A CONSTRUCTION INDUSTRY AND OWNERS GUIDE TO FOOD

A CONSTRUCTION INDUSTRY AND OWNERS GUIDE

TO FOOD ESTABLISHMENTS IN ALBUQUERQUE

PLANNING

IS CRUCIAL

WHEN ARE PLANS REQUIRED?

STARTING WITH

BASIC PRIORITIES

DESIGN YOUR NEW FOOD

SERVICE ESTABLISHMENT

WITH THE BASICS IN MIND.

MAKE SURE THAT:

 All structural and operational requirements of the appropriate ordinances will

be met. Copies of City Ordinances are available for review in the City Clerk’s

Office. Ordinances may also be viewed online at www.cabq.gov.

 Foods on the premises will not be contaminated by rodents, insects or filth.

 You arrange your facility and equipment to minimize potential food

contamination by employees and patrons, yet maximize the ease of operating

equipment.

 You optimize easy, effective and efficient cleaning, sanitizing and maintenance

of your food service equipment and surrounding areas.

WHAT’S

THE MENU?

 Your menu is integral to

the Environmental

Health plan review

process.

 Please include a menu

or list of foods and

beverages you will be

offering along with your

plans.

 If you are building your new food facility from the ground up.

 If the space you are renting has not been a food business in its most recent use.

 If you are making changes to an existing food business plans may be required.

 If you are taking ownership of an existing restaurant and aren’t remodeling, plans are

not required. Call the Environmental Health Department at (505) 924.3623 to schedule

a pre-opening inspection.

 For more details you can go on line to see the City of Albuquerque Revised

Ordinances, Chapter 9, Article 6: Albuquerque Food Sanitation Ordinance or the 2009

Federal Food Code.

 FasTrax is an optional fee-based service.

 Reduced time for plan review.

 Assigned plan expediter.

 Guaranteed initial plan review completion date.

 Faster, easier, simpler.

 FasTrax services are available from 8 AM to 5

PM Mondays through Fridays on the ground

floor of Plaza del Sol, 600 Second NW.

To inquire about or request FasTrax service -

call 505-924-3959 or 505-924-3313.

IN A RUSH? TRY

KEYS TO

SUCCESS

City of Albuquerque

Environmental Health

Department

Plan Review Section

2nd & Roma NW

(505) 924-3623

Planning Department

2nd & Roma NW

 Building and Inspection

(505) 924-3959

 Mechanical/Plumbing

(505) 924-3957

 Electrical Inspection

(505) 924-3313

 Zoning

(505) 924-3457

 Hydrology

(505) 924-3981

 Solid Waste Disposal

(505) 924-3631

 Transportation Development

(505) 924-3630

Fire Department

Inspection Division

2nd & Roma NW

(505) 924-3611

 ALL plans must get prior approval from the City agencies listed at the left

before you begin construction.

 Submit your architectural plans to the Plan Check Office,.

 The plans will then be routed and reviewed by the appropriate City

agencies.

PROPER FACILITY DESIGN WHERE

DELICIOUS, WHOLESOME AND SAFE

FOOD IS SERVED.

PLAN APPROVAL

PROCESS

APPROVING

AGENCIES

SUBMIT YOUR PLANS

FOR REVIEW

1. Submit your plans to the Plan Check Office at 600 2nd St. NW.

2. Plans will then be routed and reviewed by the appropriate City agencies.

3. All construction plans must be certified by a Registered New

Mexico Professional Architect and/or Engineer.

4. Following approval by the appropriate City agencies, you will be issued a

building permit. This permit allows you to begin construction or

remodeling activities. Construction may not begin until a building permit

is issued.

5. If a building is going to be demolished, you need a demolition permit.

Call the Building Department at (505) 924-3965.

6. Once construction is complete, the Environmental Health Plan Review

Section will conduct a final construction inspection then issue you a

Certificate of Occupancy.

 Please call (505) 924-3623 at least 24 hours in advance before a

final Environmental Health Construction Inspection is desired.

7. Once the Certificate of Occupancy is issued, a Pre-Opening Operational

Inspection must be conducted before you can open for business.

 Please call (505) 768-2600 to schedule this inspection.

8. You may register the business with city treasury prior to completion of

the work.

