Seattle Daycare Health Inspection Checklist

What Seattle Health Inspectors Examine

Seattle inspectors evaluate daycare facilities against Washington Administrative Code (WAC 170-295) and Seattle-King County Health Department food safety standards. Key inspection areas include handwashing station accessibility (hot and cold running water, soap, paper towels), food storage temperatures (refrigerators at 41°F or below, freezers at 0°F or below), and allergen labeling on all food items. Inspectors also verify that meals meet nutritional guidelines, kitchen equipment is properly sanitized, and staff have current food handler permits and first aid certification. Documentation of temperature logs, cleaning schedules, and incident reports are mandatory and regularly reviewed.

Common Seattle Daycare Violations

The most frequent violations in Seattle facilities involve improper food storage, inadequate handwashing protocols, and cross-contamination risks. Inspectors cite violations for storing raw meat above ready-to-eat foods, failing to label food with preparation dates, and not maintaining separate utensils for different food groups. Temperature control failures—such as leaving prepared food at room temperature longer than 2 hours—trigger immediate corrective action notices. Staff not washing hands between diaper changes and food preparation, and missing or incomplete temperature logs are also consistent violation patterns. Minor violations receive written warnings; repeat or severe violations can result in loss of operating license.

Daily & Weekly Self-Inspection Tasks

Establish a morning routine: check all refrigerator and freezer temperatures before serving food, inspect food for signs of spoilage or freezer burn, and verify handwashing stations are stocked and functional. Daily logs should document temperatures at opening, midday, and closing, plus any discrepancies corrected immediately. Weekly tasks include deep-cleaning kitchen equipment, inspecting cutting boards and utensils for cracks or wear, reviewing allergen labels on all foods, and auditing staff food handler certifications. Monthly, rotate through facility areas (storage, prep zones, dining areas) using a detailed checklist and photograph problem areas for training purposes. Keep all records for 30 days minimum and share results with your DCYF licensing specialist during announced and unannounced visits.

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