When can an inspection of the food facility occur?

An inspection of a food facility is typically most appropriately conducted when the facility is open or during reasonable hours. This ensures that the inspector can effectively assess the day-to-day operations and food safety practices in a setting that reflects normal business operations.

Conducting the inspection during these times allows the inspector to observe how food is prepared, stored, and served, as well as to interact with staff and management. Such interactions are crucial for gathering information about food handling procedures and to verify compliance with health and safety regulations.

Choosing to conduct inspections when the facility is not too busy may overlook potential violations that could occur when the business is operating at full capacity. Inspections should aim to provide a comprehensive view of the facility's procedures and practices under typical operating conditions.