KARTRITE RESORT & INDOOR WATERPARK

Order for delivery

Inspection history

1. Apr 16, 2026

   ✕
   3 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

2. Jan 3, 2025

   ✕
   3 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Improper thawing procedures used

3. Mar 8, 2024

   ✕
   1 violation

   • 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.

4. May 1, 2023

   ✕
   6 violations

   • 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.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Wiping cloths dirty, not stored properly in sanitizing solutions

5. Oct 14, 2022

   ✓

6. Nov 18, 2021

   ✓

7. Nov 4, 2021

   ✕
   1 violation

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

8. Jan 10, 2020

   ✕
   3 violations

   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

9. Dec 12, 2019

   ✕
   2 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)
   • 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.