Eligibility

Type of Venue

If your restaurant has had any unresolved priority violations during your most recent inspection by the Oklahoma State Department of Health, you are ineligible to apply for Certified Healthy Restaurant status.  The American Society of Heating, Refrigerating, and Air-Conditioning Engineers (ASHRAE) states, “At the present, the only means of eliminating health risks associated with indoor exposure is to ban all smoking activity.” Therefore, a 24/7 and 100% smoke-free indoor environment is required to attain certification.

Restaurants interested in becoming “certified” are encouraged to apply as a Certified Healthy Restaurant. To review the 2013 restaurant criteria, click here. 

Restaurants will be certified in one of the following categories:

  • Single Venue
  • Local Chain
  • National Chain
  • Worksite Venue

Tobacco-free

A program must be tobacco-free and submit a copy of their tobacco-free policy or a picture of permanent signage communicating that the venue is tobacco-free  in order to receive Excellence.

Other

The program must submit a copy of a menu in order to be considered for any level of certification.

Scoring

The application period opens on August 1st and closes on November 1st. Each application will be reviewed by the Oklahoma Certified Healthy Restaurant staff. The applications will be scored based on a total number of points awarded in each of the ten categories. Based on total number of points, restaurants will be awarded a basic, merit, or excellence certification.

Restaurants are scored according to their Restaurant Category: single venue, local chain, national chain, and worksite venue. There are ten primary sections of the Restaurant application, with some sections requiring the applicant to “check all that apply,” and other items that require a single response. Each criterion selected from the “check all that apply” sections is worth one point. Responses for sections that require a single response are given a range of points, with the healthier response being worth the highest number of points and the least healthy response being worth zero or one point. Because of the composition of the application, certification status is assigned according to the percentage of total criteria selected by the applicant (total points acquired/total possible points). For restaurants that indicate “N/A” in specific sections, this will indicate that the establishment does not have this available and will not count against the total score of the applicant (i.e. no children’s menu).  Also, in order to achieve any level of certification, the restaurant must be smoke-free (selected “yes” to Section 1).

Restaurant Type and Minimum Percent of the Total Possible Score Needed for Each Certification Level.

Restaurant Type Basic Merit Excellence
Single Venue 35% (18 pts) 55% (29 pts) 75% (39 pts)
Local Chain 35% (18 pts) 55% (29 pts) 75% (39 pts)
Worksite Venue 35% (18 pts) 55% (29 pts) 75% (39 pts)
National Chain 50% (26 pts) 65% (34 pts) 80% (42 pts)