Canabey Restaurant And Banquet

Year by year

Inspections

1. Feb 18, 2026 Routine Score 94
   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The handsink is loose from the wall and needs to be better fixed to the wall and caulked.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current license needs to be posted.

     Code MCO 188.390

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Many of the ceiling tiles are in need of replacement.

     Code MN Rule 4626.1515

   • Serious Priority 1 Corrected on site

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

     Some of the foods were not being kept cold but instead being held in the fryer baskets. Options for either cold holding or using a timer to limit how long food could be kept above 41F was discussed. The chicken, fish and the sambusas were immediately moved to coolers/cold pan units.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     The sambusas had been cooked and left out to cool at room temperature and was at 86F. They were immediately moved to front display cooler. Staff were reminded that food needs to be cooled from 135 to 70 in 2 hours and down to 41 in the 4 hours following that. The lamb had been cooked and was at 132F. The staff was told that this needed to be placed in the cooler in order to meet the same cooling requirements.

     Code MN Rule 4626.0390A

2. Feb 26, 2025 Routine Score 96
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     The facility still has some stryofoam containers that they are using but also has some approved containers. Do not purchase any more of the unapproved styrofoam containers.

     Code MCO 204.30A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The handsink was repaired and caulked (was coming loose from the wall) but the caulking needs to be redone.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Post a copy of the health license when you receive your new one.

     Code MCO 188.390

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Many of the ceiling tiles are in need of replacement with one area missing a ceiling tile.

     Code MN Rule 4626.1515

   • Serious Priority 1

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

     Several of the foods in the cold pan unit were at 43-45F. Keep the lids closed when not in use.

     Code MN Rule 4626.0395A2

3. Feb 26, 2024 Routine Score 100
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Styrofoam clam shells are still being used. Replace with compliant containers. An informational flyer is being attached with this report.

     Code MCO 204.30A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Some areas of the ceiling and vents were still dirty with an accumulation of dust/debris. Clean and keep these areas clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     One of the lights in the kitchen is missing it's light shield. Replace.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

     Some of the lights in the kitchen are out and need their bulbs replaced in order to provide adequate lighting.

     Code MN Rule 4626.1470A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The front handsink is starting to pull away from the wall. Secure and calk the space between the sink and the back wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     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.

     The current CFPM has an expired certificate. Have them renew and post a copy in the restaurant.

     Code MN Rule 4626.0033A

4. Mar 30, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     1. Observed exterior surfaces of refrigeration units in need of cleaning, mainly the handles. 2. Observed shelving throughout establishment with food debris and mouse droppings. 3. Observed exterior of equipment- mixer, grinder, etc. with old food debris. Clean and maintain.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed non-recyclable to go containers and Dixie cups on site. Obtain compostable or recyclable containers.

     Code MCO 204.30A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed excess grease accumulation on hood baffles. Clean at a frequency to avoid excess accumulation.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed excess food debris on floor and some mouse droppings, especially under shelving and equipment. Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     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.

     Observed tinfoil wrapped around shelving. Remove or replace shelving if not smooth and easily cleanable.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed excess food debris on floor and some mouse droppings, especially under shelving and equipment. Clean and maintain.

     Code MN Rule 4626.1565ABD

5. Mar 16, 2023 Routine Score 90
   • Serious Priority 1

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

     Measured food(sambusa-50) in display cooler above 41 degrees. Instructed to discard last few. Discontinue storing TCS food inside unit until repaired.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Display cooler measured above 41 degrees. Discontinue use until repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloth left on counter. Store in sanitizer buckets when not in use.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Only use single-service items one time.

     Observed numerous single use plastic containers(old garlic container, old cinnamon container) used as storage containers for sauces. Discontinue this practice. These items are designed as single use containers and cannot be used repeatedly.

     Code MN Rule 4626.0830

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     1. Observed exterior surfaces of refrigeration units in need of cleaning, mainly the handles. 2. Observed shelving throughout establishment with food debris. Remove tinfoil and clean. 3. Observed exterior of equipment- mixer, blender, grinder, with old food debris. Clean and maintain.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed non-recyclable styrofoam to go containers and dixie cups on site. Obtain compostable or recyclable containers.

     Code MCO 204.30A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed excess grease accumulation on hood baffles. Clean at a frequency to avoid excess accumulation.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed excess food debris on floor and some mouse droppings, especially under shelving and equipment. Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

     Protect food from cross-contamination by using packages or covered containers.

     1. Observed uncovered breadcrumbs stored inside large bag. 2. Observed frozen salmon touching shelf inside the freezer, fallen out of bag. Keep food protected by storing properly in covered containers or closed bags.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No chlorine test kit on site. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     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.

     1. Observed tinfoil wrapped around shelving. Remove or replace shelving if not smooth and easily cleanable. 2. Observed wooden shelf in kitchen. Wood is not allowed as a food storage shelving. Remove.

     Code MN Rule 4626.0495

   • Serious Priority 1

     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.)

     Observed fried chicken(110) and baked chicken(88) below 135 degrees. Instructed to reheat to 165 and hot hold at 135 or higher. The steam well was not on for the chicken.

     Code MN Rule 4626.0395A1