WENDY'S HOUSE OF SOUL

Order for delivery

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

Inspection history

1. Jun 30, 2026

   ✕
   5 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment surfaces clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a test kit for the type of sanitizer used.

2. Jun 3, 2025

   ✕
   7 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.
   • Allow the regulatory authority access to the establishment for inspection and provide information and records as specified in rule.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment surfaces clean.

3. Jun 13, 2024

   ✓
   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.

4. May 30, 2024

   ✕
   11 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.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Keep all intake and exhaust air ducts and filters clean.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Label all containers of food and food ingredients with their common name.
   • Equipment food-contact surfaces and utensils must be clean.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Keep non-food contact equipment surfaces clean.
   • Have a test kit for the type of sanitizer used.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

5. Jun 14, 2023

   ✓
   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.

6. May 31, 2023

   ✕
   8 violations

   • Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.)
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.