Restaurant and Health Inspection Scores
The Restaurants and Mobile Food Units in Deschutes County are inspected at least twice a year. Inspections are performed by Registered Environmental Health Specialists employed by Deschutes County Environmental Health Department.
IMPORTANT UPDATE: Looking for restaurant inspections?
From January through June 2024, routine food safety inspections in Deschutes County will look slightly different. Deschutes County Environmental Health Department is participating in a 6-month, county-wide, risk-based study to evaluate the most common violations that could lead to a foodborne illness. While these Approved Alternative inspections are not scored, all critical violations are corrected on site during the inspection or an approved alternative is put in place and reinspections shall be conducted to verify compliance. At the conclusion of the study, Deschutes County Environmental Health will create targeted intervention strategies aimed at reducing the risk of foodborne illness. We thank our participating foodservice operators who are helping us improve public food safety for residents and visitors in our county.
To read more about Risk Factor Studies, explore these sites:
5 Most Common Risk Factors for a Foodborne Illness Outbreak (psu.edu)
Restaurants and Mobile Food Units
The Restaurants and Mobile Food Units in Deschutes County are inspected at least twice a year. Inspections are performed by Deschutes County Environmental Health Department employees. The inspections are unannounced and the inspector is checking for risk factors that could increase the potential for food borne illness. Education is our main tool to help prevent food borne illness and our focus is to teach restaurant employees how to reduce the risk of food borne illness by raising awareness on the importance of hand washing and hygiene, time and temperature control for potentially hazardous foods, and cross-contamination. We also inspect for sanitation and cleanliness of restaurants. Active Managerial Control is critical for restaurants to prevent an outbreak.
The restaurant inspection report reflects the violations observed at the time of inspection. Priority and Priority Foundation Violations carry more risk and have more points deducted. Points can double for repeat violations. Every restaurant starts with a score of 100 and points are deducted from there.
A score of less than 70 results in a Failed To Comply notice being posted on the main entrance. A recheck inspection will be performed to ensure that violations have been corrected.
It must be noted that scores don’t always tell the full story of how a restaurant is performing with regard to safe food handling practices. The scoring system is not perfect and neither are health inspectors or restaurant operators. A low scoring restaurant may never make anyone sick or a high-scoring restaurant may have an outbreak tomorrow. Foodborne illness is an inexact science with MANY risk factors that influence how, when, where, and why an outbreak occurs.
You are encouraged to look for consistent scores when judging a restaurant.
Related Information
The following websites provide information about food borne illness symptoms and treatment.
- Deschutes County Environmental Health Department
- E. coli (CDC)
- Salmonella (CDC)
- Listeriosis (CDC)
- Oregon Public Health
Lodging (Hotels, Motels and R.V. Parks)
Traveler’s accommodations within Deschutes County are required to be inspected at least once every 2 years (bi-annually). Inspections are performed by Deschutes County Environmental Health Department Inspectors. The inspections are unannounced and the inspector is checking for risk factors that could increase the potential for transmission of diseases and for sanitary facility practices. Education is our main tool to help prevent disease transmission and to maintain clean living areas.
Our focus is to teach hotel management and their employees how to reduce the risk of disease transmission by raising awareness on the importance of segregating clean from dirty linens, the need to wash, rinse and sanitize in-room dishes including glasses, mugs, coffee makers and ice buckets, to clean rooms and common areas thoroughly and to receive training on detection and habits of insects and vermin. Active Managerial Control is critical for the oversight and continuity of policies and procedures to prevent unclean and unsanitary conditions.
The traveler’s accommodation inspection report reflects the violations observed at the time of inspection. These inspections provide a summary of the violations or problems noted upon arrival at the facility and a summation of corrections or changes to policy that the management of the facility shall implement to reduce the chance of disease transmission.
While Travelers Accommodation inspections are not scored, these reports show a snapshot view of any violation the Health Inspector observed at the time of inspection. The reports can be a useful public health tool for travelers to see patterns that relate to risk factors, cleanliness, and sanitation.
Related Information
The following websites provide information about traveler’s accommodations and related topics of interest for the traveler:
- Deschutes County Environmental Health Department
- Oregon Public Health
- Survival Guide to Safe and Healthy Travel (CDC)
- Bed Bug Facts (EPA)
Pools, Spas and Wading Pools
The public and semipublic pools in Deschutes County (public pools, and pools at hotel, athletic clubs and apartment/condo) are inspected twice a year for year around operations and once per year for seasonal facilities. Inspections are performed by Deschutes County Registered Environmental Health Specialists. The inspections are unannounced and the inspector is checking for risk factors that could increase the potential for Recreational Water Illness transmission or safety hazards. Education is our main tool to help prevent waterborne illness and our focus is to teach pool operators how to reduce the risk of illness by raising awareness on the importance of:
- How chlorine works as a disinfectant and the importance of routine monitoring of the pools chemical levels (every 4 hours for a pool and every 2 hours for spas and waders).
- Proper use and dosage of chemicals, and interpreting chemical test kit readings.
- Understanding pool filtration, circulation, chemical feed & control and water contamination.
- Providing education and outreach to swimmers and operators on Safe Swimming Behavior.
- Active Managerial Control is critical in pool operations to prevent a disease outbreak.
The inspection report reflects the violations observed at the time of inspection. These inspections provide a summary of the violations or problems noted upon arrival at the facility and a summation of corrections or changes to policy that the management of the facility shall implement to reduce the chance of disease transmission.
While these inspections are not scored, these reports show a snapshot view of any violation the Health Inspector observed and the required corrections. The reports contained herein can be a useful public health tool for bathers to see patterns that relate to water quality and safety hazards.
Bather Facts to Know
- 50-88% of the chlorine used in a pool is there to take care of impurities brought in on the body of the swimmer (deodorant, commercial hair & cosmetic products, skin cells, sweat & dirt)
- A simple rinsing shower can reduce these impurities by up to 50%
- Chlorine does not kill ‘germs’ instantly. Kill times for 1 part per million chlorine in pool water:
- E. coli = 16 seconds
- Hepatitis A virus = 16 minutes
- Giardia parasite = 45 minutes
- Cryptosporidium = 255 hours (yes, hours)
