ROYAL FOUNDATION

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Inspection history

1. Feb 26, 2026

   ✓
   1 violation

   • 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.

2. Feb 20, 2025

   ✓
   2 violations

   • 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.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

3. Jan 31, 2025

   ✕
   10 violations

   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • 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.
   • Have a test kit for the type of sanitizer used.
   • Have a covered trash can in toilet rooms.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Use effective cooling methods to cool TCS foods.
   • 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.
   • Equipment food-contact surfaces and utensils must be clean.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

4. Feb 14, 2024

   ✕
   4 violations

   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • 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.
   • Have a test kit for the type of sanitizer used.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

5. Feb 1, 2024

   ✕
   10 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.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • 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.
   • Have a test kit for the type of sanitizer used.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • 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.
   • 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.
   • 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
   • Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.