When was Snowbird - Seventy One last inspected?

The county last inspected Snowbird - Seventy One on Oct 28, 2025. It was a routine inspection.

What did the county find at Snowbird - Seventy One?

The county listed 15 violations on Oct 28, 2025: Packaged and Unpackaged Food - Separation, Packaging, Segregation; Ready-to-eat food not dated; and Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory, and 8 more.

How often does Salt Lake County inspect restaurants?

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.

What does a critical item mean?

Critical items are the ones most likely to make someone sick. On Oct 28, 2025, the county marked 11 as critical.

Snowbird - Seventy One Inspection Results

LatestOct 28, 2025Routine inspection55 points

This one: 55 points, inspected Oct 28, 2025.

15 violations listed, 11 marked critical.

Critical (8)

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 cooler. (Bar)
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
Ready-to-eat food not dated
The department's words
4.3.60** Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking
Food is kept longer than 7 days.
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
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Marked critical by Salt Lake County Health Department
Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory
The department's words
4.3.69* Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory
A consumer advisory is not provided in the printed menu for drinks that may be served with raw eggs.
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
Food Contact Surfaces
The department's words
4.4.15** Food Contact Surfaces
Food containers are cracked and broken.
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.
Marked critical by Salt Lake County Health Department
Food-contact surfaces not cleaned or sanitized right
The department's words
4.4.76* Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness
There is no measurable sanitizer in the final rinse of the dish machine. (Bar)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11 · R392-100
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
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Show 3 more

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
Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. Shelves throughout the kitchen are unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles.
Cited 4 times
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
Hot Water and Chemical
The department's words
4.4.95* Hot Water and Chemical
The plate temperature in the dish machine is not reaching at least 160°F in the final rinse.
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
Hand sink not ready to use
The department's words
4.5.26** Using a Handwashing Sink
A hand sink is used as a multipurpose sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11 · R392-100
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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Handwashing
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