Food Facility Inspection Report Information

Inspection Report Information

Welcome to the Glenn County Food Facility inspection report page. This site posts scanned PDF copies of Glenn County food facility inspections. You will find copies of the most recent routine inspections, along with any re-inspections or complaint investigation reports that occurred in the same period. New facilities or those that have recently changed ownership will usually have less inspection data available. We will post new inspection reports every few weeks.

The Glenn County Environmental Health Department began posting inspection results for food facilities on August 1, 2006. 

Inspections conducted prior to August 1, 2006 and those for temporary events are not posted on this web site. You can view a copy of these inspection reports by contacting the Glenn County Environmental Health Department directly at the address listed below. 

Comments, Requests for More Information or Data Corrections

The Glenn County Environmental Health Department makes every effort to maintain this site with accurate and up-to-date information. Nonetheless, despite our best efforts, occasional errors or omissions do occur. If you have a comment about this site, a request for more information, or if you want to report a data error or omission, you may contact us by phone, in writing or via e-mail:

Glenn County Environmental Health Department
225 N. Tehama Street
Willows, CA 95988
(530) 934-6102


Due to the time-sensitive nature of foodborne illness investigations, we ask that you report any suspected case of foodborne illness or food poisoning directly to this office by calling (530) 934-6102 during normal business hours, 8:00 a.m. - 5:00 p.m. Monday through Friday.

Common Food Facility Inspection Terms

California Retail Food Code (CalCode): is part of the California Health and Safety Code dealing with retail food facilities. This code sets the operating requirements for food facilities. CalCode went into effect on July 1, 2007. 

Cross Contamination: is the transfer of harmful microorganisms from one food to another by means of a non-food surface (equipment, utensils, human hands etc.), or from storing or thawing raw meat or poultry above other foods. 

Diligent Preparation: is a process in which a food handler is actively engaged in the preparation of a food item. 

Foodborne Illness: consuming contaminated foods or beverages causes foodborne disease. Many different disease-causing microbes, or pathogens, can contaminate foods, so there are many different foodborne infections. In addition, poisonous chemicals, or other harmful substances can cause foodborne diseases if they are present in food. All of these are possible causes of “food poisoning,” although the exact symptoms depend on the source of the contamination. 

For more information on foodborne illness please visit the Centers for Disease Control (CDC) Food Safety Page. 

Critical Violations: are violations that pose an immediate threat to public health. Critical violations must be corrected at the time of the inspection and may require a follow-up inspection. 

Major Violations: are serious violations of the law. Major violations that are also “Critical Violations” represent an immediate threat to public health and must be corrected at the time of inspection.

Minor Violations (or “Other Violations”): are those that do not pose an imminent public health risk, but do warrant correction. A re-inspection is not usually required for an inspection that results in minor violations.

Potentially Hazardous Food (PHF): is food that is capable of supporting rapid and progressive growth of microorganisms that may cause foodborne illness. Examples include protein foods (meat, most poultry, seafood and eggs), dairy products (cheese, milk) and cooked vegetables.

Ready to Eat Foods: are foods that will not undergo further cooking prior to service to the customer.