9. If you need a health permit in order to begin the process of applying for a

liquor license call (505) 768-2716.

For further information on the plan submittal and review process please call

(505) 924-3965.

PLAN REVIEW REQUIREMENTS

PLUMBING:

 Three-compartment sink with two drain boards at least 18” in width is required in all food establishments and bars.

 Dishwasher or glass washer (optional) must be NSF (National Sanitation Foundation) listed.

 Hand washing sink(s) with mixing type faucet and soap and paper towel dispensers. The sink must be used

exclusively for hand washing and must remain accessible at all times.

 Hand washing sinks shall be conveniently located near food preparation and dishwashing areas. Hand washing sinks

should be within 25’ of work stations. Splash guards may be required if the hand wash sinks abut food preparation or

service areas.

 A dedicated vegetable or food preparation sink is strongly recommended.

 A utility or mop sink or curbed cleaning facility is required. Mop water may not be disposed of in toilets. Mop sink area

must be provided with hot and cold water at a mixing faucet, racks or other means to air dry mops must be supplied.

Draw a vacuum breaker on the plans, if a hose can be attached to a faucet.

 Plumbing riser and waste schematic for any plumbing work performed.

 Provide an equipment layout and information on drainage requirements for specific equipment.

 The utensil washing facility must be at least a three (3) compartment sink with two (2) 18” drain boards. Each sink

compartment must be large enough to accommodate the largest pot or utensil.

 Adequate hot water is required. Peak hot water demand calculations must be provided on plans, including tank size

and recovery rate of hot water heater.

 Indirect drainage to an approved receptor via an air gap is required for any food related equipment. This includes all

sinks used for food preparation or ware washing. Other equipment may include a walk-in cooler drain, dishwasher, ice

and soda machines, ice cream dipper wells, salad bars and steam tables.

 Backflow/anti-siphonage protection is required for all hose bibs. Additional protection devices are required on

equipment plumbed with a waterline.

 Grease traps are required for all businesses with a three compartment sink regardless of menu.

 Grease trap size calculations are required on plans.

 For grease trap requirements, consult the Uniform Plumbing Code and the City of Albuquerque, Plumbing and

Mechanical Section. Albuquerque Bernalillo County Water Utility Authority, Pollution Prevention Program also requires

the installation of grease traps in food businesses.

 For dumpster drainage requirements, consult City of Albuquerque Solid Waste Disposal 924-3631.

 Where water heaters are more than 60’ from fixtures, a recirculation pump may be required or multiple water heaters

may be installed.

LIGHTING:

 At least 110 lux (10 foot candles) at a distance of 30” above the floor is required in walk-in refrigeration units and dry

storage areas.

 At least 220 lux (20 foot candles) are required at a surface where food is provided to customers (such as a buffet) or

where fresh produce or packaged food is sold or offered to consumers. Similar lighting is required inside reach in or

under counter refrigerators and at a distance of 30” above the floor in areas used for hand washing, ware-washing,

toilets and equipment storage areas.

 At least 540 lux (50 foot candles) is required in all areas where employees work with utensils such as knives, slicers,

saws or grinders and any areas where employee safety is a concern.

 Illustrate the source of lighting and ventilation for each room as required. Protective coverings over lighting in food

preparation areas are required.

RESTROOM:

 Toilet facilities for public and employee use as required by law. Access to public restrooms may not be through the

food processing area. Illustrate soap and towel dispensers and waste receptacles on the plans.

 Soap and paper towel dispensers (electric hand dryers may be used in lieu of disposable towel dispensers in

restrooms).

 Self-closing doors at restrooms.

 Sanitary napkin disposal container or covered waste receptacle in women’s

restrooms.

 Mechanical ventilation is required.

ELECTRICAL:

 Spec sheets are required for all food related equipment. Spec sheets must be attached to the plan set.

 All equipment used in food establishments must be certified by an NSF or other ANSI accredited certification

program. Electrical equipment must be UL listed or have other approved safety certification. All equipment must be

commercial – no residential equipment is allowed.

 A floor plan indicating placement of equipment is required for plan review purposes.

 All equipment shall be constructed of approved material and be easily cleanable.

