HomeMy WebLinkAboutPERMIT 1040 Big Thompson Ave, Estes Valley Inn Building B Lobby Renovation 2022-07-05
Commercial Remodel
Estes Park
170 MacGregor Ave Suite 230, Estes Park, CO
80517
22-EP-00365
(970) 577-3726(970) 586-0249
Application Details
Application Date:07/05/2022Property Owner:Castle Peak Holdings
Acceptance Date:07/05/2022Mailing Address:1040 Big Thompson Avenue
Job Site Address:1040 Big Thompson Avenue, Estes
Park, CO 80517
Estes Park, CO 80517
Category:Commercial Alteration
Phone:(626) 616-0864
Type:Commercial Remodel
Email:david@castlepeakholdings.com
Description of Work:
Building B main lobby renovation. Includes lobby alterations, rear office finishes, removing back "office" overbuild on decking,
and converting back to deck space. Modernization of HVAC system, structural reinforcement under lobby and at back deck.
sitework improvements
Contractors:Applicant:
Name: Phone: Email:
PrimaryHumphrey Rich Construction Group (301) 330
Tom Garcia(240) 793-6191tgarcia@hrconstruc
-1650
tion.com
Occupant:
Name: Phone: Email:
Fields
# Parking Spaces:# Stories:
Auto Sprinkler System Gbmtf Construction Type:
Required:
Estimated Valuation:$350,000.00
Designed Occupant 1
Occupancy R-1 Residential, hotels
Load:
Classification:
Mixed Occupancy:
UTSD/EPSD OR unknown
3-::3
Total Square Footage:SEPTIC:
Application Terms
Submitted by: pvillano@safebuilt.com
This document is NOT a permit and does not constitute approval or authorize any construction or
changes to the above location.
Town of Estes Park
Department of Building SafetyPermit #: __________________
170 MacGregor Ave
App Exp: ___________________
Suite 230Permit Exp: ________________
Estes Park CO, 80517Date Rcvd: _________________
970-577-3726Rcvd by: ___________________
building@estes.org
BUILDING PERMIT APPLICATION
Description:
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Property Owner:Phone:
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Job Site Address:Email:
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Primary Contractor:Phone:
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Contact Name:Email:
Sub-Contractors:
NamePhoneEmail
1
2
3
4
5
IMPORTANT - COMPLETE ALL ITEMS AND MARK ALL APPLICABLE ITEMS
Square FootageNew or Tenant Finish OnlyCommercial
2-6:1
Main Flr: __________________Residential________Shell Only
Add Flrs: _______________________One Family________Tenant Finish
y
2-513
Basement: _____________________Multi-Family: ________Remodel/Addition
Crawlspace: _______________# of Units: _________________________New Building
691
Decks: _________________________Hotel, Motel, Dormitory:________Sign
5
Covered Porch: ____________# of Units ___________________Sprinkler: YesNo
Garage: ________________________Garage Occupancy
S.2
Other: ____________________Attached/DetachedClassification: _____________
W!C
Miscellaneous _____PatioConstruction Type: _________
____Plumbing____GasAttached/DetachedSeparated/Non-Seperated
____Mechanical____Roof_____Basement: Partial/Full Construction Type
y
____Grading___SolarFinished/Unfinished____Wood
____Windows___Other_____Fireplace____Structural Steel
____Fireplace_____Other____Masonry
Demolition# of Bedrooms: ____________Other
%461-111/11
Site Plan: _________________# Full Bath: ________Valuation: _________________
State Permit: ______________# 1/2 Bath:____ #3/4 Bath: ____Total Fees: _________________
Asbestos Permit: ___________Notes:
Applicant Signature: _______________________________________________Date: ____________
Building Official Signature: __________________________________________Date: ____________
Certified Testing, Adjusting, and Balancing Report
Project Information
Report Revision Information
Project Name: Estes Village Inn
Address: 1040 Big Thompson Ave.
Estes, Park, CO 80157
Reviewing Supervisor Signature
Elevation: 7,522 ft.
