North Dakota Food Truck Health Inspection Checklist

Before the Inspection

Health inspections for food trucks in North Dakota are conducted by the NDDoH Food and Lodging Division or authorized local health officials. Inspections evaluate your compliance with the North Dakota Food Code, which is based on the FDA Model Food Code. Your initial inspection must be passed before your food establishment license is issued, and subsequent inspections occur periodically throughout the year. Use this checklist to ensure your food truck is fully prepared.

Certified Food Protection Manager

• At least one Certified Food Protection Manager (CFPM) on staff with current certification
• CFPM certification from an accredited program (ServSafe, NRFSP, or Prometric) available for review
• CFPM present or available during the inspection
• All food handlers trained in basic food safety and hygiene practices

Food Storage and Temperature Control

• Cold holding equipment maintaining food at 41°F (5°C) or below
• Hot holding equipment maintaining food at 135°F (57°C) or above
• Calibrated food thermometers available and in use
• Raw meats stored below ready-to-eat foods in refrigeration units
• All food stored at least six inches off the floor
• Food items properly labeled and dated with use-by dates
• No expired food products present
• Temperature logs maintained and current

Food Preparation and Handling

• Proper handwashing technique followed (20 seconds with warm water and soap)
• Gloves used appropriately and changed between tasks
• Separate cutting boards and utensils for raw and ready-to-eat foods
• Cross-contamination prevention measures in place
• Cooking temperatures verified with a calibrated thermometer
• Proper cooling procedures followed for hot foods (135°F to 70°F within 2 hours, then 70°F to 41°F within 4 hours)
• Reheating to 165°F within 2 hours for previously cooked foods

Handwashing Station

• Dedicated handwashing sink separate from food preparation and dishwashing sinks
• Hot and cold running water available at the handwashing sink
• Soap and single-use paper towels supplied at all times
• Handwashing sink accessible and unobstructed during all hours of operation
• "Wash Hands" signage posted at the handwashing station

Water Supply and Waste Water

• Potable water supply of adequate capacity for the day's operations
• Fresh water tank in good condition with no leaks
• Waste water tank at least 15% larger than the fresh water tank
• Waste water disposed of at an approved facility (commissary or designated dump station)
• No discharge of waste water onto the ground or into storm drains
• Water system protected from contamination and backflow

Equipment and Surfaces

• All food contact surfaces smooth, non-porous, and easily cleanable
• Equipment in good repair and functioning properly
• Three-compartment sink available for washing, rinsing, and sanitizing utensils (or approved alternative)
• Sanitizer solution at proper concentration (test strips available)
• Ventilation hood and filters clean and functioning
• Fire suppression system inspected and current (if required)
• Fire extinguishers (Class K near cooking equipment, ABC general purpose) charged and accessible

Pest Control and Waste Management

• All openings screened or sealed to prevent pest entry
• No evidence of pest activity (droppings, gnaw marks, live insects)
• Trash receptacles with tight-fitting lids
• Waste removed frequently and disposed of properly
• Exterior of truck clean and free of grease buildup

Documentation

• NDDoH food establishment license displayed prominently (or application if initial inspection)
• Certified Food Protection Manager certificate available
• Commissary agreement on file and accessible
• Sales tax permit from the Office of State Tax Commissioner
• Vehicle registration and commercial auto insurance documentation
• Temperature monitoring logs current and available for review
• Cleaning and sanitizing schedule maintained

Common Inspection Violations to Avoid

The most frequently cited violations during North Dakota food truck inspections include improper food holding temperatures, inadequate handwashing practices, missing or expired CFPM certification, cross-contamination risks from improper food storage, and insufficient sanitizer concentration in warewashing. Addressing these areas proactively will significantly improve your chances of passing your inspection on the first attempt. If violations are found, the inspector will provide a written report with required corrections and a timeline for re-inspection.