Facility Inspections

The Goal of the Hill County Health Department, Environmental Health Services (EHS) is to educate and assist the food service industry in preventing conditions and practices that endanger public health.

The State of Montana (Montana Code Annotated 50-50-301) requires that food establishments be inspected a minimum of one time per year.  EHS conducts inspections based on risk.  The higher the risk, the more times the establishment is inspected.  There are a number of factors evaluated to determine the risk level of an establishment, such as: complexity of the menu, inspection history, food safety practices, etc. and the risk level may be adjusted as necessary.  The large number of establishments in Hill County are inspected at least one time per year.

Our inspector conduct "risk-based" inspections. This means the inspector focuses on problems most likely to cause food contamination, illness or injury.  The deficiencies, or Critical Violations, include but are not limited to the following:

  • Inadequate cooking or holding temperatures
  • Poor personal hygiene and handling
  • Unsafe food sources
  • Improper cleaning and sanitizing
  • Cross-contamination

An inspector may also note Non-Critical Violations during the inspection.  These violations, while often facility-based or indirectly related to food safety, can lead to critical issues if not addressed.

An inspection report is only a "snapshot" of the day and time of the inspection.  On any given day, a business could have more violations than noted in an inspection report.

Inspection reports are public records. We provide online access to a summary of violations for inspections conducted since January 1st, 2016.

If you would like to see the complete inspection report please contact 406-265-5481 ext. 268