The California Health & Safety Code requires the Yolo County Environmental Health Division, to inspect any place that sells or gives away food to the public.

Food facilities are grouped into categories based on size, function, and type of food preparation. A facility may have a permit for more than one category. For example, some restaurants may be regulated as a restaurant and a caterer.

Types of facilities that fall under this classification include public and private elementary and secondary schools as well as hospitals and detention facilities.

A caterer is person (or entity) who supplies food and beverages and/or related services to any off premise private function. Catering is common at outdoor events and also at special functions including weddings, parties or large organized picnics.

A market is a retail business where food products are sold but where food preparation does not take place. This would include grocery stores that do not have food preparation areas (i.e.: bakery, deli, meat counter, etc) in addition to gas station “mini-marts”. 

A bar is an establishment that serves drinks. In rare cases one facility may have two programs; one for the bar and one for the restaurant, rather than the “Restaurant with Bar” program. This would occur if the bar and restaurant had separate owners or food preparation areas. 

A restaurant is an establishment that serves food. This is the most common category in Yolo County. Facilities that fall under this category include dine-in restaurants, take-out facilities, diners, cafes, ice-cream parlors, juice bars, sandwich shops, and fast food facilities.  

An establishment that serves food and drinks. In rare cases one facility may have two programs; one for the bar and one for the restaurant, rather than the “Restaurant with Bar” program. This would occur if the bar and restaurant had separate owners or food preparation areas. Facilities in this category are issued a separate operating permit for the bar and the restaurant in rare cases.

This category represents retail facilities that both sell and prepare food products including grocery stores that have a food preparation area such as a deli, bakery or meat counter. 

A satellite food distribution facility is the location where food is prepared, packaged and distributed. The food is then stored and served in an approved facility operated by a non-profit organization, school, or government agency. An example would be a central school cafeteria where all the meals for the entire school district are prepared and packaged before being distributed to the other schools. 

A bakery is an establishment where products such as breads, cakes and pastries are prepared from raw ingredients.

A commissary is the central kitchen or food preparation and storage facility for mobile food vehicles and vending machines. This facility serves as a location where food is stored and prepared before it is moved to the mobile vehicle to be sold. This facility is also a location where dishes and utensils are stored and washed.

These facilities are a type of “boarding house” that are typically operated out of a large single-family residence. Guests are generally accommodated overnight in private rooms and meals are served, often in the hosts dining room.