Food facilities mechanical ventilation plan check process

Read:

• Food plan check process 
• Plan check guide for food facilities
• California Retail Food Code – a.k.a. CalCode

Provide one (1) complete set of plans drawn to scale of 1/4" to 1'. The plan must be designated for construction only. The layout of the facility including the location of existing equipment must be included on the plans. If you don’t include all of the required information, we have to deny your application.

Get more details on how to prepare your plans in plan check guide for food facilities and the mechanical ventilation plan submission checklist.

Reviewing some examples of food facility applications will also give you a sense of how to design your project.

• Floor plan example
• Equipment checklist example
• Hood diagram example

You may need to fill out one or more of these forms below and include with your food facility plan check application and mechanical ventilation plan submission checklist.

• Food facility data sheets
• Standard operating procedures rapid cooling potentially hazardous food, if applicable  
• Storage water heater calculations or  On-demand water heater calculations, depending on the style of water heater you will have in your facility
• Refrigeration calculations  if there is a change in menu.                                                             
• Hood exhaust data sheet

Material samples are required when equipment is installed in a new area (without already approved finishes). 

As with other projects, we do not need physical samples for common materials like stainless steel, FRP, quarry tile, etc. For these materials, just note on the application or through other documentation the finish materials in the proposed area.

Please make sure:

• Samples and photos are labeled with the same name you used on the Room Finish Schedule in the plans.

The color and texture of the material are clear in the photo — if they’re not, we will need a physical sample.  Arrange all of your samples on a material sample board that is 11" by 17 " or smaller.  Make sure they are securely fastened to the board. 

When replacing, adding, or changing mechanical ventilation in your facility, you need to get a licensed mechanical engineer or mechanical contractor to fill out the hood exhaust data sheet. They’ll write down details about the hood you plan to use. You’ll submit the form as part of your application.

Look up licensed architects and mechanical engineers at the Department of Consumer Affairs.

If you have cooking or warming equipment that won’t be under a hood, you need to fill out a hood exemption application form. Submit the form along with equipment specification sheets. 

Request a food facility pre-submittal plan check meeting (Optional)

For a fee, we offer a one-hour consultation to review your application, plans, and documents for completeness before submission. This can save you time and potential delays later by identifying and addressing any issues upfront. Please note that this consultation is not a formal review. We are not approving or rejecting your project. Instead, we are providing feedback to help you strengthen your application before official submission. 

Make sure you haven’t forgotten anything!  Refer to the mechanical ventilation plan submission checklist - it tells you everything you need to submit.

You must submit all application materials at the same time. If you forget a required part of the application, we might not be able to accept your application and you will need to resubmit.

Currently, we are unable to accept electronic submissions for plan review. 

Deliver or mail your food plan check application, checklist, and fee to us using the contact information and office hours on this page. To pay by credit card, call our office.

Please note that applications won't be processed until the fee is received. 

If you choose to submit your application in person, please arrive at least an hour before closing time to allow for processing.