Inspection records prior to August 2017 are not available online due to changes in the inspection database. If you need to view an earlier inspection or do not see the information you are looking for, please contact your local Environmental Health Officer.
If you have any questions about the public inspection portal, please contact us at our Food Safety Help Desk.
This inspection information includes those retail food establishments located outside the Municipality of Anchorage and all Processors or Wholesalers within the state. The Municipality of Anchorage has its own food safety and sanitation program for retail food establishments. If you are looking for information about a restaurant or other type of food establishment located within the Municipality of Anchorage, please visit their Food Safety Inspection Results website.
About Our Inspections
The major emphasis of our Food Establishment Inspections is to focus attention on Foodborne Illness Risk Factors that have been shown to be directly linked with the causes of foodborne illnesses.
Remember that any inspection report is a 'snapshot' of the day and time of the inspection. On any given day, a restaurant could have more or fewer violations than noted here. An inspection may not be representational of the overall, long-term cleanliness of the establishment. Also, at the time of the inspection, violations are recorded but often corrected while the Environmental Health Officer is still at the establishment. These are designated as Corrected on Site (COS). Violations that are cited on consecutive inspections may be designated as Repeats (R).
Foodborne Illness Risk Factors and Public Health Interventions
Risk factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention (CDC) as contributing factors in foodborne illness outbreaks. These are prioritized by being on the front page of the inspection report.
Good Retail Practices
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals and physical objects into foods. These are found on the second page of the inspection report.