Certified Report Date: September 13, 2023
Contractor Information
Contractor: Everest Mechanical
Mechanical Engineer: Architect:
Company Certification Information
Alnor EBT Micromanometer EBT-731: May 2023
Alnor Hydronic Manometer HM675: May 2023
Fluke 323 True RMS Clamp meter: May 2023
Semper Fidelis
Veteran Owned and Operated
Warranty Information
Dear Customer,
As we try to build our customer base and ensure your complete satisfaction on every project
United Test and Balance would like to extend a 180 Day warranty policy for every project. The
terms of the warranty are listed below:
United Test and Balance does hereby warrant the above-mentioned completed project for a
period of 180 Days from the date of the issued Certified Test and Balance Report. That said work
shall remain free from all defects in workmanship and material, and that it shall comply with all
the specific requirements of the Specifications and other Contract Documents governing the
Testing, Adjusting, and Balancing.
It is understood and agreed upon that in the event of defects and the necessity of making repairs,
the Owner and/or Contractor will immediately notify United Test and Balance in writing of its
conditions and shall give the contractor reasonable time, 30 days, in which to make said repairs.
If any person, firm, or corporation other than United Test and Balance has, since the completion
of the above work, performed or attempted to perform any repairs to the Mechanical Systems
then this warranty will become null and void. This warranty does not cover any repairs made by
anyone other than United Test and Balance or one of its authorized representatives.
Thank you for the opportunity to work with you on this project and we look forward to
working with you in the future.
Sincerely,
Ytt| \\tx{{
Jeremy Merrill
Owner
T.A.B.B. Certified Supervisor
Semper Fidelis
Veteran Owned and Operated
Abbreviation Index
AC Air Conditioning Unit KW Kilowatt
AHU Air Handling Unit LAT Leaving Air Temperature
AMP or A Ampere LB Pound
APD Air Pressure Drop LWT Leaving Water Temperature
ATMOS Atmosphere MA Mixed Air
BHP Brake Horsepower MAX Maximum
BTU British Thermal Unit MIN Minimum
BTUH BTU per Hour MAU Make-Up Air
CFM Cubic Feet per Minute N/A No Access
CHW Chilled Water Nom. Eff. Nominal Efficiency
CHWR Chilled Water Return OSA Outside Air
CHWS Chilled Water Supply OD | ID Outside Diameter | Inside Diameter
CT Cooling Tower P Pump
CUH Cabinet Unit Heater PD Pressure Drop
CWR Condenser Water Return PF Power Factor
CWS Condenser Water Supply PFPB Parallel Fan Power Box
DB Dry Bulb (Temperature) PH Phase
DEG or ° Degree PSI Pounds per Square Inch
Differential Pressure RA Return Air
Differential Temperature RET Return
(E) Existing RG Return Grille
EA Exhaust Air RH Relative Humidity
EAT Entering Air Temperature RPM Revolutions per Minute
EF Exhaust Fan RTU Roof-Top Unit
ER Exhaust Register SA Supply Air
ERV Energy Recovery Ventilator SD Supply Diffuser
ESP External Static Pressure SP Static Pressure
EWT Entering Water Temperature SF Service Factor
°F Fahrenheit SFPB Series Fan Power Box
FPB Fan Power Box sq. ft. Square Feet
FCU Fan Coil Unit T-1|T-2 |T-3 Terminal 1|Terminal 2|Terminal 3
FLA Full Load Amps TEMP or ° Temperature
FPM Feet per Minute TSP Total Static Pressure
FT. Feet T-Stat Thermostat
HD. Head V Volts
HP Horsepower VAV Variable Air Volume
HWR Hot Water Return VFD Variable Frequency Drive
HWS Hot Water Supply VP Velocity Pressure
HZ Hertz (Cycles per Second) WB Wet Bulb Temperature
IN. Inches W.C. Water Column
KEF Kitchen Exhaust Fan W.G. Water Gauge
Semper Fidelis
Veteran Owned and Operated
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LARIMER COUNTY | HEALTH AND ENVIRONMENT
200 Peridot Avenue, Loveland, Colorado 80537, 970.619.4580, Larimer.org/health
March 31, 2023
Moira Terry
Big Thompson Property LLC
1040 Big Thompson Avenue
Estes Park, Colorado80517
Dear Ms. Terry,
The plans and specifications submitted for the constructionof Estes Village Inn
located at 1040 Big Thompson Avenuein Estes Park, Colorado, have been reviewed by this
department. The following items are specific to the submitted plans and must be completed
in order to maintain compliance with the Colorado Retail Food Establishment Rules and
Regulations. The plans areapproved at this time.
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0,%!3% ./4%Ȁ This letter contains important information and advisements for the
construction of the establishment. Establishment owners are responsible for items noted in
this letter. Please share this letter with all involved parties, including the construction
superintendent and contractors at the construction site. If there are any questions
regarding information in this letter or anything else related to the construction and
operation of the establishment, please call at (970) 966-3529or madarice@larimer.org.
