At a glance
CleanCleaver food safety systematic review results
What happened?
40point violations
16 problems found · 4 marked critical · Routine county inspection · Aug 24, 2026
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. Hidden Valley Country Club- Main Kitchen got about the same as most.
Compared with 1,218 Salt Lake County sit-down restaurants. Each restaurant's last routine inspection counts.
What was found out about Hidden Valley Country Club- Main Kitchen?
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: Eating or drinking in a food area 4.2.18**How to fixFix it
- Marked critical: Packaged and Unpackaged Food - Separation, Packaging, Segregation 4.3.23*How to fixFix it
- Marked critical: Dish sink or dish machine not set up right 4.4.59**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 Hidden Valley Country Club- Main Kitchen's team
Is this your place?
Welcome, Hidden Valley Country Club- Main Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Hidden Valley Country Club- Main Kitchen 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 Hidden Valley Country Club- Main KitchenWe'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: Eating or drinking in a food areaThe county found: “Employees’ personal beverages are not separated from food preparation areas.”
First step: Clothes, eating and drinking
Then the next one: Packaged and Unpackaged Food - Separation, Packaging, Segregation
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 2-304.11, Food Code 4-301.12, Food Code 3-304.12, Food Code 3-305.11.
Try it yourself
Fix and log it: Eating or drinking in a food area
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clothes, eating and drinking
From Food Code 2-304.11
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 Hidden Valley Country Club- Main KitchenWe'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 visited 2 times in the last 12 months (2 routine).
Fewer point violations than last time (45 → 40). 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
LatestAug 24, 2026Routine inspection40 points
This one: 40 points, inspected Aug 24, 2026.
16 violations listed, 6 marked critical.
Critical (4)
Marked critical by Salt Lake County Health Department
Eating or drinking in a food area
The department's words
4.2.18** Eating, Drinking, or Using Tobacco
Employees’ personal beverages are not separated from food preparation areas.
Corrected during the inspection
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-401.11 · R392-100
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hidden Valley Country Club- Main Kitchen? Fix it
Marked critical by Salt Lake County Health Department
Packaged and Unpackaged Food - Separation, Packaging, Segregation
The department's words
4.3.23* Packaged and Unpackaged Food - Separation, Packaging, Segregation
Raw shell eggs are stored above ready-to-eat food in a reach-in cooler.
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
Dish sink or dish machine not set up right
The department's words
4.4.59** Sanitizing Solutions-Testing Devices
There is no sanitizer test kit available.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-301.12 · R392-100
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hidden Valley Country Club- Main Kitchen? 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
The canopener is unclean to sight and touch. (COS) Surfaces of the stand mixer above the bowl are dirty. Interior surfaces of the ventilation hood are unclean. (Fire suppression lines)
Cited 3 times
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Non-critical (7)
The department's words
4.3.31 In-Use Utensils - Between-Use Storage
Bowls are used for food scoops and are stored inside food containers.
Corrected during the inspection
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 Hidden Valley Country Club- Main Kitchen? Fix it
Food on the floor or under drips
The department's words
4.3.37 Food Storage
A box of food is being stored on the floor. Food is being stored on the floor in the walk-in freezer.
Cited 2 times
Food Code 3-305.11 · R392-100
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hidden Valley Country Club- Main Kitchen? Fix it
Utensils or dishes stored wet or unwashed
The department's words
4.4.101 Equipment and Utensils-Air-Drying Required
Food equipment is not being air dried before being nested together.
Food Code 4-901.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Hidden Valley Country Club- Main Kitchen? 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
Clean equipment is stored on the floor. Single service items are stored on the floor.
Cited 2 times
Equipment in poor repair
The department's words
4.4.61 Fixed Equipment-Spacing or Sealing
Ventilation hood is not sealed to prevent uncleanable gaps.
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 Hidden Valley Country Club- Main Kitchen? Fix it
Show 2 more
Fixed Equipment-Elevation or Sealing
The department's words
4.4.62 Fixed Equipment-Elevation or Sealing
Shelving is not installed at least 6 inches above the floor to facilitate cleaning.
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Fan covers in the walk-in cooler are dirty. Fan covers in the reach-in cooler are dirty.
Cited 2 times
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 Hidden Valley Country Club- Main Kitchen? Fix it
EarlierDec 26, 2025Routine inspection45 points
17 violations listed, 7 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 11, 2025Routine inspection22 points
11 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 14, 2024Routine inspection29 points
12 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierFeb 15, 2024Routine inspection22 points
13 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 18, 2022Routine inspection24 points
9 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 31, 2022Routine inspection31 points
11 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierNov 16, 2021Routine inspection35 points
14 violations listed, 6 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierFeb 11, 2020Routine inspection23 points
9 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 29, 2019Routine inspection36 points
16 violations listed, 4 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 Hidden Valley Country Club- Main Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Eating or drinking in a food area Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- In-use utensils stored wrong Read the free guide
- Food on the floor or under drips Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- 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
Call Hidden Valley Country Club- Main Kitchen
Ask for the manager. Hidden Valley Country Club- Main Kitchen can only fix what it knows about.
Call Hidden Valley Country Club- Main Kitchen: (801) 571-0583
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 Hidden Valley Country Club- Main Kitchen?
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: plated
- Inspection type
- Routine inspection
- Result
- 40 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.