Introduction: food is a major factor affecting health and well beings. Consumption ofrncontaminated foods and flesh of infected animals can resulted in different types of food bornrninfections.rnObjectives: The objective of this study was to assess sanitary conditions of public food andrndrinking establishment, in Ambo town, West Showa zone, Oromia Region.rnMethods: a cross- sectional survey was carried out to assess sanitary conditions of publicrnfood and drinking establishments from February to March 2007. Standardized pre-testedrnquestionnaire and observational check list were used for data collections. Open endedrnquestionnaire were used for physical check up and stool examination of food handlers.rnResults: Majority (96.6%) of the establishments were owned privately. 54.4% of cateringrnestablishments had their food and drinking business in rented buildings. Eighty six percent ofrnthe establishments were managed by the owner themselves. 38.9% of catering establishmentsrnhad their activity of food and drinking business without formal licensing. There were highrnproportion of poor physical conditions of premises (poor repair of kitchen and dinningrnrooms). Sanitary condition of formal (licensed) catering establishments was found in betterrnconditions in comparison to informal ones. Among one hundred twenty three establishmentsrnthat had kitchens only 23.6% of the establishments were rated as good sanitary conditions.rnStorage of ready to be used equipments were safe in establishments in which sanitaryrninspections was done in the last one year in comparison of uninspected establishments (OR =rn6.53; 95% C.I (3.07, 13.86)). Among food handlers for whom stool examination done thernoverall worm infection were found to be 34.5%.rnConclusions and recommendations: - Sanitary conditions of manyrncatering establishments were not satisfactory due to high proportion ofrninsanitary conditions of premise, therefore the probability of foodrncontamination in these establishments were high. Legal licensing, sanitaryrninspection and self control have positive impact on improvement of sanitaryrnconditions of catering establishments. As the solution to improver insanitaryrnvrnconditions of catering establishmentsâ€™ Health sectors, Municipality, Ministryrnof Trade, Industry and Tourism should work in integrations with enforcing tornbe licensed for those non-licensed and by regular follow up (inspection ofrnsanitary conditions of the establishments). Training of catering managersrnwas rewarded inturn to train and supervise food handlers. Planning andrnimplementation of proper waste handling and disposal was the must tornimprove currently unacceptable handling and disposal system of waste.