WIILO FOOD DISTRIBUTOR

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Inspection history

1. Feb 13, 2026

   –

2. Dec 22, 2025

   ✕
   12 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.
   • 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.)
   • 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.
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

3. Jan 8, 2025

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4. Dec 2, 2024

   ✕
   12 violations

   • 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 test kit for the type of sanitizer used.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Sanitize food contact surfaces before using and after cleaning.
   • Use effective cooling methods to cool TCS foods.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • 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.

5. Nov 27, 2023

   ✕
   1 violation

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.