 Table mounted equipment must be sealed to the table or counter OR elevated on legs to provide 4” clearance

between equipment and table or counter to facilitate cleaning.

 Floor mounted equipment should be mounted on castors or wheels whenever possible to facilitate cleaning.

 Floor mounted equipment not mounted on wheels or castors should be sealed to the floor around the entire

perimeter of the equipment. The sealing compound should be pliable, retain elasticity and provide a waterproof and

vermin proof joint.

 Equipment elevated on legs must provide at least a 6” clearance between the floor and the equipment.

 Equipment not easily moveable by one person must have adequate space between and behind equipment to be

sufficient to permit cleaning.

 Equipment butted together or having spreader plates, the resulting joins must prohibit the accumulation of debris.

 Equipment butted against a wall must be sealed or sealed to the wall to prevent liquid waste, dust and debris from

collecting between the wall and the equipment.

 A minimum two section storage facility is required to store toxic items

such as cleaners, sanitizer, insecticides and rodenticides. Illustrate

location and the design of the storage unit.

EXHAUST HOODS:

 The Fire Marshal determines if and when an exhaust hood is required.

 Type I Hoods are required over cooking equipment that produces

grease, smoke, excessive steam, heat, condensation, particulate

matter, odors or create indoor sanitation and indoor air quality

problems.

 Type II Hoods shall be installed over equipment that produces steam,

heat, mists, condensation, fumes, and non-grease laden vapors.

 Completely enclosed electric convection ovens, microwave ovens,

toasters, coffee makers, steam tables, rice cookers and other equipment that doesn’t create indoor air quality or

sanitation problems are not required to be installed under an exhaust hood. Equipment that meets UL 197

standards do not need to be installed under exhaust hoods, enclosed chicken rotisseries, are an example of this

type of equipment.

ROOM FINISH:

 A finish schedule for walls, floors, ceilings and coved juncture base must be provided for food prep areas, dish wash

area, storage and restrooms for Plan Review purposes.

 Walls and ceilings shall be light colored, smooth, nonabsorbent and easily cleanable. Food areas with ceiling tile

must have vinyl faced, smooth, non-fissured easily cleanable tiles.

 Exposed Concrete Masonry Unit (CMU) walls are acceptable as long as the mortar joints are flush, are thoroughly

sealed and painted with at least two coats of enamel or polyurethane.

 FRP panels or other nonabsorbent water resistant wall protection is recommended in dish washing or other wet

areas, such as around mop sinks.

 Stainless steel panels should be installed under exhaust hoods, behind cooking equipment.

FOOD

PROTECTION:

Include sneeze guards on

buffets and any other

areas where food might

need protection from

contamination.

BUILD TO KEEP PESTS OUT:

 Minimum #16 mesh screens are required on all

operable windows.

 Include screen doors on all doors that employees

might be tempted to open for ventilation.

 Air curtains are recommended on delivery doors.

 Exterior doors and serving windows must be self-

closing.

CITY OF ALBUQUERQUE

CONSUMER HEALTH PROTECTION DIVISION

ENVIRONMENTAL HEALTH DEPARTMENT

The status of plans under review, may be checked on line at www.cabq.gov/planning/bldgsafety

Scroll down to Quick Links and click on Plan Review Comments.

 After all construction inspections are completed and approved, a certificate of occupancy may be issued.

 A pre-opening inspection (Operational Inspection and permit application by Environmental Health Dept.) must be

conducted prior to opening the food business.

 Health Permits are not valid until a certificate of occupancy has been issued and all fees have been paid.

CHECK THE STATUS

OF PLANS UNDER REVIEW

Although you will be issued a building permit, other conditions apply that must be met. For instance, if your project is

located within a landfill gas buffer area, approval from Environmental Health Department, Environmental Services

Division may be required. Or, if the project involves air quality issues, you will be directed to contact the Environmental

Health Department, Air Quality Division Office at (505) 768-1972 for additional information and requirements.

CONDITIONAL APPROVAL

CONSTRUCTION INSPECTIONS

CERTIFICATE OF OCCUPANCY

HEALTH PERMITS

One Civic Plaza, Albuquerque, NM, 87103 505.768-2600 tel 505.768.2698 fax www.cabq.gov/envhealth