In the heart of Wyoming, the Cheyenne-Laramie County Health Department plays a crucial role in maintaining food safety standards. This department conducts unannounced inspections at least twice annually for various establishments including restaurants, bars, convenience stores, and bed and breakfasts. The inspection process identifies two categories of violations: critical and non-critical. Critical violations are those that pose an immediate risk to public health, while non-critical ones relate more to maintenance and cleanliness. The department prioritizes education over punishment, aiming to help businesses understand and rectify unsafe practices. Despite this, not having any violations does not automatically mean a business is entirely safe. Detailed reports on each facility's inspection outcomes can be found on the department’s official website.

Inspection Highlights from Early January 2025

During the first few days of January 2025, several local establishments underwent routine inspections. At the Lara Co Detention Facility, inspectors noted three violations, one of which was a priority issue, but all were corrected during the visit. The facility did not require re-inspection. Five Guys Burgers had a single priority violation concerning chemical storage near food preparation areas, promptly addressed. Tres Amigos Dell Range faced a minor issue with frozen goods placement, swiftly resolved. Papa Johns (DR) saw an employee handling food without proper hair restraint, immediately corrected.

The next day, Wendy’s (DR) passed its inspection without any violations. R & B Breakfast Club had two issues, one priority, related to missing thermometers in coolers, fixed on-site. Subway (Central), however, encountered multiple priority concerns, necessitating a follow-up inspection due to expired certifications. Hambones Pizza dealt with temperature control in a small cooler, quickly remedied. Wyoming Rib and Chop House had ice scoops improperly stored, also corrected on-site. Another Wendy’s location (COL) faced thermometer-related issues, promptly resolved.

From these inspections, it becomes clear that vigilance and immediate corrective actions are vital. Businesses must remain proactive in adhering to safety protocols to protect consumers. The Health Department's approach underscores the importance of continuous education and compliance, ensuring a safer dining experience for everyone. This collaborative effort between regulators and business owners fosters a culture of responsibility and trust within the community.