CANABEY RESTAURANT AND BANQUET

Order for delivery

Inspection history

1. Feb 18, 2026

   ✕
   5 violations

   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • The business license must be posted where it can be easily seen.
   • Keep the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use effective cooling methods to cool TCS foods.

2. Feb 26, 2025

   ✕
   5 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • The business license must be posted where it can be easily seen.
   • Keep the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

3. Feb 26, 2024

   ✓
   6 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

4. Mar 30, 2023

   ✓
   6 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all intake and exhaust air ducts and filters clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

5. Mar 16, 2023

   ✕
   12 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Only use single-service items one time.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all intake and exhaust air ducts and filters clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Protect food from cross-contamination by using packages or covered containers.
   • Have a test kit for the type of sanitizer used.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)