Food facility construction plans: What to include for review

Have 2 sets of your construction plans, drawn-to-scale in ink. Include the following:

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Building permit application

See how to apply for a building permit.

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Index

• Include all major plan components and scope of your work in a "sheet index."

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Existing floor plan

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Proposed floor plan

• All equipment to scale
• View a floor plan example in these PDF slides.

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Equipment specification sheets

• All water heaters
• All dish machines
• Other equipment (refrigeration, cooking, ventilation)

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3-compartment sink with dual-integral drainboards

Big enough for the largest equipment and utensils to be submerged to clean.

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Hand-washing sinks

Have enough, and make sure they are accessible and conveniently located for people to use.

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Food preparation sink

• At least an 18-inch by 18-inch by 12-inch sink
• With an 18-inch by 18-inch drainboard

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Mop sink

Include:

• Approved back flow prevention device or vacuum breaker
• Mop rack
• Chemical storage shelf

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Dry food storage area

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Bin storage area

Indicate where you keep your large green, blue, and black City collection bins for:

• garbage
• recycling
• compost

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Finish schedule

Required for all rooms, including:

• walk-in refrigeration units
• food service, preparation, and storage
• dishwashing
• mop sink
• trash bin collection

Floors, walls, and ceilings surfaces must be durable, smooth, nonabsorbent, and easily cleanable.

A 3/8-inch radius cove base must be continuous with the finished floor and extend a minimum of 4 inches up the wall.

You may be required to submit physical samples for review and approval before you buy and install.

View more finishing details in these PDF slides.

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Mechanical floor plan

Label equipment related to any exhaust ventilation systems on the exterior of the building, such as exhaust fans, make-up air units, and louvers.

• Schedule
• Floor plan
• Roof plan

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Plumbing floor plan

List all the plumbing fixture installations (plumbing schedule).

Label all floor sinks and floor drains.

Include water heater information and calculations.

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Restrooms

Make sure people do not pass through food preparation, food storage, or utensil washing areas to use the restrooms.

Restrooms should have:

• Liquid soap and paper towel dispensers or automatic hand dryers
• Self-closing device on restroom doors

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Menu

List all the food and drink items you plan to serve.

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Related pages

Go to Get approval to build or remodel your food facility.

Go to current Environmental Health fees. 

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