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 Aloft Hotel
Business Name Aloft Hotel
Address 14780 Delaware St
Westminster, CO 80023-9293
Phone 303-427-5121

Inspection Details
04/27/2022 Inspection, Routine
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) A bag of feta cheese in the reach in refrigerator to the right of the steam table did not have a date of opening or a date of discard. Corrective action: The feta cheese was discarded (see voluntary condemnation).
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf) The facility could not provide heat-based test strips for their high heat dishwasher. Corrective action: The operator was educated about high-heat testing methods.
10/12/2021 Inspection, Routine
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: A written vomit/fecal clean up procedure was not on site. (Priority foundation) Corrective action: handout provided.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: Individual portioned salsas and a gallon of opened milk were held longer than 24 hours and did not have a date mark in the walk in refrigerator. (Priority foundation) Corrective action: education provided.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: High heat test strips were not available to test the kitchen high heat dish machine. (Priority foundation) Chlorine test strips were not available to test the bar chemical dish machine. (Priority foundation) Corrective action: education provided.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: A y-valve was installed downstream of the mop sink atmospheric vacuum breaker. (Priority) Corrective action: education provided.

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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