The number of inspections performed is based on many factors; seasonality of facilities, facility risk, repeat violations, number of violations, severity of violations, and the availablility of inspectors to perform the inspections. 

Food establishments, their owners and operators. 

Risk based inspections.

Risk assessments are done for all facilities to determine the inspection frequency. Follow-up inspection may be done to ensure violations are corrected. Inspection frequency may increase if a facility has many critical and or repeat violations.