Estes Park Brunch Restaurant Requires Re-Inspection After Multiple Food Safety Violations
Brunch & Co at The Lodge at The Stanley Hotel in Estes Park failed a routine health inspection on October 31, receiving a score of 50 points and requiring re-inspection after inspectors found multiple food safety violations including improper food storage and inadequate sanitization equipment.
The restaurant, located at 333 East Wonderview Avenue, must undergo a follow-up inspection to verify corrections have been made before it can return to passing status, according to the Larimer County Department of Health and Environment inspection report.
Inspectors identified several critical violations that pose direct risks for foodborne illness. The dish machine contained no detectable chlorine sanitizer, failing to meet the required concentration of 50-200 parts per million needed to properly sanitize dishes and utensils. Staff also had emptied the sanitizer bucket, leaving no backup sanitization method available during the inspection.
Cross-contamination risks were discovered in multiple refrigeration units. Health inspectors found pancake batter containing raw eggs stored above ready-to-eat foods including salsa and pineapple in the cook line make table, as well as over produce in the walk-in cooler. This storage arrangement violates food safety protocols requiring raw animal products to be kept separate from and below ready-to-eat foods to prevent bacterial transfer.
Temperature control problems presented additional health concerns. Green chili and liquid eggs were being held in inadequate ice baths with melted ice, with product temperatures measured in the 50-degree range rather than the required 41 degrees Fahrenheit or below. Salmon at the waffle station make table measured 45 degrees. Inspectors required staff to add ice and relocate the salmon to proper refrigeration during the inspection.
The hand washing sink next to the three-compartment sink lacked both soap and paper towels, preventing staff from properly washing their hands during food preparation. Inspectors required these items be provided immediately.
Inspectors also found violations of food labeling and consumer information requirements. Ready-to-eat foods including salsa and blue cheese lacked proper date marking to track the seven-day holding period for prepared foods. The restaurant also failed to notify consumers about the presence of major food allergens in unpackaged foods as required by health code.
Additional violations included the interior of the ice machine requiring cleaning and the absence of chlorine test strips needed to verify proper sanitizer concentrations in the dish machine.
The restaurant operates Monday through Thursday from 7:00 a.m. to 1:00 p.m. and Friday through Sunday from 7:00 a.m. to 2:00 p.m., serving brunch and lunch to hotel guests and local visitors. The establishment features a menu emphasizing dietary accommodations including vegan, vegetarian and gluten-free options.
Under Larimer County's inspection scoring system, establishments receiving scores between 50 and 109 points fall into the "Re-Inspection Required" category, indicating food safety violations were found that require verification of corrections. Staff corrected several violations during the October 31 inspection, but the restaurant must pass a follow-up inspection to demonstrate sustained compliance with food safety standards.
Inspection reports represent conditions observed at a specific date and time and may not reflect current operational practices. The restaurant remains open while awaiting re-inspection.