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Safety Measures

WVU Dining Services is committed to the health and safety of our guests and employees. That’s why we are following federal, state, local and University guidelines and have implemented several enhanced safety and cleaning measures to protect our customers and team members.

Additionally, the dining halls are subject to bi-weekly inspections conducted by WVU Environmental Health and Safety and the reports are available below.

Dining Hall Inspection Reports

Latest Dining Hall Inspection Violations
Criticality Café Evansdale Hatfields Summit Café
Priority Violations 0 0 0
Priority Foundation Violations 0 0 0
Core Violations 3 2 2
Total 3 2 2
View full report View full report View full report

Inspection Dates: Wednesday, April 17 (Hatfields), Friday, April 19 (Café Evansdale and Summit Café)

*Some violations were corrected on the day of inspection. View full reports for complete details.

The Monongalia County Health Department also conducts inspections of WVU dining facilities. You can search for those reports using their Inspection Reports Database.

Violation Criticality Descriptions

  • Priority 

    Contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that directly controls this hazard. Priority violations include items with a quantifiable measure to show control of hazards, such as cooking, reheating, cooling and handwashing.

  • Priority Foundation

    A provision that supports, facilitates or enables one or more Priority Items. Priority Foundation violations include items such as personnel training, necessary equipment, record keeping and labeling.

  • Core  

    An item that usually relates to general sanitation, operational controls, facilities or structures, equipment design or general maintenance.

Safety and Cleaning Procedures

  • All employees are required to wear gloves and masks.
  • Hand sanitizer dispensers are available near serving lines.
  • All high-touch surfaces and equipment are cleaned and sanitized repeatedly.
  • Serving utensils are changed every 15 minutes.
  • Surfaces are cleaned with disposable towels and disinfected with Ecolab-approved sterilizer that eliminates COVID-19.
  • Electrostatic Victory sprayers, backpack sprayers and battery pump-up sprayers are used to clean and disinfect large, high-traffic areas.

Have questions? Contact us.