The primary purpose for food facility inspections performed by Environmental Health is to prevent foodborne illness. When inspections are performed, observed violations are identified as either "Major" or "Minor."

Major Violations (identified in red) need to be corrected immediately because they are most likely to result in foodborne illness. Major violations typically fall into one of the following five categories identified by CDC as the major risk factors for foodborne illness:

  • Food from unsafe sources
  • Inadequate cooking
  • Improper holding temperatures
  • Contaminated equipment
  • Poor personal hygiene

Minor Violations (identified in blue) are less critical conditions that still need to be corrected in a timely manner because they create non-sanitary conditions for the preparation of food.

Note: Our web-based reporting system was updated on June 25, 2013 to include site-specific observations in addition to the violation categories. For inspections occurring after June 25, this new, more specific information can be obtained by clicking on any of the red or blue violation categories.


Food Facility Details

  841 GRAND Ave
  OROVILLE, CA 95965
Google Map
02/25/2018:  Regular Inspection
Violations:Major - 0
 Minor -
10/02/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  observed 1/2 inch gap under back door. repair and seal gap to prevent entry of vermin
  observed damaged wall between walk in cooler doors. repair wall
12/08/2016:  Regular Inspection
Violations:Major - 0
 Minor -
  No paper towels in restroom.
  Provide labels on ice bags with name and address of facility.
  Clean floor under utensil sink and rid of bottles/canned beverages. Clean floor in between walk-in coolers to remove dead bugs and debris. Repair damaged wall between walk-in coolers to facilitate cleaning.
  Clear utensil sink drainboards of bottle/canned beverages.

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