-¤´ £ &®®£ ( £«¨¦Ȁ
1.A menu was provided as part of the plan review submission. The menu will include
overnight oats, yogurt and berries, andmuffins. Food preparation for overnight oats
and yogurt and berries will be conducted at Twin Owls Motor Lodge, which is
currently under construction with an approved plan review letter.
2.Written food handling procedures for the operation were not submitted, but food
handling procedures were outlined in the plan review application. To promote
active managerial control for safe food handling, written procedures should be
created and employees should be properly trained on written procedures. Staff
should also be regularly monitored to ensure the proper procedures are being
practiced. Please incorporate the following:
a)Protocols and/or systems should be created and used to monitor food and
equipment temperatures. It is recommend that logs be used to monitor
temperatures of cold and hot holding equipment, as well as the temperatures
during the cooling and reheating of foods.
b)!Please be advised, room temperature prepared foods are also required to under
go rapid cooling. Rapid cooling requires prepared foods to be cooled from post-
preparation temperature to below 41F within four hours. This is required for
prepared products such as sliced tomatoes, sliced meat and cheeses, as well as
canned/jarred products that require refrigeration after opening. Covering these
items immediately after preparation and placing the products in the
refrigeration units is not approved. Only after the product has quickly cooled to
less than 41ºF, may the product be covered for storage.
c)!Proposed procedures/methods that will be used to thaw frozen foods.
d)!Date marking procedures are required for all food service operations.
Refrigerated, ready-to-eat potentially hazardous foods prepared and held in the
establishment for more than 24 hours will be required to be clearly marked to
indicate the date by which the food is to be consumed, sold, or discarded. These
foods must then be consumed, sold, or discarded within 7 days.
e)!Written policies for restricting and excluding ill employees were not provided.
Please be advised, written policies should be in place and used to restrict or
exclude employees who are ill.
!An employee must be excluded from work if the food employee is
symptomatic with vomiting or diarrhea, jaundice, sore throat with fever,
except when the symptom is from a noninfectious condition (examples:
allergic reaction/intolerance). The employee cannot return until they are
symptom free for a minimum of 24 hours, but 48 to 72 hours is
recommended.
!Employees diagnosed with a Health Department reportable illness such as
Norovirus, Hepatitis A virus, Shigella spp., Enterohemorrhagic or Shiga
Toxin-Producing Escherichia coli, Salmonella Typhi; or other enteric
bacterial pathogen such as Salmonella or Campylobacter, must be excluded
from work.
!
before an employee can return to work if diagnosed with any of the
infections listed above.
!Keep records to identify employee schedules to monitor scheduled hours,
sick leave and shift changes.
f)!Procedures for employees to follow when responding to vomiting or diarrheal
events within the establishment must be developed. For a printable guidance
document regarding Clean-up Procedures for Vomit/Fecal Events, please visit:
https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-vomit-
diarrheal-guidance.pdf
g)!Please be advised, employees must be excluded from working with food,
beverages and clean equipment when wounds are expressing fluids and not able
to be contained. Wounds and cuts on fingers, hands or wrists, must be properly
covered with a double barrier, such as a cut covered with a band aid then
covered with a finger cot or glove.
h)!Please be advised, barehand contact with ready-to-eat foods is prohibited.
Gloves are required when utensils and other barriers cannot be used when
handling or preparing ready-to-eat foods that will not be further cooked.
Employees are required to wash hands prior to applying gloves. Written
procedures should be created for proper handwashing and glove use.
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3.All food service equipment must be designed for its intended use and should be
certified or classified for sanitation by an American National Standards Institute
(ANSI) accredited certification program, such as NSF, ETL Sanitation, UL Sanitation,
or BISSC Certified.
a)!Custom made and used equipment cannot be approved until it is visually
inspected. This also includes cabinetry and other millwork.
4.!No hot foods will be served, and hot holding equipment submitted in the plan
review will not be installed. Please be advised if the menu changes or if the
proposed refrigeration/hot holding equipment is found to be inadequate during
routine inspections, additional equipment will be required.
