At a glance
CleanCleaver food safety systematic review results
What happened?
83point violations
27 problems found · 7 marked critical · Routine county inspection · Sep 16, 2026
Is that a lot?
Most fast-food and counter places here got 8 to 27 point violations. Wild Ginger 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 Wild Ginger 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: Eating or drinking in a food area 4.2.18**How to fixFix it
- Marked critical: Preventing Contamination from Hands 4.3.21*How to fixFix it
- Marked critical: Packaged and Unpackaged Food - Separation, Packaging, Segregation 4.3.23*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 Wild Ginger Bistro's team
Is this your place?
Welcome, Wild Ginger Bistro. We'll walk through this together, one item at a time. To log the fixes, claim Wild Ginger 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 Wild Ginger 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: 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: Preventing Contamination from Hands
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 3-304.12.
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 Wild Ginger 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.
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Inspections
From Salt Lake County Health Department · 8 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 (84 → 83). 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
LatestSep 16, 2026Routine inspection83 points
This one: 83 points, inspected Sep 16, 2026.
27 violations listed, 12 marked critical.
Critical (7)
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.
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 Wild Ginger Bistro? Fix it
Marked critical by Salt Lake County Health Department
Preventing Contamination from Hands
The department's words
4.3.21* Preventing Contamination from Hands
A food handler touched ready-to-eat food with bare hands. (Food discarded)
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
Packaged and Unpackaged Food - Separation, Packaging, Segregation
The department's words
4.3.23* Packaged and Unpackaged Food - Separation, Packaging, Segregation
Raw fish is stored above ready-to-eat foods 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
The department's words
4.3.59* Cold Holding
Egg rolls are being held at 50°F in the make table. Cut cabbage is being held out of temperature control at 54°F on a counter. Cut lettuce and other potentially hazardous are being held between 44-47°F in a reach in cooler. Fried rice is being held at 46°F in the walk in cooler.
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.
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 Wild Ginger Bistro? Fix it
Marked critical by Salt Lake County Health Department
Time as a Public Health Control
The department's words
4.3.62* Time as a Public Health Control
Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (Sushi rice)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 2 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
The interior of the oven is dirty. The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean.
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.
Marked critical by Salt Lake County Health Department
Capacity-Water Quantity
The department's words
4.5.8** Capacity-Water Quantity
Hot water is not provided at the hand sink in the service area.
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.
Non-critical (11)
Clean-up of Vomiting and Diarrheal Events
The department's words
4.2.22 Clean-up of Vomiting and Diarrheal Events
The establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events.
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 Wild Ginger Bistro? Fix it
Wiping Cloths - Use Limitation
The department's words
4.3.33 Wiping Cloths - Use Limitation
Wet wiping cloths are not stored in sanitizer solution.
Thawing
The department's words
4.3.56 Thawing
Fish was not removed from its vacuum seal prior to thawing. Potentially hazardous food is thawing at room temperature. (Diced ham)
Cited 2 times
Allergen Notification
The department's words
4.3.68 (iii) Allergen Notification
The establishment does not have written notification of the presence of major allergens.
Show 6 more
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
A reach in cooler is lined with the manufacturing film. (Service area) Cardboard egg crates are not smooth, easily cleanable and non-absorbent and are used to elevate various equipment.
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 Wild Ginger Bistro? Fix it
Equipment in poor repair
The department's words
4.4.13 Equipment and Utensils - Design and Construction
Domestic style oven is not durable for commercial use.
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 Wild Ginger Bistro? Fix it
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. Gaskets are damaged at the base of the door to the walk-in cooler unit.
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 Wild Ginger Bistro? Fix it
No backflow test on file
The department's words
4.5.30 System Maintained in Good Repair Non-critical
The faucets are leaking on the hand sinks. The 3-compartment sink faucet is leaking.
Cited 2 times
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 Wild Ginger Bistro? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.1 Surface Characteristics-Indoor Areas
Various ceiling surfaces in the dry storage room are not smooth, durable, easily cleanable and non-absorbent.
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 Wild Ginger Bistro? Fix it
Lighting-Intensity
The department's words
4.6.31 Lighting-Intensity
There is insufficient light intensity on the cook line.
EarlierFeb 18, 2026Routine inspection84 points
28 violations listed, 12 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJul 30, 2025Routine inspection53 points
26 violations listed, 7 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 27, 2025Routine inspection67 points
25 violations listed, 12 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierOct 23, 2023Routine inspection39 points
14 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 23, 2023Follow-up inspectionRe-checked earlier items
5 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 18, 2023Routine inspection107 points
36 violations listed, 19 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJun 8, 2022Routine inspection65 points
21 violations listed, 10 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 Wild Ginger Bistro, 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
- Cold food above 41°F 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
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Wild Ginger Bistro
Ask for the manager. Wild Ginger Bistro can only fix what it knows about.
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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 Wild Ginger 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
- 83 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.