20160517121918.pdfEnvironmental Health Division
Ed Sharp MAY 172016
2016
Tricon Commercial Construction
385 Old Corvallis Rd
Hamilton, MT 59840
Subject: Proposed Remodel Safeway #1297, 23632 Hwy 99, Edmonds
Dear Mr. Sharp:
Your plans have been reviewed with the Rules and Regulations of the State Board of Health, and with
the policies of the Snohomish Health District. With the addition of the following conditions, the plans
are approved.
1. The conditional approval of the plans for the Safeway #1297 produce area was based upon
the plans submitted April 21, 2016. Any changes to these plans will void this approval.
2. Three-cornpartment sinks must be NSF or equivalent listed with rounded corners and integral
drainboards at both. ends. The basins of the three -compartment sink must be large enough to fit the
largest item needing to be washed.
3. An indirect waste drain (an air gap) is required for the food preparation sink, three -compartment
sink„ and any equipment in which food is placed. Please note that a direct drain to a grease trap is
not considered an indirect drain even if the grease trap is indirectly drained.
4. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required
between the handwash sink and all food preparation areas.
5. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required
between the handwash sink and the three compartment sink and between the handwash sink and
the food preparation sink.
6. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks
and at the same time provide hot water to all handwash sinks.
7. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility
must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational
inspection. This is required so that proper testing of the 15 -second time requirement for hot water
availability can be completed.
8. All food service equipment, both new and used, must be listed by the National Sanitation
Fo ndation (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of
holding food at temperature of 41'F or below.
9. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed
food service establishment. Used equipment must be clean, in proper operating condition, and in
good repair. Used refrigeration must be capable of holding at a temperature of 41 OF or below.
10. Extra wall protection is required on walls behind all sinks and food preparation counters and tables.
Sinks in corners must also have wall protection on the side walls. A 16 -inch high backsplash of
plastic laminate, fiberglass -reinforced plastic or equal is acceptable.
11. Floors must be surfaced with a durable, nonabsorbent, easily cleanable material. Expansion joints,
seams, saw cuts and the like in concrete floors in all areas, including customer seating areas, must
be filled and sealed so as to provide a smooth and cleanable surface.
3020 Rucker Avenue, Suite 104 a Everett, WA 98201-3900 a tel: 425.339.5250 0 fax: 425.339.5254