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 Hampton Inn and Suites
Business Name Hampton Inn and Suites - Parker CO
Address 19010 Cottonwood Dr
Parker, CO 80138-8808
Phone 303-841-2977

Inspection Details
05/03/2022 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 strawberry topping were stored with wholesome cans in the front service area cabinets by the waffle maker. Corrective action: The person in charge discarded the dented cans.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The dish machine sanitizer measured less than 50ppm choline residual at the time of inspection. Corrective action: The person in charge stated that a service request will be put in to get the dish machine sanitizer to measure at the appropriate level. The person in charge will follow up with A. Dwyer with either an invoice of the service performed and/or a picture of the sanitizer chemical concentration with a testing device.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) The facility did not have chlorine sanitizer testing strips at the time of inspection. Corrective action: The person in charge stated that the testing strips will be ordered immediately.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-501.110 Using Dressing Rooms and Lockers (C) An employee phone was stored on the food preparation surface next to the microwave.
05/14/2021 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility did not have a Certified Food Protection Manager at the time of inspection. Corrective action: Provided handout on obtaining Certified Food Protection Manager certificate.

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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