Health Officer

The Nile's Public Health Division utilizes a third-party consultant (Health Inspection Professionals Inc.) to conduct  Food Establishment Inspections. they can be reached at 224-257-0774 or contact through email at healthinspectpros@gmail.com  

In our FOOD PROTECTION PROGRAM, we routinely inspect restaurants, retail food stores, taverns, bakeries, caterers, schools, daycare centers, nursing homes, mobile food vehicles, warehouses, and temporary food services (carnivals, holiday bazaars, etc.) The department also performs emergency inspections in these establishments due to fires, floods or other hazardous incidents and is on 24-hour call. 

Food Establishment Inspections 

The new state food code follows best practices in food safety and falls in line with national standards, creating more uniformity in inspections. The system moves away from the older, traditional 100-point inspection scoring system and instead uses a risk-based inspection approach. This puts an emphasis on Foodborne Illness Risk Factors - the violations which are more likely to lead to consumers getting sick.  The CDC has identified 5 major risk factors which contribute to foodborne illness.  They are:

•   Improper hot and cold holding temperatures.
•   Improper cooking temperatures.
•   Poor employee health and hygiene.
•   Contaminated utensils and equipment.
•   Food from unsafe sources.

Food establishments in the Village are inspected routinely and unannounced depending on the risk assessment classification (Category I, II, or III) assigned to each food establishment. Risk assessments are based on the State of Illinois Food Service Sanitation Code and other applicable food safety regulations.

The general yearly inspection schedule is as follows:

• Category I Establishments - 3 inspections
• Category II Establishments - 2 inspections
• Category III Establishments - 1 inspection

A uniform inspection report was also adopted and all health departments in Illinois must implement the FDA Food Code and new inspection report in their jurisdiction by January 1, 2019. The new inspection report promotes a risk-based inspection, where the Foodborne Illness Risk Factors and Public Health Interventions are the primary focus of the inspection.

The Health Division reviews all PLANS AND BLUEPRINTS for new or renovated food service establishments, schools, swimming pools and spas, beauty shops, medical offices, demolition (commercial and residential) and other establishments under our jurisdiction.