These come from the FDA Food Code, which nearly every state adopts. A health inspector checks for them on plan review and at inspection — regardless of your state:
Also required in most kitchens: a mop/service sink (cleaning-water disposal), mechanical exhaust hood (Type I over grease/smoke), adequate hot water, indirect waste/air gaps on food & warewashing equipment, and a grease interceptor where local plumbing code requires it.
Licensing authority: Local county public health agencies; CDPHE sets the framework. Regime: Local licensing + STATEWIDE RECIPROCITY.
CDPHE runs a named mobile food unit reciprocity programme. A unit holding a valid, current Retail Food License from the City and County of Denver may operate STATEWIDE with no additional retail food licensing - the owner must send a copy of that licence to each county they intend to work at least 14 DAYS BEFORE operating there, via a reciprocity form. The reverse also works: units licensed outside Denver can use Denver's reciprocal licensing process with a valid State of Colorado retail food permit. Units must still comply with all local ordinances, zoning and codes, and remain subject to inspection and enforcement by the local jurisdiction.
Mobile/food-truck reciprocity: YES - explicit statewide mobile food unit reciprocity programme
New builds and remodels almost always require a plan review and a pre-opening inspection. Submit your equipment layout early — the sink count, hood, and hot-water sizing are the usual sticking points.
See restaurant-equipment dealers in Colorado → — many do design + fabrication and know local plan-review requirements.