Chapter 8.56


8.56.010    Definitions.

8.56.020    Criteria – Sanitary facilities.

8.56.030    Construction and maintenance.

8.56.040    Heating.

8.56.050    Lighting.

8.56.060    Water supply.

8.56.070    Sewage disposal.

8.56.080    Food and beverage service.

8.56.090    Management.

8.56.010 Definitions.

The following definitions shall apply in the interpretation and enforcement of this chapter:

A. “Bed and breakfast facility” means any facility offering fewer than three lodging units to travelers and transient guests for periods of less than one month with limited food service operations only. The owner resides on the premises.

B. “Approved” means acceptable to the health officer based on his/her determination as to conformance with appropriate standards and good public health practice.

C. “Health officer” means the county health officer, as defined in RCW 70.95.010(2), or his/her representative.

D. “Sanitization” means effective bactericidal treatment by a process that provides enough accumulative heat or concentration of chemicals for enough time to reduce the bacterial count, including pathogens, to a safe level on utensils, work surfaces, and equipment.

E. “Single-service articles” means cups, containers, lids, closures, plates, knives, spoons, stirrers, paddles, straws, napkins, wrapping material, toothpicks, and similar articles intended for one-time, one-person use and then discarded.

F. “Limited food service establishment” means any facility which provides only beverages; baked goods, pastries and breads; fresh, frozen or commercially processed canned fruits, jams, jellies and honey; individual servings of pasteurized milk, cheese and butter; or other nonpotentially hazardous foods approved by the health officer. (Res. 42-84, 1984).

8.56.020 Criteria – Sanitary facilities.

The criteria in this section and in OCC 8.56.030 through 8.56.090 are set by the board of county commissioners to govern each bed and breakfast facility:

A. Each bed and breakfast facility must have a current license from the local health department to operate. The license must be renewed annually.

B. A safe and sanitary toilet and bathing facility must be available in the bed and breakfast accommodations.

C. Both hot and cold water shall be provided at all lavatories, bathtubs, and showers. Hot water shall be no hotter than 120 degrees Fahrenheit.

D. A water flush toilet must be provided.

E. Swimming pools, spas or hot tubs, if available for guest use, must comply with Chapter 248-98 WAC and other guidelines set forth in the rules and regulations by the State Board of Health for transient accommodations. (Res. 42-84, 1984).

8.56.030 Construction and maintenance.

Building construction and maintenance shall be as follows:

A. All buildings, other facilities, and the premises of transient accommodations shall be so maintained as to protect the health, safety and well-being of guests or patrons having access to or use thereof.

B. All floor, wall and ceiling surfaces shall be kept clean and in good repair.

C. All equipment, fixtures, furniture and furnishings, including windows, draperies, curtains and carpets within lodging units, corridors, stairways or other areas occupied or used by guests shall be kept clean and maintained in good repair. (Res. 42-84, 1984).

8.56.040 Heating.

Heating requirements shall be as follows:

A. Every lodging unit used during periods requiring artificial heat shall be provided with a safe and adequate source of heat capable of maintaining room temperature of not less than 72 degrees Fahrenheit during time of occupancy.

B. Toilet, bath or other rooms used or occupied by guests shall be maintained at temperatures suitable for the intended purpose. (Res. 42-84, 1984).

8.56.050 Lighting.

Lighting requirements shall be as follows:

A. Adequate, natural and/or artificial light shall be available to promote cleanliness and safety.

B. Each lodging unit shall contain at least one lighting fixture suitable for reading. (Res. 42-84, 1984).

8.56.060 Water supply.

Water supply requirements shall be as follows: A bed and breakfast water supply used for human consumption and other domestic purposes shall comply with Chapter 248-54 WAC, rules and regulations of the State Board of Health regarding public water supplies. Water supplies must meet the Class IV water supply standards. Water supply must be tested before facilities are used and every 12 months. Attempt must be made to test the water supply during the peak seasons. Chemical testing will be performed unless waived by the local health department. A nitrate test will be done every three years as a Class IV water supply. Additional tests may be required by the local health department. (Res. 42-84, 1984).

8.56.070 Sewage disposal.

Sewage disposal requirements shall be as follows: All sewage shall be disposed of in a public sewerage system or in a sewage disposal system approved by the health officer. Then it must be initially inspected before the premises is used as a bed and breakfast facility. Existing systems may require the cleaning of septic tanks and/or inspections of systems, even perhaps necessitating the digging up of some of the system. If the health officer determines that the on-site system needs repair, or a new system is required, then the system shall be repaired or replaced in accordance with the rules and regulations of on-site sewage in Okanogan County. (Res. 42-84, 1984).

8.56.080 Food and beverage service.

Food and beverage service shall consist of the following:

A. A bed and breakfast facility may prepare and serve the following foods as a limited food service establishment without having to obtain a separate food service establishment permit:

1. Beverages such as coffee, tea and fruit juices;

2. Pasteurized milk in individual serving portions in individual sealed containers;

3. Fresh fruits;

4. Frozen and commercially processed canned fruits;

5. Baked goods such as pastries, rolls, breads and muffins which are not potentially hazardous foods;

6. Commercially processed jams, jellies, honey and similar condiments in individual serving portions or approved containers;

7. Creams, butter, synthetic creamer or similar products in commercially prepackaged containers;

8. Commercially prepackaged cheese.

B. Bed and breakfast facilities only allow the serving of breakfasts; lunch and dinners are not permitted.

C. Cooking facilities and/or the use of the owner’s kitchen are not available to guests in bed and breakfast facilities.

D. If perishable or potentially hazardous foods are served, acceptable refrigerated storage must be provided. The food temperatures must be 45 degrees Fahrenheit or less. An approved, accurate thermometer shall be provided for each refrigeration unit.

E. When kitchenware, tableware, drinking cups, glasses, ice buckets, or utensils are used in the facility, they shall be sanitized after each use or single-service items may be used.

F. Acceptable means of dishwashing/sanitization shall be:

1. Three-compartment sink with approved chemical sanitizer;

2. Mechanical homestyle dishwasher with 155-degree Fahrenheit water supply provided by a booster heater or sanitizing cycle;

3. Approved commercial-style dishwasher;

4. Other method of sanitizing approved by the health officer.

G. Food supplies used by a bed and breakfast facility shall be stored in an area separate from all home food supplies. Foods shall be protected from actual and potential sources of contamination including, but not limited to, insects, rodents, dust, unnecessary handling, coughs and sneezes, flooding, drainage and overhead leaks or drips, or chemicals.

H. The health officer may place additional requirements on the bed and breakfast facility to ensure cleaning and proper maintenance of the food preparation and storage operations. (Res. 42-84, 1984).

8.56.090 Management.

The responsibilities of management shall be as follows:

A. The owner of a bed and breakfast facility must assure that the establishment complies with local zoning, building, electrical, health, and fire regulations and is responsible to the individual agency concerned.

B. Each room must have a smoke detector.

C. Each bed and breakfast facility must have adequate fire extinguishers available.

D. There must be two exits to any room used as a sleeping accommodation. The second exit may be a window adequate in size for escape in case of fire. Attics and basements with only one exit are not allowed.

E. The person who is licensed to operate a bed and breakfast facility shall comply with the requirements herein and shall provide adequate supervision to maintain the bed and breakfast unit, its facilities and equipment in good repair and in a clean, safe and sanitary condition. (Res. 42-84, 1984).