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Boil Order Information

Because handwashing, dishwashing, general cleaning, and washing produce (using an approved culinary water source) is required for food service operations, Salt Lake County Health Department will ask restaurants and other food service establishments in areas affected by a boil order to voluntarily cease operations until the boil order is lifted. Restaurants who do not cease operating while they do not have approved water may be closed by the department.

Restaurants that submit and receive approval of an emergency operational plan that demonstrates how they will meet the necessary health standards during a boil order may continue operations. On average, a food establishment will need access to at least 200 gallons of potable water per day to operate safely.

There are currently no active boil orders in Salt Lake County.

Current Boil Orders

There are currently no active boil orders in Salt Lake County.

Boil Order: Frequently Asked Questions

After a boil advisory is lifted by the water department:

  • Flush all of the building's water lines for at least 30 minutes.
  • Clean faucet screens.
  • Clean the water line strainers on mechanical dishwashing machines and similar equipment.
  • Purge all water-using fixtures and appliances of standing water (ice machines, beverage makers, water heaters, etc.).
  • Clean and sanitize all fixtures, sinks, and equipment connected to the waterlines.

Beverage machines or beverage dispenser "guns" connected to water lines:

  • Flush the lines on beverage machines thoroughly after the advisory is lifted. Sanitize lines.

Ice machines:

  • Discard all ice made after the boil advisory was issued.
  • Flush the lines for the ice machine thoroughly after the advisory is lifted. Sanitize lines and inside machine.

Preparing, cooking, or reconstituting food:

  • Discard all food that may have been prepared during the order.
  • When in doubt, throw it out!

Produce sprayers:

  • Flush the lines of the produce sprayers thoroughly after the advisory is lifted. Sanitize lines if necessary.

Cleaning and sanitizing of tableware, kitchenware, vending machine components, and food contact surfaces:

  • Sanitize all food contact surfaces and equipment after the order is lifted.

Dipper wells:

  • Sanitize all dipper wells after the order is lifted.
After a Boil Order: Guidance for Food Service