Mobile Food Establishments

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Review and Licensing

Plan Review

Mobile Food Establishment	Use this application for a food facility on wheels such as a food truck or pushcart.
Menu Review	This application applies to menu changes for existing mobiles.

Submit plans at least 30 days prior to the start of construction, or the intended date of opening for changes in ownership. After plans are approved and any needed work is complete, contact our office for a licensing inspection . At that time, state license fees are due.

NOTE: Our department does not accept plans larger than 11x17. If your plans are detailed and need to be larger for readability, you may provide electronic copies or section specific drawings in addition to the 11x17 layout.

Plan Review FAQs

What Does My Mobile Need to Have?

Facility requirements depend on your menu and preparation process. Use our Basic Facility Guide to help you get started, keeping in mind that more or less may be required depending on your needs and how much you use a commissary. The great thing about mobiles is that you may be able to invest less up front in kitchen equipment providing that your commissary can make up the difference. For example, if you don't want to install cooking equipment and a hood in your mobile, you can propose to cook in a licensed commissary and only hold food hot on the mobile.

Completing the review application helps you come up with a plan and show us how you can make it work.

If you have questions, contact us.

What if my mobile has been approved in another county?

If you have a mobile license issued in another Montana county and meet the state requirements, you may operate in Missoula County. Give us a call to discuss your menu and mobile design.

Please note: Depending on the duration of operation, your menu, or your mobile's design, we may require a local commissary or servicing area.

Other Types of Review

None of the above applications meeting your needs? Here are some more types of review available:

Retail Food Establishments	"Brick and mortar" establishments that serve food directly to the consumer.
Temporary Food Service	Food served at events with non-permanent facilities (e.g. Out to Lunch, Farmers' Market).
Ice Manufacturing	Ice production, bagging, and distribution.
Wholesale Food Manufacturing	Food produced and distributed to retailers.