In the world of food safety inspections, the Cheyenne-Laramie County Health Department is a vigilant watchdog, ensuring that the restaurants, bars, and grocery stores in the area maintain high standards. From May 1st to May 7th, 2026, the department conducted a series of inspections, uncovering a range of violations and highlighting the importance of food safety. While some establishments passed with flying colors, others were found to have critical issues that could potentially lead to foodborne illnesses. This article delves into the findings, offering a critical analysis and commentary on the state of food safety in the region.
The Inspection Process
The Cheyenne-Laramie County Health Department takes a comprehensive approach to inspections, targeting a wide range of facilities, from restaurants and bars to convenience stores and bed and breakfasts. Every facility undergoes at least two unannounced inspections annually, ensuring a consistent level of scrutiny. The department identifies two types of violations: critical and non-critical. Critical violations are those most likely to cause foodborne illnesses, while non-critical violations may relate to cleanliness and facility upkeep.
The department's goal is not just to identify problems but also to educate businesses. They strive to have violations corrected on the spot or within 24 hours for critical issues. For non-critical violations, follow-up inspections may be scheduled, but the department also aims to provide guidance and support to businesses, helping them understand and rectify unsafe practices.
Inspection Findings
Texas Roadhouse
Texas Roadhouse was inspected on May 1st, 2026, and was found to have three violations. The comments section of the report highlights several issues, including the absence of drip catch gutters in the walk-in cooler and meat walk-in cooler, boxes of frozen food on the floor, and a barbecue sauce box on the floor. These violations could potentially lead to cross-contamination and foodborne illnesses.
Elk's Club 660
Elk's Club 660 was inspected on the same day and was found to have four violations. The report notes that no sanitizer was available in the bar at the start of the inspection, the ice machine's ice shield had mildew, and the dishwasher in the bar did not register any sanitizer with test strips. These issues raise concerns about the establishment's ability to maintain proper hygiene and prevent the spread of foodborne illnesses.
Good Friends Chinese Restaurant
Good Friends Chinese Restaurant was inspected on May 4th, 2026, and was found to have 12 violations. The report details a range of issues, including the manager touching cooling dumplings with bare hands, can opener blades and holders with built-up grease, and several containers missing labels. These violations highlight the establishment's failure to maintain proper food handling practices and ensure the safety of its customers.
Mobile Munchies LLC
Mobile Munchies LLC was inspected on the same day and was found to have no violations. This is a positive outcome, indicating that the establishment is maintaining high standards of food safety and hygiene.
Annex Building
Annex Building was also inspected on May 4th, 2026, and was found to have no violations. This is a testament to the establishment's commitment to maintaining a clean and safe environment.
Silly Sips
Silly Sips was inspected on May 5th, 2026, and was found to have five violations. The report notes issues such as boxes of single-service items on the floor, a non-commercial microwave in the back room, and the absence of QUATS test strips for sanitizer concentration. These violations raise concerns about the establishment's ability to maintain proper hygiene and prevent the spread of foodborne illnesses.
The Neighborhood School
The Neighborhood School was inspected on the same day and was found to have two violations. The report highlights issues such as several bottle sprays of bleach sanitizer over 100 ppm in rooms #16, #23, #24, and #25, and hot water temperatures ranging from 121 to 129 degrees F. These violations raise concerns about the establishment's ability to maintain proper hygiene and prevent the spread of foodborne illnesses.
King Soopers #79
King Soopers #79 was inspected on May 5th, 2026, and was found to have three violations. The report notes issues such as missing paper towels at the hand sink in the preparation area and the absence of drip gutters on deli and meat room condenser lines. These violations highlight the establishment's failure to maintain proper hygiene and prevent the spread of foodborne illnesses.
Mary's Childcare
Mary's Childcare was inspected on May 6th, 2026, and was found to have no violations. This is a positive outcome, indicating that the establishment is maintaining high standards of food safety and hygiene.
Oumi Sushi @ Sprouts # 338
Oumi Sushi @ Sprouts # 338 was inspected on the same day and was found to have one violation. The report notes that sanitizer was stored in a glass cleaner bottle. This violation highlights the establishment's failure to maintain proper hygiene and prevent the spread of foodborne illnesses.
Snowfox KS79
Snowfox KS79 was inspected on May 6th, 2026, and was found to have two violations. The report notes issues such as a hand sink in the prep area blocked by a garbage can and a ginger sliced bucket being held at room temperature. These violations raise concerns about the establishment's ability to maintain proper hygiene and prevent the spread of foodborne illnesses.
