SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Glacier View Ranch last inspected?
The most recent inspection on record was on Jun 23, 2026. The result listed by Boulder County Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Sep 3, 2025 to Jun 23, 2026.
Has Glacier View Ranch ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Sep 3, 2025.
The Full Inspection History
2 inspections
Routine
Jun 23, 2026
Pass
2 recorded violations
notedCode —Chemicals
Official Wording
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The chlorine residual at the dish machine was tested at zero ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). The chlorine was not able to be primed or made to work even after changing empty bottle. However, the machine did reach 160*F at the plate, so dishes are being sanitized.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Salad bar cheese at 50*F, diced tomatoes at 1*F . Items left out for service but not on ice. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Place items on ice to keep TTC food items cold during service.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boulder County Public Health, Jun 23, 2026 · Original Source
Routine
Sep 3, 2025
Pass
2 recorded violations
notedCode —Chemicals
Official Wording
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The chlorine residual at the dish machine was tested at zero ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). The chlorine was not able to be primed or made to work even after changing empty bottle. However, the machine did reach 160*F at the plate, so dishes are being sanitized.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Salad bar cheese at 50*F, diced tomatoes at 1*F . Items left out for service but not on ice. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Place items on ice to keep TTC food items cold during service.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.