At a glance
CleanCleaver food safety systematic review results
What happened?
28point violations
16 problems found · 3 marked critical · Routine county inspection · Jul 29, 2025
Is that a lot?
Most fast-food and counter places here got 8 to 27 point violations. Bruges Belgian Bistro got more than most.
Compared with 2,086 Salt Lake County fast-food and counter places. Each place's last routine inspection counts.
What was found out about Bruges Belgian Bistro?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Ready-to-eat food not dated 4.3.60**How to fixFix it
- Marked critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning 4.4.82*How to fixFix it
- Marked critical: Chemicals unlabeled or stored near food 4.7.2**How to fixFix it
Source: Salt Lake County Health Department
We review Salt Lake County health data to make this report. We are not the Salt Lake County Health Department.
Visit them directly at saltlakecounty.gov (opens the department's site) · How we review
For Bruges Belgian Bistro's team
Is this your place?
Welcome, Bruges Belgian Bistro. We'll walk through this together, one item at a time. To log the fixes, claim Bruges Belgian Bistro first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Bruges Belgian BistroWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Ready-to-eat food not datedThe county found: “Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not…”
First step: The rule
Then the next one: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-501.17, Food Code 7-201.11, Food Code 3-304.12.
Try it yourself
Fix and log it: Ready-to-eat food not dated
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The rule
From Food Code 3-501.17
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Salt Lake County that keep their kitchens clean and put their guests' health first?
Claim Bruges Belgian BistroWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Salt Lake County Health Department · 10 inspections on record · Last checked Oct 8, 2026
The county lists no visits in the last 12 months.
Fewer point violations than last time (29 → 28). That takes a team.
The county inspects each food place one to three times a year. It does not say when it will come. How often depends on the place's risk level. Level 1: once a year. Level 2: every 9 months. Level 3: twice a year. Level 4: three times a year. A complaint can bring another visit.
Every visit
LatestJul 29, 2025Routine inspection28 points
This one: 28 points, inspected Jul 29, 2025.
16 violations listed, 3 marked critical.
Critical (3)
Marked critical by Salt Lake County Health Department
The department's words
4.3.60** Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking
Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.17 · R392-100
How can a restaurant or home fix this?
The rule
- Ready-to-eat TCS food made on site and kept in the fridge more than 24 hours gets a date label.
- It's good for 7 days at 41°F or below. The day you made it is day 1.
- Example: potato salad made Saturday is labeled "Discard Friday."
- Never go past the maker's use-by date on any ingredient.
From Food Code 3-501.17
Mixed and opened foods
4 more steps in the full guide Read the free guide
Date marking: the 7-day rule
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Bruges Belgian Bistro? Fix it
Marked critical by Salt Lake County Health Department
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning
The department's words
4.4.82* Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning
Interior surfaces of a reach in cooler are unclean.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Salt Lake County Health Department
Chemicals unlabeled or stored near food
The department's words
4.7.2** Working Containers-Common Name
A chemical spray bottle is not labeled with the common name.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 7-201.11 · R392-100
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Bruges Belgian Bistro? Fix it
Non-critical (10)
The department's words
4.3.31 In-Use Utensils - Between-Use Storage
In-use knives are stored in an unclean location between pieces of equipment.
Food Code 3-304.12 · R392-100
How can a restaurant or home fix this?
Serving utensils
- A separate utensil in every dish, with a handle long enough to stay out of the food.
- Between uses, rest it in one of six places: in the food with the handle up out of it; in a closed bin of dry food that is not TCS food; on a clean, sanitized spot; in running water (moist food like ice cream); in a clean, protected spot (a scoop for food that is not TCS food); or in water at 135°F or above. Never on the bare table, a towel or in another dish.
- Change it when dropped, used in another dish, or touched at the food end, and at least every 4 hours.
From Food Code 3-304.12
Clean plates and no re-serving
3 more steps in the full guide Read the free guide
Buffets and self-service
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bruges Belgian Bistro? Fix it
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
The department's words
4.4.105 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
Single service items are not stored to prevent contamination.
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
Cardboard is being used to repair an air vent.
Food Code 4-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Bruges Belgian Bistro? Fix it
Equipment in poor repair
The department's words
4.4.61 Fixed Equipment-Spacing or Sealing
The 3-compartment sink is not sealed to the adjacent wall. The hand sink is not sealed to the adjacent wall.
Cited 2 times
Food Code 4-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Bruges Belgian Bistro? Fix it
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
Gaskets are damaged on a refrigerator unit.
Food Code 4-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Bruges Belgian Bistro? Fix it
Show 5 more
Cooking and Baking Equipment
The department's words
4.4.84 Cooking and Baking Equipment
The interior of the microwave is unclean.
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Reach-in cooler handles and gaskets are dirty.
Food Code 4-602.13 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Bruges Belgian Bistro? Fix it
No backflow test on file
The department's words
4.5.30 System Maintained in Good Repair Non-critical
The faucet is leaking on the hand sink.
Food Code 5-205.15 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Bruges Belgian Bistro? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.40 Repairing-Physical Facilities
Various walls are damaged. Various floor surfaces are damaged.
Cited 2 times
Food Code 6-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Bruges Belgian Bistro? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
The ceiling is dirty in various areas. Walls are dirty in various areas.
Cited 2 times
Food Code 6-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Bruges Belgian Bistro? Fix it
EarlierJul 31, 2024Critical Item20 points
8 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierNov 7, 2023Routine inspection29 points
9 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierOct 5, 2022Routine inspection7 points
7 violations listed, 0 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJun 16, 2021Routine inspection20 points
5 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMay 8, 2019Routine inspection28 points
11 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJul 27, 2018Routine inspection30 points
10 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 30, 2017Routine inspection8 points
6 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 23, 2016Routine inspection14 points
12 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierSep 24, 2014Routine inspection21 points
8 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
Source: Salt Lake County Health Department. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Bruges Belgian Bistro, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Ready-to-eat food not dated Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- In-use utensils stored wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Bruges Belgian Bistro
Ask for the manager. Bruges Belgian Bistro can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Salt Lake County Health Department (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Bruges Belgian Bistro?
See the plan to fix each item and show what you did.
Address thisAbout this record
Open the county's Inspection Reports, choose Food Service, and search for the name.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Zero points means the inspector found no problems. Salt Lake County adds points for each problem. Big ones, the kind most likely to make someone sick, add more.
Each violation the inspector finds adds 1, 3 or 6 points, by how likely it is to cause illness. The points add up to the inspection score. The county uses no letter grade.
- Listed as
- Restaurants: non-plated
- Inspection type
- Routine inspection
- Result
- 28 points
- Source
- Salt Lake County Health Department
This is not an official ranking or grade. See the official source: Salt Lake County Health Department (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.