Natrona County health and food inspections (8/7/26–8/13/26)
Shutterstock CASPER, Wyo. — The Casper-Natrona County Health Department inspects restaurants, grocery stores, convenience stores, mobile food units, commissaries and food vending operations. Every. . .
ShutterstockCASPER, Wyo. — The Casper-Natrona County Health Department inspects restaurants, grocery stores, convenience stores, mobile food units, commissaries and food vending operations. Every facility has an unannounced inspection at least twice a year. According to the department, “There are three types of violations: priority, priority foundation and core. ”While the department of health is looking for deficiencies, the organization’s main goal is to educate businesses, helping them understand unsafe practices and ways to correct them. According to the program manager for Environmental Health in Natrona County, “There is no sliding scale or a pass or failing of a health inspection. ” Every violation is either fixed immediately or within 10 days, meaning that a violation does not make the business unsafe. If a reinspection is required, the issue might have been more severe or the facility required more time to fix it. They have 10 days to fix the issue, and according to the health department, most facilities can easily meet the requirement. Any serious violations or notable quotes will be included in summary notes below, but the full report for each restaurant can be found at the department’s website, where it publishes all of its current information. Aug. 7, 2026Riverview InnViolations:20Re-inspection Required:NoLink to full reportPathfinder MarinaViolations:0Re-inspection Required:NoLink to full reportSunset GrillViolations:2Re-inspection Required:NoLink to full reportComments: The walk-in cooler’s ambient temperature was measured at approximately 48. 1 degrees F in front of the condenser. Cocktail sauce and sliced tomato was over 41degrees F. Ceiling of the walk-in coolers are very dusty around condenser. Aug. 11, 2026Wyoming Behavorial InstituteViolations:0Re-inspection Required:NoLink to full reportJimmy JohnsViolations:3Re-inspection Required:NoLink to full reportComments: No certified food protection manager on staff. The following equipment food-contact surfaces were observed soiled to sight and touch: tuna slicer. Employees observed working in the food service area without proper hair restraints (beard nets). Mac’s Smokehouse Grill and Sports BarViolations:3Re-inspection Required:NoLink to full reportComments: Employee noted drinking from an uncovered container in the food preparation area. Owner is taking the cloth from the quat bucket and using it without changing gloves. There is slime starting to form in the large ice machine. Aug. 12, 2026Cottage CafeViolations:2Re-inspection Required:NoLink to full reportComments: No certified food protection manager on staff. When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. Dominos Pizza #6042 1st StViolations:0Re-inspection Required:NoLink to full reportAug. 13, 2026Chopstix Asian BistroViolations:8Re-inspection Required:NoLink to full reportComments: The cook is not washing his hands often enough. Employee was making sushi rolls with her bare hands. The sushi rice was not labeled with the time it needs to be thrown out. Tubs of food are not labeled with the contents. A fly strip is hanging over the rice cooker. Trays of noodles were sitting close enough to the dish machine that they could get splashed with dish water. A bag of onions is being stored on the floor in the outside storage room. The faucet of the hand sink by the cook line is rotted out and trapping debris. C’mon Inn HotelViolations:3Re-inspection Required:NoLink to full reportComments: Room #114: Microwave has food debris. Room #114: Hair present in sink. Ice machines are in need of cleaning due to grime and debris build-up. C’mon Inn Food ServiceViolations:2Re-inspection Required:YesLink to full reportComments: The following equipment food-contact surfaces were observed soiled to sight and touch: Bowls, pans, and various pieces of equipment. Gravy hot holding at improper temperatures.