Tehama County planning commission tables agritourism permit for more work on kitchen rules, hours
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Summary
After a public hearing with strong community support, the Planning Commission tabled Rezone No. 25-02 (agritourism administrative permit) to let staff and Environmental Health refine commercial-kitchen language, hours and seasonal-use rules; draft requires 33% Tehama County product.
The Tehama County Planning Commission on Monday opened a public hearing on Rezone No. 25-02, a proposed agritourism administrative use permit and combining district that would allow on-farm sales and prepared-food operations, but voted to table the item to the commission’s March 19 meeting to refine language on commercial kitchens, hours and seasonal event rules.
Jessica Martinez of the Planning Department, who presented the red-line draft, said staff reduced the minimum parcel size to five acres, added allowance for self-prepared food and clarified application language. Martinez said the current red line requires that 33% of products sold be produced in Tehama County.
The proposal drew multiple speakers from the public urging approval and small changes. Chip Gracie told the commission the measure is “a huge milestone” for farm‑to‑fork efforts and urged the board not to let the effort “sag or fall into a crack.” Andrew Grady, a Red Bluff resident, argued preset hours for prepared-food sales are unnecessary and said noise or similar complaints could be handled through existing complaint processes rather than strict hour limits.
Tia from Environmental Health raised operational gaps in county code: under current Tehama County rules, operators cannot use an on‑site residential commercial kitchen and mobile commercial kitchens are restricted on agricultural parcels without specific approvals. She recommended adding language to allow mobile kitchens or an accessory commercial kitchen on permitted parcels and said seasonal or short‑term events should be addressed so property owners do not lose an administrative permit if they do not operate continuously for a six‑month period.
Commissioners discussed aligning hours with an existing ordinance and suggested moving exterior operating hours to 7 a.m.–10 p.m. for consistency. Martinez said some draft language had been carried over from a wedding/event venue model with later opening times but that staff could change the hours if the commission wished.
After discussion, Commissioner Lisa Harris moved and Commissioner Karen Jones seconded a motion to table Rezone No. 25-02 to March 19 so Planning staff can work with Environmental Health and County Counsel on wording for commercial food preparation, hours and seasonal use. The motion carried on a 4-0 vote.
The commission directed staff to return with revised ordinance language, including clarified commercial‑kitchen options (mobile kitchens, accessory commercial kitchens or language permitting on‑site preparation), the confirmed 33% local-product requirement in the red line, and consistency in hours. Staff also confirmed that California Retail Code compliance and Tehama County Environmental Health approval will be required for any approved prepared-food operation. The next hearing on the item is scheduled for March 19.
