I just got off the phone with our Health Department and here is what I understand:
1. If I am going to be doing food that is delivered, I need a commisary or my catering rig approved by a plan checker prior to competion of the rig. They want a chance to pre-approve my specs. Health permit is needed.
2. If I am going to be doing on-site food preparation for private functions I do not need a Health Permit.
No matter which route I go, I will still want to have a sanitation certifcate, million dollars of liability insurance and business license for the appropriate city I am working in.
Peace and Smoke,
My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola).
Dan Chambers get well soon, so we can tell you to "Shut up Chambers"