Walla Walla — County Environmental Health officials told the Walla Walla County Board of Commissioners on Monday that inspections of unpermitted mobile food vendors have found foods held at unsafe temperatures and operating setups that lack required handwashing and sanitizing equipment.

Cody Rawlings, environmental health division manager, said the department has encountered multiple pop‑up stands and mobile setups that “have the appearance of being a permitted establishment” but lack required controls. “The temperatures that we measured at different locations were from 65 to 90 degrees,” Rawlings said, adding that cold foods must be held at 41°F or below and hot foods at 135°F or above.

The finding matters because, Rawlings said, food held in that “danger zone” fosters bacterial growth and increases the risk of foodborne illness. He cited the county code and state rules in his presentation: “any person operating a food establishment without a valid permit issued by the regulatory authority may be guilty of a misdemeanor under RCW 70.05.120,” and he referenced Walla Walla County Code 8.04.020 on penalties.

Rawlings described typical permit requirements for temporary food booths — a canopy, a three‑compartment wash setup, a handwashing station with warm running water, sanitizer buckets, and temperature controls — and said unpermitted vendors often lack those elements. He showed photographs from inspections in which meat was removed from refrigerated storage and placed on a spit and counters, and said staff measured raw meat temperatures in the 65°F–90°F range. At one site, Rawlings said, staff had to summon law enforcement because the vendor refused to leave.

Commissioners and Health Department staff discussed next steps. Commissioner Ben Fulmer and Commissioner Clayton asked for ways to reduce risk without exceeding the county’s authority; Fulmer urged a public education campaign and clear visual cues for customers so they can tell whether a vendor is permitted. “An ad campaign is a good thing and putting that yellow sticker out so that consumers know what it looks like,” Fulmer said, referencing the county’s yellow temporary food permits.

Nancy Winslow of the Department of Community Health told the board her staff are checking whether state reimbursement options could help the department handle a heavier administrative load if the committee is to take on more tasks. The department also warned that repeated after‑hours responses are taxing staff and asked for better law‑enforcement coordination.

Sheriff’s Office representatives and commissioners discussed enforcement options. Commissioners asked the health department to provide dispatch and law enforcement with a briefing so deputies know what an unpermitted setup looks like and how to contact Environmental Health. The Department of Community Health and Environmental Health said they will post complaint instructions and a phone number; Rawlings said the public can call (509) 524‑2650 and follow the prompts to report suspected unpermitted vendors.

The county does not currently have authority to seize food or equipment, Rawlings said; the State Department of Health has asked the state Attorney General for guidance on enforcement tools. In the meantime, commissioners directed staff to pursue a public information campaign, coordinate a briefing for local law enforcement, and work with county legal staff and the state to clarify enforcement options.

Rawlings also warned that unpermitted operations create other community hazards beyond foodborne illness, including open cooking oil, propane tanks, blocked sidewalks and property damage; permitted local operators told the department they are concerned about unfair competition from vendors that avoid permitting costs.

The board did not adopt new enforcement rules at the meeting but asked staff to return with proposals for improved interagency response and a strategy for public education and signage.