are smooth, nonporous, and easily cleanable
• Cutting boards in good condition with no deep grooves or cracks
• Equipment clean and in good working order
• Three-compartment sink or approved alternative for wash-rinse-sanitize procedure
• Sanitizer solution at proper concentration (test strips available)
• No unapproved household equipment being used for commercial food service

Water Supply and Waste Water

• Potable water tank of adequate capacity for the day's operations (typically 30+ gallons)
• Water tank made of food-grade material with a sanitary fill connection
• Gray water (waste water) tank at least 15% larger than the potable water tank
• Gray water tank equipped with a shut-off valve and discharged at an approved facility
• No gray water being discharged onto the ground, into storm drains, or into unapproved areas

Ventilation and Fire Safety

• Exhaust hood and ventilation system clean and functioning properly
• Grease filters in place and cleaned regularly
• Fire suppression system installed, inspected, and current (if cooking with grease or oil)
• Class K fire extinguisher accessible near cooking equipment
• ABC fire extinguisher accessible in the truck with a current inspection tag
• Propane tanks secured, connections tight, and no detectable leaks

Pest Control and Waste Management

• All openings (windows, service windows, vents) screened to prevent pest entry
• No evidence of pest activity (droppings, gnaw marks, live insects)
• Trash receptacles with tight-fitting lids available for customer and operational waste
• Garbage removed frequently and disposed of at the commissary or approved facility

Truck Condition and Organization

• Interior floors, walls, and ceiling in good repair, smooth, and cleanable
• Adequate lighting throughout the food preparation and service areas
• Light fixtures shielded or shatter-resistant
• Personal belongings stored separately from food and food-contact items
• Cleaning supplies and chemicals stored away from food and labeled properly

After the Inspection

The health inspector will provide a written report noting any violations found. Violations are typically classified as critical (posing an immediate health risk) or non-critical (procedural or maintenance issues). Critical violations usually must be corrected immediately or within a short timeframe, while non-critical violations may be given a longer correction timeline. Keep all inspection reports on file in your truck for review. Montana's Certified Food Protection Manager requirement means you should have a qualified person on staff who can address violations promptly and implement corrective actions.