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 Quality Inn
Business Name Quality Inn
Address 8500 Turnpike Dr
Westminster, CO 80031-4344
Phone 303-428-3333

Inspection Details
03/26/2020 Inspection, Education
01/16/2020 Inspection, Routine
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Milk in the kitchen standing refrigerator expired on Jan/15/2020 was not discarded. Corrective Action: expired milk was discarded by the operator.
04/11/2018 Inspection, Routine
02f - Critical
Personnel: Demonstration of knowledge
Inspector Comments: The kitchen manager did not demonstrate adequate knowledge in regards to stating the required temperatures for cold holding, hot holding, and reheating of potentially hazardous foods, and also did not describe the symptoms associated with the diseases that are transmissible through food. Corrective action: An educational packet was left on-site with the operator and food safety training was highly recommended.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Omelets in the steam table were 123-128°F. Corrective action: The omelets were reheated and placed in a smaller layer in the steam table.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Coffee filter were stored uncovered by the coffee maker and were not protected from possible contamination.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The ceiling vent above the 3-compartment sink was soiled with dust.
05/09/2016 Inspection, Follow-Up
04/29/2016 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed dumping ice into the hand sink in the food preparation and storage area.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee twist-top and open beverage containers were observed on food preparation surfaces in the storage area.
03b - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly heat foods to 165°f or greater
Inspector Comments: Pre-cooked eggs (132°F) were not rapidly heated to 165°F in a microwave in the food preparation kitchen.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Yogurt (45-47°F) and cream cheese (46-50°F) were not stored at or below 41°F in the reach in refrigerator at the service line.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Non-food grade containers were used to store and reheat foods in the preparation kitchen and service line cabinets. A non-commercial grade crockpot was used to hot hold food at the service line.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The reach in refrigerator door gasket was torn at the service counter.
05/15/2015 Inspection, Routine
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not provided to the ware washing hand sink.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The racks in the reach-in refrigerator were rusted. A crockpot on the customer service counter was domestic.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The exterior of the reach-in refrigerator in the ware washing room was in disrepair. The door to the cabinet containing sugar in the microwave room was in disrepair.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Utensils on the customer service counter were stored with their food contact surface facing upward.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Several floor tiles were cracked in the ware washing room.
01/27/2015 Inspection, Follow-Up
01/12/2015 Inspection, Routine
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: The facility did not have a probe-type thermometer either digital or bi-metal stem dial thermometer available.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: An unlabeled chemical spray bottle was stored under the hand sink in food preparation area.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The door gasket on the small glass front reach in cooler was torn. The plastic door cover inside of the large reach in cooler was in disrepair.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Paint was chipping exposing raw wood surfaces on the shelving in near the three compartment sink.
11a - Non-Critical
Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer
Inspector Comments: A thermometer was not available in the small reach in cooler in the customer seating area.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The storage drawers in the customer seating area were soiled with food debris.
02/19/2014 Inspection, Follow-Up
02/10/2014 Inspection, Follow-Up
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: The hand sink in the ware washing room does not have hot or cold running water.
01/30/2014 Inspection, Routine
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: The hand sink in the ware washing room did not have sufficient flow of hot or cold running water.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: The hand sink in the ware washing room was not stocked with paper towels.
11c - Non-Critical
Testing Devices: Chemical test kits provided and accessible
Inspector Comments: The facility did not have sanitizer test strips for checking concentration of sanitizer solution.
02/11/2013 Inspection, Routine
03/09/2012 Inspection, Follow-Up
03/02/2012 Inspection, Routine
03/16/2011 Inspection, Routine
03/22/2010 Inspection, Routine

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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