NORPOL RESIDENCE SERVICES

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Oct 22, 2025

   ✕
   5 violations

   • Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Only use single-service items one time.

2. Oct 9, 2025

   ✕
   9 violations

   • Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
   • 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.
   • Have a test kit for the type of sanitizer used.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Only use single-service items one time.

3. Oct 3, 2024

   ✓
   7 violations

   • Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
   • 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.
   • Have a test kit for the type of sanitizer used.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

4. Sep 28, 2023

   ✕
   5 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
   • 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.