5.!Please be advised, heavy floor mounted equipment such as refrigerated make table
coolers, reach-in coolers and freezers, ice machines, and equipment stands/tables,
must be mounted on casters to allow for mobility and easy cleaning of the
equipment, surrounding surfaces and adjoining equipment. The following
equipment will be required to be on casters or on six inch sanitary legs:
a)!Reach in coolers
b)!Ice machine
6.!Heavy counter mounted equipment such as ice and beverage dispensers and
espresso machines, which cannot be easily moved for cleaning, must be installed on
four inch sanitary legs or neatly sealed to counters to facilitate cleaning.
7.!Please be advised pallets, dunnage racks, shelves and other floor racking systems,
must be installed in a manner that will not inhibit or prevent easy cleaning of floors
and surrounding surfaces.
a)!Storage shelves located in all food preparation areas and storage areas must be
situated at least six inches off the floor.
b)!Wooden shelving or pallets are not approved for use in coolers and freezers, nor
in storage, kitchen and warewashing areas.
8.!Hard to clean spaces or gaps around equipment, counters, utilities and plumbing
must be eliminated to provide for easy cleaning. All equipment, cabinets or counters
that are not mounted on casters or are not easily moveable (curb mounted or legs)
must be:
a)!Neatly sealed to adjoining walls, equipment, cabinets or counters; or,
b)!Spaced so the surfaces of the floors, walls and exterior surfaces of equipment
and cabinets can be easily cleaned:
c)!Please be advised, if equipment is less than 2 feet in length, then the equipment
must be installed 6 inches minimum from the back wall if it is not installed flush
with the wall.
d)!Please be advised, if equipment is more than 2 feet in length, then the equipment
must be installed 12 inches minimum from the back wall if it is not installed
flush with the wall.
9.!No accessories such as syrup lines, carbonators, drop-in cold plates, drain lines or
drained bottle holders, are permitted in potable ice bins or any unit used to store
potable ice. Ice used for beverages must be stored in an approved indirectly drained
ice bin.
Ventilation:
10.!This operation is not approved for any type of cooking.
11.!Restrooms must be provided with mechanical exhaust ventilation to the outside.
Plumbing:
12.!An approved stainless steel food preparation sink with a minimum of one 18 inch
drain board must be provided if fresh produce is prepared as part of a standard
menu item. Be advised, this sink must be indirectly drained to sewer.
13.!Please be advised the 3-compartment warewashing sink basins must be large
enough to accommodate all equipment used in food preparation and storage.
14.!Warewashing drain boards must be self-draining and directed to warewashing sink
basins, pre-rinse sinks, scuppers or warewashing machines.
a)!where food and
beverages are served on single service products;
15.!Please install a wall mounted wire rack be installed above the 3-compartment sink
that is as long as the length of the sink to accommodate air drying and storage of
cleaned equipment.
16.!It was indicated that no garbage disposal will be installed.
17.!Hand washing sinks must be easily accessible in all areas where food is prepared,
served or where utensils and equipment are washed.
18.!All hand washing sinks must be provided with hot and cold running water under
pressure through a mixing valve, single service hand towels from a dispenser and
hand soap.
19.!The proposed hand sink location is approved.
20.!Please be advised of the following requirements for hand washing sinks:
a)!The height of the hand washing sink must be between 30 inches and 48 inches
above the floor.
b)!The sink basin must be a minimum of 10 inches in any direction. 9 inches by 9
inches hand sink basins are not approved.
c)!When installed in a countertop, the hand sink basin must be within 24 inches of
the front of the counter.
d)!The space between the flood rim of the hand sink and the base or underside of
any cabinet located above the sink must be at least 24 inches.
e)!Hand sink faucets must be installed on the side of the sink basin directly
opposite the user.
f)!A sign or poster that notifies food employees to wash their hands will need to be
displayed at all hand washing sinks.
21.!A mop sink for the disposal of mop water and for the purpose of filling mop buckets
and cleaning mops has been proposed.
a)!The mop sink must be provided with hot and cold running water.
b)!Mop and broom hangers must be provided at the mop sink to properly hang and
air dry mops.
c)!Storage shelves should also be provided to properly store cleaning supplies.
22.! Please be advised, if installing chemical dispensing units at plumbing fixtures, the
following is required:
a)!Please be advised, chemical dispensing units must be supplied with both hot and
cold running water at 3-compartment sinks and mop sinks.
b)!When installing chemical dispensers at the mop sink, chemical towers must have
an integrated ASSE 1055 backflow prevention device or be equipped with an air
gap, or if chemical towers lack integrated air gaps or backflow prevention
devices, the use of wasting Ts in conjunction with chemical towers is approved.
c)!When installing chemical dispensers above the 3-compartment sink, the dish
detergent and the sanitizer must be stored above the soiled drain board and/or
washing basin of the 3-compartment sink, or below the drain board/sink.
