Restaurants and food trucks.
Wasatch County food-facility health permits run about $250–$450 annually, depending on size or sales volume. Plan review runs about $300. Confirm the exact amount with Wasatch County Health Department before you budget.
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 Wasatch County Health Department issues the health permit.
What the local foodservice landscape looks like — useful whether you’re opening here or sizing up the competition.
▲ 8.5% change in establishments since 2022 (59 → 64).
The average foodservice wage here is $953 above the Utah average ($21,152); Utah has about 6,174 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.
Food Service Establishment Annual Fee: Class 1 (1-50 seats) $250, Class 2 (51+ seats) $450. Values from the district fee schedule (2026 schedule published as a scanned image; figures verified against the 2025 fee schedule); District covers Wasatch County only
Seasonal low-risk permit $75
Fees/payment and forms are on the department site; application steps vary by concept — see the checklist below.
The government permit & plan-review fees below total roughly $750–$1,100 for Wasatch County:
That’s the paperwork only. Add buildout, equipment, deposits and licenses with the cost-to-open calculator. Fees change — confirm current amounts with the department.
Comparison uses the lowest published annual restaurant-permit figure in each county; confirm your exact tier with the department.
U.S. Census 2023 population; County Business Patterns 2022 (NAICS 722).
Plus building, fire, and business-license fees that vary locally — use the cost calculators and the checklist below to budget the full stack.
Under IPC, 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 Wasatch County Health Department (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. Commercial hood suppression must meet NFPA 96 and the state fire code enforced by local fire officials. 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 Wasatch County with its neighbors.
This is a typical sequence — confirm the exact sequence with your authority having jurisdiction.