MACKENZIE

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Inspection history

1. Apr 21, 2026

   ✓
   4 violations

   • 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.
   • Keep the physical facilities in good repair.
   • Have a covered trash can in toilet rooms.
   • Post the Certified Food Protection Manager certificate.

2. Apr 21, 2025

   ✕
   9 violations

   • 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.
   • 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.
   • Keep the physical facilities in good repair.
   • Have a covered trash can in toilet rooms.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Protect food from cross-contamination by using packages or covered containers.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

3. Apr 16, 2024

   ✕
   11 violations

   • 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.
   • 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.
   • Keep the physical facilities in good repair.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a covered trash can in toilet rooms.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Separate raw animal foods from ready-to-eat foods.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.

4. Apr 14, 2023

   ✓
   7 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • 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.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clearly label working containers of toxic chemicals with the common chemical name.