23.!The proposed water heating system, State water heater, model ENG6-30, with a 6
KW rating is approved. This water heater is only approved to service the kitchen
space, and cannot be used for other areas.
24.!Please be advised, the water heater is required to be installed on a six inch leg kit if
the heater is installed on the floor. A minimum of six inches of clearance must be
provided between the walls and the water heater to facility cleaning around the
water heater.
25.!Please be advised, all drains from equipment such as ware washing sinks, food
preparation sinks, dish machines, ice machines, ice bins, drink dispensers, drink
overflow drains, drink gun holster drains, and refrigeration/freezer units not
provided with evaporation pans, must be directed to a floor drain or floor sink and
be properly air gapped.
a)!Please be advised floor sinks must not be installed under equipment or cabinetry
where they cannot be cleaned.
b)!All floor sinks and floor drains must be installed so they are flush with the
finished floor.
26.!Please be advised approved, properly installed, backflow devices must be provided
on all submerged inlets (e.g. garbage disposal, steam tables), dish machines, hose
bibs, rinse hoses that do not have an air gap, water softeners and beverage
dispensers. Backflow devices on water lines subject to back pressure or continuous
pressure must be equipped with backflow preventers that are designed for
continuous pressure.
27.!Please be advised, the excessive installation of surface mounted utility/service lines
is not approved per NSF installation standards for food/beverage service
operations. Utility/service lines running along the surface of finished walls, ceiling
and floors, are not approved and must be installed behind cabinetry or within a
framed wall.
28.!Electrical conduit, plumbing (water and drain lines), data service lines, and other
utility/service lines must be located behind walls, within cabinetry, above finished
ceilings or below floors in finished food and beverage preparation/service areas.
29.!External floor or wall mounted Uni-strut or hard to clean brackets are not approved
to support utility/service and drain lines.
30.!Exposed water pipes, sewer lines, gas lines or electrical conduit running along the
surface of the walls, ceiling or floors are not approved.
a)!All drain lines, water lines, gas lines and electrical conduit running along the
walls in finished rooms must be boxed in or completely concealed along the wall
to facilitate easy cleaning.
b)!External floor or wall mounted Uni-strut or hard to clean brackets are not
approved to support utility and drain lines.
31.!Please be advised sewer lines, waste water lines and roof drains can not be located
above stored foods, single use items, utensils and equipment in warehouse areas
unless guttered or protected.
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32.!Adequate lighting must be provided where food is processed or stored, where
equipment and utensils are cleansed, as well as in restrooms and bar area.
a)!At least 50 foot candles of light are required on all surfaces where food is
prepared and equipment and utensils are washed.
b)!At least 20 foot candles of light must be provided on all other surfaces within
kitchen areas, storage areas, service counters, restrooms, utensil and equipment
storage areas and custodial closets.
33.!All lights in the above areas, except restrooms and custodial closets, must be
shielded in an approved manner. All lights inside equipment and above open food
must also be shielded.
34.!Please be advised that additional light fixtures may be required if it is determined
that the light levels are inadequate during construction.
35.!To help prevent insect and rodent entry into the building all outer openings
including doors and windows must be kept closed or permanent screens or air
curtains must be installed on outer openings that will be left open periodically.
36.!Weather stripping, threshold and/or broom sweeps must be installed on all outside
doors to eliminate gaps to the outside.
37.!All exit and restroom doors must be fitted with self-closures.
38.!Please be advised floors, walls, ceilings, counter tops, storage shelves, cabinets and
all work surfaces, located within all kitchen and food preparation areas, storage
areas, custodial closets, restrooms, serving areas, wait station, and ware washing
areas must be of an approved material that is smooth, durable, non-absorbent and
easily cleanable.
a)!All floor/wall junctures and stationary equipment floor junctures in the above
listed areas must be provided with approved concave coving.
b)!If ceramic/quarry tile coving is provided, the cove base tiles must be installed
flush with the finished floor tile. Top set of ceramic/quarry tile base is not
allowed. Vinyl/rubber cove base must be neatly sealed to the floor and wall.
c)!Paints used on the walls and ceilings must be washable, without removing the
paint when cleaned. Light colored, high gloss paint is recommended.
39.!The outside trash and recycling areas must be located on a cleanable surface of
concrete or machine laid asphalt.
