CASPER, 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.

July 18, 2025

Home Sweet Home Day Care

Violations: 0

Re-inspection Required: No

Link to full report

July 21, 2025

Hokkaido Ramen House

Violations: 11 (6 priority)

Re-inspection Required: Yes

Link to full report

Comments: “A food employee failed to wash his or her hands before engaging in food preparation, after switching tasks. The handwash station at the sushi counter and rear kitchen is being used for purposes other than washing hands; dirty utensils and sponges were kept in hand sinks. Large container of ramen broth were not being adequately cooled to prevent the growth of harmful bacteria. Ice bags also in direct contact with ramen broth. True cooler in dry storage and sushi cooler were operating above 41 degrees F. Ginger sauce held at room temperature after made in-house. Multiple food items such as cut leafy greens, prepared meats are not being marked with date of preparation or date for discard. Sushi rice Time as a Control procedure is not being followed; rice preparation and discard times are not being consistently documented. Multiple months did not have

any documentation of time logs. Rear entry door has a large gap at the bottom. Multiple wet cloths were left on counters around food preparation areas. Dirty dishware and utensils stored on clean dish board. Cooler handles, shelving, lids, and shelves where utensils were stored were coated with debris and grime. Flooring and walls throughout kitchen and food prep areas are covered in debris, grease, and grime; especially walls behind food preparation areas.”

July 23, 2025

Great Harvest Bakery

Violations: 8 (3 priority)

Re-inspection Required: Yes

Link to full report

Comments: “No certified food protection manager on staff. Hand washing was not observed when changing tasks such as going between cleaning and food preparation. Hand washing sink was coated with grime. Prep cooler was approximately 50 degrees F. Window and rear entry door left open. The food on display is not protected from contamination; counter is open to public with no sneeze guards in place. Mixers, slicer, and dry goods containers (not food contact surface) are coated with debris. Ceiling has existing holes and openings which could allow dirt and dust to permeate or allow pests into the facility.”

Mills Spring Ranch

Violations: 4 (1 priority)

Re-inspection Required: No

Link to full report

Comments: “The insides of both microwaves had food splattered in them. The thermometers in the walk-in cooler are reading high. Utensils in the kitchen are being stored with the food contact surfaces facing up. The light switch cover by the door is broken, which creates a hazard.”

It’s the Little Things In Life (inside Bookin’ It)

Violations: 3 (2 corrected)

Re-inspection Required: No

Link to full report

Comments: “The food establishment does not have a written procedure for employees to follow when responding to vomiting or diarrheal events. Unlabeled food containers. When tested, a high concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.”