Sprouts Farmers Market
Sprouts Farmers Market was inspected on the same day and was found to have one violation. The report notes that a bottle of sanitizer did not register any sanitizer at the produce area. This violation highlights the establishment's failure to maintain proper hygiene and prevent the spread of foodborne illnesses.
Cheyenne Honolulu Inc
Cheyenne Honolulu Inc was inspected on May 7th, 2026, and was found to have nine violations. The report details a range of issues, including hand washing sinks blocked by soy sauce buckets, the serving of raw salmon and red snapper without parasite destruction logs, and cooked beef stored at elevated temperatures. These violations raise serious concerns about the establishment's ability to maintain proper food handling practices and ensure the safety of its customers.
Kiss My Asada
Kiss My Asada was inspected on the same day and was found to have one violation. The report notes that no hair control was worn by an employee during food preparation. This violation highlights the establishment's failure to maintain proper hygiene and prevent the spread of foodborne illnesses.
Two Bar Bowl
Two Bar Bowl was inspected on May 7th, 2026, and was found to have six violations. The report notes issues such as a bar dishwasher that did not register any sanitizer, an empty sanitizer jug, and black buildup on soda machine nozzles. These violations raise concerns about the establishment's ability to maintain proper hygiene and prevent the spread of foodborne illnesses.
Lucky Buffalo Farmstand
Lucky Buffalo Farmstand was inspected on the same day and was found to have no violations. This is a positive outcome, indicating that the establishment is maintaining high standards of food safety and hygiene.
Holdings Little America
Holdings Little America was inspected on May 7th, 2026, and was found to have five violations. The report notes issues such as a cooler without an internal thermometer and a non-commercial microwave near an ice cream freezer. These violations raise concerns about the establishment's ability to maintain proper hygiene and prevent the spread of foodborne illnesses.
Carl's Jr
Carl's Jr was inspected on the same day and was found to have two violations. The report notes issues such as a gap at the back door that could allow the entry of pests and the absence of a drip catcher in the walk-in cooler/freezer. These violations highlight the establishment's failure to maintain proper hygiene and prevent the spread of foodborne illnesses.
Analysis and Commentary
The inspection findings reveal a mixed picture of food safety in the region. While some establishments maintain high standards, others are found to have critical violations that could potentially lead to foodborne illnesses. The department's goal of educating businesses and providing guidance is commendable, but it is clear that more needs to be done to ensure that all establishments maintain proper hygiene and safety standards.
One thing that immediately stands out is the prevalence of critical violations related to food handling and storage. From the manager touching cooling dumplings with bare hands to the storage of food at improper temperatures, these violations highlight the need for better training and education on proper food handling practices. In my opinion, the department should consider implementing more rigorous training programs for food handlers, particularly in establishments that serve raw seafood or handle perishable foods.
What many people don't realize is that food safety is not just about maintaining clean facilities. It is also about understanding the potential risks associated with different types of food and implementing proper handling and storage practices. For example, the serving of raw salmon and red snapper without parasite destruction logs raises serious concerns about the establishment's ability to prevent the spread of foodborne illnesses. If you take a step back and think about it, it becomes clear that proper food handling practices are essential to preventing outbreaks of foodborne illnesses.
A detail that I find especially interesting is the prevalence of violations related to sanitizer concentration. From the absence of QUATS test strips to the storage of sanitizer in glass cleaner bottles, these violations highlight the need for better training and education on proper sanitizer usage. In my opinion, the department should consider implementing more rigorous testing and monitoring programs for sanitizer concentration, particularly in establishments that serve food to the public.
What this really suggests is that food safety is a complex issue that requires a multi-faceted approach. While the department's inspections are a crucial part of ensuring food safety, they are not enough on their own. It is also essential to educate businesses and the public about proper food handling practices and the potential risks associated with different types of food. Only by taking a holistic approach can we ensure that food safety remains a top priority in the region.
Conclusion
The inspection findings highlight the importance of food safety in the region. While some establishments maintain high standards, others are found to have critical violations that could potentially lead to foodborne illnesses. The department's goal of educating businesses and providing guidance is commendable, but it is clear that more needs to be done to ensure that all establishments maintain proper hygiene and safety standards. By implementing more rigorous training and testing programs, we can work towards a safer and healthier food environment for all.
