Food Inspections
To view a food establishment inspection please select an establishment from the drop-down list.
*Cooper County Public Health Center does not generally inspect restaurants within the City of Boonville. The City of Boonville maintains its own ordinance that falls outside the authority of the County. The exception to this is the Isle of Capri Casino. We are inspecting this facility at the request of the State of Missouri Environmental Public Health Program and with the consent of Glen Bishop Boonville City Health Inspector.
The purpose of Food Safety Inspections per the 1999 Food Code is to “safeguard public health and provide to consumers FOOD that is safe, unadulterated, and honestly presented.”
The Missouri Department of Health and Senior Services contracts with the Cooper County Public Health Center to “conduct inspections of regulated facilities/providers.” Including food service providers. Facilities to be inspected include, but are not limited to, school cafeterias, restaurants, temporary food stands, retail groceries, and food processors.
Inspections will be conducted as follows:
- Low priority once per year
- Medium priority twice per year
- High priority three times per year
The County of Cooper follows the 1999 Food Code in Step with the State of Missouri. Inspections are based upon those guidelines. If you would like to receive a copy of those guidelines please use the enclosed link. If you would like a printed copy please come by the Cooper County Public Health Center to pick one up. There is no fee associated with document.
Food Handler/Safety Classes
The Cooper County Public Health Center cordially invites all establishments to participate in the newly established food service education program.
This program will provide all food handlers’ basic health and safety knowledge that is needed to be compliant with the 1999 Food Code. There is also a separate class designed for all supervisors, shift managers and food department managers. The supervisors after completing the course will have a working knowledge of the 1999 Food Code and the health inspection process.
Food Code Facts:
1-102.10 Intent- Food Safety Illness Prevention and Honest Presentation. The purpose of the 1999 Food Code is to safeguard public health and to provide to consumers FOOD that is safe, unadulterated, and honestly presented.
1-103.10 Statement- The 1999 Food Code establishes definitions; sets standards for management and personnel, food operations, equipment and facilities.
The provision of these classes has been the most requested service of your local public health department. With the local tax revenue source we are now able to provide this service to all food service establishments.
We strongly encourage all businesses to send their managers and employees to this training. The classes are free to anyone wishing to take them. The class course will have to be repeated every three years. At this point the classes remain voluntary.
Who should take the classes? Any place of business that engages in the sale of food for human consumption. All establishments engaged in the sale of food are obligated by law to follow the 1999 Food Code.
Improved education in food safety will benefit everyone, the consumer and the owner.
According to the Center of Disease Control, “ After eating contaminated food, people can develop anything from a short, mild illness, often mistakenly referred to as food poisoning, to a life threatening disease. The CDC estimates the 76 million Americans get sick, more than 300,000 are hospitalized, and 5,000 people die from food borne illnesses each year.
The Cooper County Public Health Center is committed to the prevention of disease.
For a current class schedule please call 660-882-2626 and ask for Sue Wilman.