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 Jellystone at Larkspur Clubhouse Pool
Business Name Jellystone RV Resort - Clubhouse
Address 650 Sky View Ln
Larkspur, CO 80118-4901
Phone 303-681-2730

Inspection Details
07/13/2022 Inspection, Routine
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-202.15 Package Integrity (Pf) Two dented cans of tomatoes and one dented can of olives were stored with wholesome cans in the dry storage area. Corrective action: Discussed dented can policy with the person in charge. The cans were moved.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Raw bacon was stored next to ready-to-eat buns in the second walk-in refrigerator. Corrective action: Discussed storing items according to cook temperature with the person in charge. The bacon was moved to prevent cross contamination.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf) The hot water sanitizing cycle of the dish machine did not reach a minimum temperature of 160°F on the dish surface at the time of inspection. Corrective action: The person in charge called to have the dish machine serviced. Discussed using the three compartment sink for all ware washing until the dish machine is serviced.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) A chemical spray bottle was not labeled as to its contents next to the dish machine in the bar area. Corrective action: The person in charge labeled the bottle.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: 4-204.112 Temperature Measuring Devices-Functionality (C) A thermometer was not available to measure the ambient air temperature in the sliding door refrigerator next to the register.
10/26/2021 Inspection, Education
07/06/2021 Inspection, Routine
09/16/2020 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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