BRISTOL MOUNTAIN SKI RESORT

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Inspection history

1. Feb 10, 2026

   ✕
   4 violations

   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

2. Dec 17, 2025

   ✓

3. Mar 5, 2025

   ✓
   1 violation

   • Insects, rodents present

4. Jan 25, 2024

   ✓

5. Nov 28, 2022

   ✓

6. Mar 15, 2022

   ✓

7. Dec 30, 2021

   ✓

8. Dec 23, 2020

   ✓

9. Feb 7, 2017

   ✕
   1 violation

   • Critical:Water/ice: unsafe, unapproved sources, cross connections

10. Feb 4, 2016

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

11. Mar 10, 2015

    ✓
    1 violation

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

12. Dec 4, 2014

    ✓

13. Nov 26, 2013

    ✓
    3 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Single service items reused, improperly stored, dispensed, not used when required
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

14. Mar 22, 2013

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

15. Dec 17, 2012

    ✓
    1 violation

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

16. Mar 14, 2012

    ✓
    2 violations

    • In use food dispensing utensils improperly stored
    • Wiping cloths dirty, not stored properly in sanitizing solutions

17. Apr 1, 2011

    ✓
    2 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

18. Feb 23, 2010

    ✕
    5 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

19. Dec 31, 2009

    ✕
    3 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

20. Dec 11, 2008

    ✓
    3 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Single service items reused, improperly stored, dispensed, not used when required
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

21. Dec 13, 2007

    ✓
    3 violations

    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • Improper use and storage of clean, sanitized equipment and utensils
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

22. Dec 14, 2006

    ✕
    1 violation

    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

23. Dec 21, 2005

    ✓

24. Feb 10, 2004

    ✕

25. Dec 18, 2003

    ✓