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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.
May 16, 2025
Manor Heights Elementary School
Violations: 0
Re-inspection Required: No
Link to full report
Bar Nunn Elementary School
Violations: 1 (1 corrected on site)
Re-inspection Required: No
Link to full report
May 17, 2025
Heirloom & Native: WY Chef Crafted
Violations: 0
Re-inspection Required: No
Link to full report
I’ Scream 4 Ice Cream
Violations: 0
Re-inspection Required: No
Link to full report
Dog House
Violations: 0
Re-inspection Required: No
Link to full report
WY Knot Pretzel Co.
Violations: 0
Re-inspection Required: No
Link to full report
Papa’s Pork Chop – GFH Commisary
Violations: 0
Re-inspection Required: No
Link to full report
I’ Scream 4 Wings
Violations: 2
Re-inspection Required: No
Link to full report
Comments: Food protection manager not certified by a certification program that is listed by a Conference for Food Protection-recognized accrediting agency.
May 20, 2025
Perkins Family Restaurant
Violations: 8 (4 priority, 4 corrected on site, 2 repeat)
Re-inspection Required: Yes
Link to full report
Comments: Comments Overall facility is neat, clean and organized. Continue working on cleaning under and behind equipment, inside drawers and cabinets, etc. Employee working on cleaning around ceiling vents during inspection. Outside doors have gaps where insects and rodents can enter, replace sweeps or door frames. Recommend a new salad refrigerator, batter refrigerator and egg coolers. Must obtain a timer to ensure dishwasher water is being drained every 2 hours as it has not been. Must also clean inside dishwasher frequently so it continues to work appropriately. I will work with you to find a
solution to the dish pit issues. If you are going to leave the top of the prep top open, do not fill the tubs as full as some foods are getting too warm. Reminder to store utensils with handles up. Reminder to date foods prior to or when you place foods in the walk in refrigerator. Walk in door does not close and has a large gap where warm/hot air can get in. The internal ambient air temperature of the walk in is 41 F or below but the door must be repaired somehow to ensure food safety especially in the summer months.
Kids on the Block Daycare
Violations: 1
Re-inspection Required: No
Link to full report
La Cocina Mexican Restaurant
Violations: 5 (2 priority, 1 corrected on site, 2 repeat)
Re-inspection Required: No
Link to full report
Comments: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to
effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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