40.!Toxic materials and surplus cleaning supplies must be stored below or away from
food preparation areas, food, utensil and single service item storage areas and ware
washing facilities.
41.!tems, such
as coats, clothing, backpacks and handbags, that is separate from food and clean
equipment.
42.!The following items are required where food handling and warewashing occur in
the establishment:
a)!food product thermometers scaled 0 to 220°F, digital thermometers or
thermocouple
b)!f gloves and finger cots
c)!approved sanitizer
d)!test strips for the sanitizer
Be advised approval of plans, including the above modifications outlined in this
plan review letter, does not constitute acceptance of the completed structures. Inspections
of the premises must be conducted by this department prior to approval for operation and
licensure of the establishment. Failure to follow the recommended changes may prevent or
delay licensure. The establishment is required to obtain a Retail Food Establishment
License. An application for the required license will be provided by the department prior to
the opening inspection.
Construction checks are a critical and are considered a continuation of the plan
review process. At least one construction check is required for all establishments
undergoing plan review and will be charged at $85.00 per hour. Additional construction
checks may be required based on request or establishment need.
In addition to the $100 plan review application fee paid at the time the plans were
submitted for review, a review fee is assessed for the actual review time. The review fee is
assessed at a rate of $85 per hour. Current review cost for this project is $212.50. Please be
advised, before the department can give any approval for operation all plan review fees
must be paid.
Be advised that Colorado Revised Statutes (2009) 25-4-1605 requires that plans and
specifications be submitted to the local health department and approved prior to beginning
construction.
Please feel free to contact this department if questions arise, or if I can be of further
service at 970-966-3529 or madarice@larimer.org.
Sincerely,
Clare Madaris
Senior Environmental Health Specialist
cc: Town of Estes Park Division of Building Safety via electronic mail
INSPECTION CARD
Estes Park
170 MacGregor Ave Suite 230, Estes Park, CO 80517
POST THIS CARD IN A SAFE CONSPICUOUS LOCATION. PLEASE DO NOT REMOVE THIS NOTICE UNTIL ALL REQUIRED INSPECTIONS ARE MADE AND SIGNED OFF BY THE APPROPRIATE
AUTHORITY AND THE BUILDING IS APPROVED FOR OCCUPANCY. STAMPED APPROVED PLANS MUST BE AVAILABLE ON THE JOBSITE.
Commercial
APPLICATION NO.:22-EP-00365TYPE:ISSUED DATE:09/14/2022EXPIRATION DATE:05/20/2024
Remodel
PROJECT ADDRESS:1040 Big Thompson Avenue, Estes Park, CO 80517PARCEL NO.:2519306002
OWNER:Castle Peak HoldingsCONTRACTOR:Humphrey Rich Construction GroupCONTRACTOR PHONE:(301) 330-1650
Building B main lobby renovation. Includes lobby alterations, rear office finishes, removing back "office" overbuild on decking,
DESCRIPTION OF WORK:
and converting back to deck space. Modernization of HVAC system, structural reinforcement under lobby and at back deck.
sitework improvements
CONSTRUCTIONTYPE:OCCUPANTLOAD:
DATE DATE
INSPECTIONINSPPASSEDCOMMENTSINSPECTIONINSPPASSEDCOMMENTS
FootingsJG10/25/2023Underground PlumbingJG10/25/2023
Rough PlumbingJG6/5/2023See NotesRough MechanicalGR4/4/2023See Notes
Rough FrameJG10/25/2023Gas TestJG6/6/2023
FirestoppingJG10/10/2023Above Ceiling JG10/10/2023
InsulationJG4/7/2023See NotesFinal PlumbingJG10/10/2023
Final MechanicalJG10/10/2023Final FireJJ10/16/2023
Final Public Works/COJW9/21/2023Final Sanitation/COJD10/18/2023See Notes
Final Building/COGR11/22/2023
Engineering
Fire Approval:Date:Date:
Approval:
PW Approval:Date:Other ( ):Date:
To request an inspection:
Page 1 of 1
regulating building
Estes Park
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Commercial Remodel
22-EP-003652519306002Gary RusuNo
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construction and use.
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1040 Big Thompson Avenue, Estes Park, CO 80517N/A R-1N/A2015 International Building Code (IBC)No
1040 Big Thompson Avenue, Estes Park, CO 80517Castle Peak Holdings
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of issuance this structure was in compliance with the various ordinances of
This certificate is issued pursuant to the requirements of the adopted building code, certifying that at the time