Denver Food Truck Health Inspection Checklist

What Denver Health Inspectors Prioritize

Denver food truck inspectors follow Colorado Department of Public Health and Environment (CDPHE) food rules and focus heavily on time-temperature abuse, handwashing facilities, and water systems—critical issues in mobile units with limited space. Inspectors verify hot-holding equipment maintains 135°F minimum, cold storage stays at 41°F or below, and three-compartment sinks function properly with adequate hot water and drainage. They also check for proper food sourcing documentation, allergen labeling, and pest prevention measures. Common inspection findings specific to food trucks include inadequate handwashing stations, improper waste water disposal into storm drains, and cross-contamination from shared prep surfaces in tight quarters.

Daily and Weekly Self-Inspection Tasks

Perform daily temperature logs for all refrigeration units at opening and closing, documenting that cold storage reads 41°F or below and hot-holding equipment reaches at least 135°F. Check handwashing station supplies (soap, paper towels, hot/cold water) before service and verify the three-compartment sink has adequate detergent and sanitizer. Weekly, inspect hoses and connections for leaks or contamination, test water temperature calibration, and verify that gray water is properly contained and never discharged onto street or parking surfaces. Review food invoices weekly to confirm all items come from approved suppliers with proper certifications. Keep a simple log sheet in your truck noting these checks—inspectors view proactive documentation as a strong compliance indicator.

Common Denver Food Truck Violations to Avoid

The most frequent violations cited in Denver food truck inspections include improper handwashing (insufficient hot water or missing supplies), time-temperature abuse (food left at unsafe temperatures during service), and lack of food handler certification for staff. Waste water mismanagement—dumping gray water in parking lots instead of approved facilities—is a serious violation with potential fines. Cross-contamination from raw meat or seafood stored above ready-to-eat items, missing or illegible temperature logs, and unlicensed food suppliers also commonly trigger citations. Ensure all staff complete Denver-recognized food safety training, use color-coded cutting boards for different food types, and maintain detailed records of supplier licenses and product deliveries. Keep spare thermometers calibrated and accessible so inspectors can verify your temperature control claims.

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