Restaurants and food trucks.
Confirm the authority for your exact address. Some cities run their own health division, and building, planning, fire, sewer/grease and business-license approvals are separate even when Skamania County Community Health - Environmental Health Division (Food Program) issues the health permit.
What the local foodservice landscape looks like — useful whether you’re opening here or sizing up the competition.
▼ 6.7% change in establishments since 2022 (15 → 14).
The average foodservice wage here is $3,091 below the Washington average ($30,672); Washington has about 17,386 food & drink establishments statewide.
Source: U.S. Census Bureau, County Business Patterns 2023 (NAICS 722, food services & drinking places) — establishments with paid employees. Some small-county payroll figures are withheld by Census for confidentiality.
Skamania County Community Health / Environmental Health inspects, plan-reviews, and permits retail food establishments under WAC 246-215. The Food Program page references 'current food program application fees' but the site is JavaScript-rendered and no fee schedule with dollar amounts could be retrieved; Contact permitcenter@co.skamania.wa.us / (509) 427-3850
Mobile food unit permitting under WAC 246-215; fee not published in retrievable form online
Fees/payment and forms are on the department site; application steps vary by concept — see the checklist below.
U.S. Census 2023 population; County Business Patterns 2022 (NAICS 722).
Under UPC, food establishments here must control fats, oils & grease (FOG) with a grease interceptor or trap, and typically register with the local sewer/wastewater authority. A grease interceptor sized to the state plumbing code is required, with a municipal sewer-authority FOG discharge permit.
Size the interceptor with our grease-trap sizing calculator, compare units in the grease-trap catalog, and confirm the local FOG permit with Skamania County Community Health - Environmental Health Division (Food Program) (contact above).
Hood fire suppression (IFC): commercial cooking under a Type I hood needs a wet-chemical suppression system to NFPA 96, permitted and inspected by the local fire marshal. Type I hood fire suppression must meet NFPA 96 and the state fire code enforced by the local fire authority. See do I need a hood? and the hood CFM calculator.
Backflow prevention: An approved backflow preventer with a certified annual test is required by the local water purveyor. A certified backflow assembly (often an RPZ) on the water service, tested annually, is standard — confirm with your water utility.
Health-department plan review looks for specific, code-compliant fixtures. Compare spec-filtered options, then confirm counts and sizes with your local requirements. See the full list in what equipment a commercial kitchen requires.
Permit costs and rules change at the county line — compare Skamania County with its neighbors.
This is a typical sequence — confirm the exact sequence with your authority having jurisdiction.