Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

  • Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
  • Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.
Facility Details
Program Food
Facility Name Kabob Station
Business Name Kabob Station
Address 12041 Pecos St
Westminster, CO 80234-2073
Phone 720-999-5114

Inspection Details
11/04/2021 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: The hand washing sink by the dish machine was not equipped with soap and paper towels. Corrective Action: Staff restocked paper towels and refilled soap.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: The person in charge stated that food contact surfaces (tongs and spatulas) were cleaned once daily instead of once in 4 hours. Corrective Action: The inspector informed the operator that food contact surfaces should be cleaned throughout the day at least every 4 hours.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Date marking was not being used for required foods in the walk in refrigerator. Corrective action: The inspector reviewed date-marking requirements with the person in charge.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: Chafing fuel was stored with food containers in the dry storage area. Corrective Action: Chafing fuel was moved to the chemical storage rack.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: Several food container on the food preparation table were not labeled to its contents.
54 - Good Retail Practices
Garbage & refuse properly disposed; facilities maintained
Inspector Comments: The facilities dumpster did not have a lid.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: The floor edges in the kitchen were soiled with food debris. The wall behind the dish machine was soiled with debris. Layers of food debris were observed under the floorboards of the three compartment sink.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: The hood vent panels were soiled in grease. Employee personal items were observed stored on multiple preparation surfaces within the kitchen area.
03/30/2020 Inspection, Education
05/17/2019 Inspection, Follow-Up
05/15/2019 Inspection, Routine
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Various raw meats were 47-52°F and cut tomatoes were 46°F in the grill line reach-in refrigerator.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Several items in the walk-in cooler requiring date marking were not properly labeled. Corrective Action: The items were properly date marked.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: A chemical spray bottle on the dish machine drainboard was unlabeled as to its contents. Corrective Action: The chemical spray bottle was properly labeled.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: The caulking on the ventilation hood was torn.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: The ventilation hood was soiled with grease. The back of the soda machine filter was soiled with dust.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: The floor edges in the kitchen were soiled with food debris. The wall behind the dish machine was soiled with debris. The ceiling in the back preparation area was soiled with dust.
01/30/2019 Inspection, First Operational

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

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