Food Service Facility Information
I would like to open a restaurant in East Hartford. What do I need to do?
As with any business in East Hartford, in order to open a food service facility the operator would first need to comply with all building code and zoning requirements. The Health Department recommends beginning discussions with the Inspections and Permits and Development Departments as soon as you have a business concept. The Development Department can assist you with finding a potential location if necessary. Once a potential location is identified, the business owner should work with these departments as well as the fire marshall and the Health Department simultaneously, to expedite the restaurant’s opening.
To formally consider a new establishment for a food service license, the Health Department requires a completed application, floor plan of the restaurant drawn to scale, proposed menu, plan review fee (for Class 2,3, and 4 establishments) and an annual license fee. The application and supporting documentation must be submitted through the Town’s online permitting portal located here. Directions for navigating the permitting system can be found here. If the restaurant will be a Class 2, 3, or 4 establishment, the restaurant owner must also supply proof of Certified Food Protection Manager training (CFPM) prior to opening. Once the Health Department has received the application materials, the application is reviewed in a timely manner and the owner will receive feedback on the plan. An inspector may contact the owner with questions about the plan or menu prior to finishing his or her review. After the plan is approved, a pre-operational inspection will be conducted of the facility. During this inspection, any refrigeration equipment must be operational and the facility must be clean of dust and construction debris. Other necessary items such as soap and paper towels in a dispenser at hand sinks must also be in place. Inspectors are available to check the progress of construction prior to the final pre-operational inspection. We recommend that owners take advantage of this in order to ensure the final inspection goes smoothly. The facility will either pass the pre-operational inspection, or the inspectors will note items that need to be corrected prior to opening. A re-inspection would be scheduled after the department has been notified that the deficient items are corrected. Once the facility has passed the pre-operational inspection, the Health Department will contact the Inspections and Permits Department to ensure a Certificate of Occupancy will be issued. Once this has been confirmed, the Health Department will issue a Foodservice License.
Some other items to consider:
- Any store, grocery, take out or sit-down facility that sells perishable food to the public in East Hartford requires a food service license from the Health Department.
- The Health License is not transferable. If you purchase a restaurant you must apply for a food service license even if you are keeping the same menu items and equipment.
- The Health Department must be notified of and approve any equipment or menu changes during the construction process.
- New restaurants and those that change ownership are now required by state regulation to install an automated grease recovery unit (AGRU) or an outdoor, underground 1000 holding tank, unless they can demonstrate to the Metropolitan District Commission (MDC), our municipal water company, that they will produce a minimal amount of grease.
- The Health Department strongly recommends consulting with town departments prior to purchasing a building or signing a lease. Doing this allows a prospective restaurant owner to estimate the costs involved with opening the food service facility.
If you have any questions regarding constructing or purchasing a food service facility in East Hartford please contact the Health Department at 860-291-7324.
Health Department Checklist for New Food Service Establishments:
- Submit completed application via online permitting portal
- Plan review fee and an annual license fee
- Floor plan of all food preparation and storage areas
- Proposed menu
- Proof of Certified Food Protection Manager (CFPM) training prior to opening
- Documented compliance with AGRU requirements from the MDC
- Pass pre-operational inspection by Health Department
- Certificate of Occupancy approved by Inspections & Permits Department
- Sign approved by Development Department