At a glance
CleanCleaver food safety systematic review results
What happened?
64point violations
22 problems found · 6 marked critical · Routine county inspection · Nov 6, 2025
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. Snowpine Lodge - Main/Warming Kitchen got more than most.
Compared with 1,218 Salt Lake County sit-down restaurants. Each restaurant's last routine inspection counts.
What was found out about Snowpine Lodge - Main/Warming 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: Safe, Unadulturated, and Honestly Presented 4.3.1*How to fixFix it
- Marked critical: Cold food above 41°F 4.3.59*How to fixFix it
- Marked critical: Ready-to-eat food not dated 4.3.60**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 Snowpine Lodge - Main/Warming Kitchen's team
Is this your place?
Welcome, Snowpine Lodge - Main/Warming Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Snowpine Lodge - Main/Warming 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 Snowpine Lodge - Main/Warming 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: Safe, Unadulturated, and Honestly PresentedThe county found: “There are some berries with mold on them in the make top.”
Then the next one: Cold food above 41°F
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 3-304.12, Food Code 6-501.112.
Try it yourself
Fix and log it: Cold food above 41°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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?
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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.
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Inspections
From Salt Lake County Health Department · 8 inspections on record · Last checked Oct 8, 2026
The county visited once in the last 12 months (1 routine).
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
LatestNov 6, 2025Routine inspection64 points
This one: 64 points, inspected Nov 6, 2025.
22 violations listed, 9 marked critical.
Critical (6)
Marked critical by Salt Lake County Health Department
Safe, Unadulturated, and Honestly Presented
The department's words
4.3.1* Safe, Unadulturated, and Honestly Presented
There are some berries with mold on them in the make top.
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
The department's words
4.3.59* Cold Holding
The cooked sausage and oat are holding at 63 F. (All the food in the reachin was thrown away)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(2) · R392-100
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Snowpine Lodge - Main/Warming Kitchen? Fix it
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
Some foods are not being date marked that is being stored in the cold drawers.
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 Snowpine Lodge - Main/Warming Kitchen? Fix it
Marked critical by Salt Lake County Health Department
Reduced Oxygen Packaging - Critical 1
The department's words
4.3.64* Reduced Oxygen Packaging - Critical 1
There is reduced oxygen packaging without a haccp plan in place. Tuna is being thawed in the walkin the ROP packaging that says to be removed when thawing.
Cited 2 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
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 metal container holding the ice scoop is dirty and holding standing water. The deli slicer and cover is dirty. The can opener blade is dirty.
Corrected during the inspectionCited 3 times
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
Marked critical by Salt Lake County Health Department
Storage-Separation-Poisonous or Toxic Materials
The department's words
4.7.3* Storage-Separation-Poisonous or Toxic Materials
There are chemicals stored with single service food containers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Non-critical (10)
Food Storage Containers - Identified with Common Name of Food
The department's words
4.3.24 Food Storage Containers - Identified with Common Name of Food
Food containers are not labeled with the common name of the food.
The department's words
4.3.31 In-Use Utensils - Between-Use Storage
In-use utensils are stored with handles in contact with food.
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 Snowpine Lodge - Main/Warming Kitchen? Fix it
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
Cardboard is being used as shelf liner.
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 Snowpine Lodge - Main/Warming Kitchen? Fix it
Restraining Pressurized Containers
The department's words
4.4.49 Restraining Pressurized Containers
Pressurized cylinders are not secured.
Equipment in poor repair
The department's words
4.4.61 Fixed Equipment-Spacing or Sealing
The hood is not sealed to the adjacent wall.
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 Snowpine Lodge - Main/Warming Kitchen? Fix it
Show 5 more
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
The tip of the knife is damaged. The shelves in the walkin are rusty.
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 Snowpine Lodge - Main/Warming Kitchen? Fix it
No backflow test on file
The department's words
4.5.30 System Maintained in Good Repair Non-critical
The handsink faucet is leaking.
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 Snowpine Lodge - Main/Warming Kitchen? Fix it
Pests inside, or a way in for them
The department's words
4.6.15 Outer Openings-Protected
The vent cover to the outside.
Food Code 6-501.111 · R392-100
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Snowpine Lodge - Main/Warming Kitchen? Fix it
Handwashing Signage
The department's words
4.6.27 Handwashing Signage
Hand sinks in the kitchen lack hand washing signage.
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
The floor under and behind equipment is dirty. Various floor sinks are dirty. The wall by the soda dispenser is dirty.
Cited 3 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 Snowpine Lodge - Main/Warming Kitchen? Fix it
EarlierMar 12, 2025Routine inspection40 points
18 violations listed, 6 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierApr 2, 2024Routine inspection0 points
No violations listed in the data.
EarlierSep 27, 2022Routine inspection29 points
15 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 8, 2022Routine inspection29 points
15 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 10, 2021Routine inspection11 points
4 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierOct 3, 2019Routine inspection44 points
18 violations listed, 7 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 12, 2019Routine inspection39 points
15 violations listed, 6 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 Snowpine Lodge - Main/Warming Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cold food above 41°F Read the free guide
- Ready-to-eat food not dated 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
- No backflow test on file In CleanCleaver: Backflow device test
- Pests inside, or a way in for them Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Snowpine Lodge - Main/Warming Kitchen
Ask for the manager. Snowpine Lodge - Main/Warming Kitchen can only fix what it knows about.
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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 Snowpine Lodge - Main/Warming 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
- 64 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.