WEST BANK RESTAURANT & GRILL

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

Inspection history

1. Oct 7, 2026

   ✕
   11 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.
   • Keep the physical facilities in good repair.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Have hand soap at all handwashing sinks.
   • 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.
   • Keep non-food contact equipment surfaces 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
   • 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.)
   • Keep a log to record employee illness symptoms. Have it available upon request.

2. Nov 6, 2025

   ✓
   5 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.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Keep the physical facilities in good repair.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

3. Sep 26, 2025

   ✕
   11 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.
   • Have enough handwashing sinks for convenient use by employees.
   • Store clothing and other personal items in lockers or other suitable places.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Protect food from miscellaneous sources of contamination.
   • Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Keep the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Oct 24, 2024

   ✕
   11 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.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Have enough handwashing sinks for convenient use by employees.
   • Store clothing and other personal items in lockers or other suitable places.
   • Label all containers of food and food ingredients with their common name.
   • Keep the plumbing system in good repair.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Protect food from miscellaneous sources of contamination.
   • Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.

5. Sep 18, 2024

   ✕
   16 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.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Have enough handwashing sinks for convenient use by employees.
   • Store clothing and other personal items in lockers or other suitable places.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Remove all unsafe and adulterated foods from the premises.
   • Label all containers of food and food ingredients with their common name.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep the plumbing system in good repair.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • 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.)

6. Nov 2, 2023

   ✓
   5 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.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

7. Oct 18, 2023

   ✕
   11 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • 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.)
   • 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.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

8. Sep 18, 2023

   ✕
   14 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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
   • 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Separate raw animal foods from ready-to-eat foods.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Have a test kit for the type of sanitizer used.
   • 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.)
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.