San Francisco Water Testing Checklist for Food Service

San Francisco Water Quality Requirements

The San Francisco Department of Public Health (SFOPH) requires all food service facilities to maintain municipal water supplies that meet California's drinking water standards, set by the State Water Resources Control Board. Hot water must reach minimum temperatures: 120°F for handwashing and 180°F for equipment sanitization. All food service operations must have regular bacteriological testing through an accredited laboratory, and results must be documented and available during inspections. Private wells and non-municipal water sources require quarterly coliform testing and annual comprehensive chemical testing.

Inspection Checklist Items

Inspectors verify that three-compartment sinks have adequate hot and cold running water, and that water pressure is sufficient (minimum 20 psi for most equipment). Check that backflow prevention devices are installed on all hose connections and regularly certified by a certified backflow device technician. Ensure ice machines are fed only by potable water and cleaned monthly according to manufacturer specifications. Document all water temperature readings daily using calibrated thermometers. Keep lab test results for at least one year, showing total coliform and E. coli absence in samples. Verify that grease traps and wastewater systems are properly maintained and do not backflow into potable water lines.

Common Violations to Avoid

The most frequent citation is inadequate hot water temperature, particularly at handwashing stations—SFOPH requires consistent 120°F minimum. Missing or expired backflow certification is cited regularly; devices must be tested annually by a certified professional. Improper ice machine maintenance and using untreated water sources for ice production are critical violations. Failing to maintain water testing documentation or using non-accredited labs results in violations and fines. Cross-connection hazards (such as unprotected hoses in chemical storage) create immediate health risks and citation. Inadequate sanitizer concentration due to water quality issues requires corrective action before continued operation.

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