Oregon Health Inspection Checklist for Food Trucks

How Oregon Health Inspections Work

Oregon mobile food unit inspections are conducted by the Oregon Department of Agriculture (ODA) Food Safety Division or by county health departments that operate under ODA authority — most notably the Multnomah County Health Department in Portland. Inspectors evaluate compliance with the Oregon Food Sanitation Rules (OAR 603-025-0030), which govern food safety, equipment standards, sanitation, and documentation for all mobile food units in the state. Inspections are typically unannounced, and violations are classified by severity. Critical violations that pose immediate health hazards may result in a unit being shut down on the spot until corrections are made.

License and Documentation Verification

• Valid ODA mobile food unit license (or Multnomah County food establishment license) displayed on the unit
• Operations and menu items match what was approved during the licensing process
• Current commissary or servicing area agreement on file and available for inspector review
• Oregon Food Handler Cards for all food workers on-site and current (valid for three years)
• Business license for the city where you are currently operating
• Fire department clearance or fire suppression system inspection certificate (if cooking equipment is present)

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 Oregon Food Sanitation Rules minimums: 165°F for poultry, 155°F for ground meats, 145°F for whole meats, fish, and eggs cooked to order
• Calibrated probe thermometer available and in active use for checking food temperatures
• Thermometers present and visible in all refrigeration units and hot-holding equipment
• Proper cooling procedures followed: 135°F to 70°F within two hours, then 70°F to 41°F within four additional hours (six hours total)
• Previously cooked food reheated to 165°F within two hours before hot-holding
• If using time as a public health control (instead of temperature for certain foods), written procedures and time-stamped documentation must be available on-site

Handwashing

• Handwashing sink accessible, unobstructed, and used exclusively for handwashing (not for food prep, warewashing, or dumping liquids)
• Hot and cold running water available at the handwashing sink
• Soap and single-use paper towels stocked at the sink at all times
• Employees observed washing hands at required times: before starting work, after handling raw meat or poultry, after touching face or hair, after using the restroom, after handling trash, after eating or drinking, after sneezing or coughing, and before putting on new gloves
• No bare-hand contact with ready-to-eat foods — gloves, tongs, deli tissue, or utensils required

Food Storage and Handling

• Raw meats stored below ready-to-eat foods in all refrigeration units (proper vertical separation to prevent cross-contamination)
• All food stored at least six inches off the floor
• Food properly labeled with common name and date marking where applicable
• No expired or spoiled products on the unit
• Separate cutting boards, knives, and preparation areas for raw proteins and ready-to-eat foods
• All food obtained from approved commercial sources — no home-prepared ingredients
• Food dispensing utensils stored properly: handles above the food or on a clean, sanitized surface
• Ice used for beverages stored and dispensed separately from ice used for food cooling
• All food protected from contamination during transport from commissary to operating location

Sanitation and Cleanliness

• All food contact surfaces clean and sanitized between uses and between different food types
• Sanitizer solution at proper concentration — verify with test strips (chlorine: 50–200 ppm; quaternary ammonium: per manufacturer label, typically 200–400 ppm)
• Wiping cloths stored in sanitizer solution between uses
• Three-compartment sink available on the unit or at the commissary for the wash-rinse-sanitize cycle
• Single-use gloves used properly and changed between tasks, after contamination, and at least every four hours during continuous use
• Interior walls, floors, and ceiling of the unit are clean, smooth, nonabsorbent, and in good repair
• Trash receptacles have tight-fitting lids and are not overflowing
• No personal belongings stored in the food preparation or storage areas

Water Supply and Wastewater

• Fresh water tank filled with potable water from an approved source (your commissary)
• Wastewater tank capacity at least 15% greater than the fresh water tank
• Wastewater tank not full, with no leaks, drips, or overflow
• Water system fully enclosed and protected from contamination
• Water heater functioning properly, providing hot water at all sinks
• Water pressure adequate at all faucets for proper handwashing and warewashing

Pest Control and Ventilation

• All openings (service windows, doors, vents) equipped with screens or kept closed when not in active use
• No evidence of pests: rodent droppings, gnaw marks, live or dead insects, insect harborage, or nesting materials
• Ventilation hood and grease filters clean and functioning properly over all cooking surfaces
• Exhaust system properly venting cooking fumes and smoke to the exterior of the unit
• Adequate air circulation inside the unit to prevent condensation and moisture buildup

Fire Safety

• Commercial fire suppression system (Ansul or equivalent) installed over all cooking surfaces and serviced within required interval
• Class K fire extinguisher for grease fires, fully charged and within reach of cooking area
• ABC-rated fire extinguisher, fully charged and accessible
• Propane tanks externally mounted, properly secured, and compliant with NFPA standards
• Fire department clearance certificate available on the unit (if required by your local jurisdiction)

Oregon-Specific Inspection Notes

Several aspects of Oregon inspections differ from other states:

• ODA as primary regulator — Inspections are conducted by ODA Food Safety Division staff or county health officials operating under ODA authority. This agricultural-department model is unusual and means inspectors may also be knowledgeable about food sourcing and ingredient integrity.
• Food Handler Card for all workers — Oregon requires every food worker to hold a valid Oregon Food Handler Card, not just managers. Inspectors will verify that all workers on shift have current cards.
• No sales tax documentation — Unlike most states, inspectors will not check for sales tax permits or displayed tax registration numbers because Oregon has no sales tax.
• Commissary verification — Inspectors may verify your commissary agreement and ask about your servicing schedule, wastewater disposal practices, and food storage procedures at the commissary.

Run through this checklist before every shift. Consistent self-inspection is the most reliable way to maintain compliance, avoid costly violations, and protect your ODA license in Oregon's active inspection environment.