Brueggers Bagel Bakery

Year by year

Inspections

1. Apr 28, 2026 VerRec Score 100

   Result: Complete.

2. Apr 16, 2026 Follow-Up Score 90
   • 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.

     There is currently no MN Certified Food Protection Manager. Store Manager is in process of signing up for an approved class. When the class certificate is obtained, use it to apply for MN certification at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Do not wait longer than six months after taking the test or the class certificate will not be accepted by the state.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in the

     At the mopsink, there is still a wye-splitter with valves installed on a faucet with an atmospheric vacuum breaker. One valve was closed and the system pressurized with water; this has likely already compromised the atmospheric vacuum breaker. If you do not want to install a pressure vacuum breaker system, then the wye-splitter must be removed and a Sidekick installed instead. The atmospheric vacuum breaker may need service or replacement. Consult a licensed plumber for these services.

     Code MN Rule 4626.1085A

   • 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.

     Some to-go cups and containers were not compostable or recyclable - such as black plastic, #6 plastic and plastic lined cups. See Minneapolis Green To Go ordinance information for requirements and resources.

     Code MCO 204.30A

   • Not serious Priority 3

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

     The stand-up freezer in dish area has a broken wheel and is being supported by a wooden 2X4 assembly. Repair the freezer to manufacturer's standards. Additionally, the back of the display cooler - which the egg cooking station is up against - is in poor repair with a rough surface that is not easy to clean. Repair or replace this surface to manufacturer's specifications.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Regarding the consumer advisory for cold-smoked salmon, the asterisk red asterisk on the menu item does not match the light gray asterisk on the footnote describing the item as raw or undercooked. Further, the light gray font for the consumer advisory is very difficult to read from the location of customer ordering. Adjust the color(s) used for the asterisk and font so the consumer advisory is readable and understandable. (The online consumer advisory is already complete and readable.)

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).

     No fish supplier letters were available for the cold-smoked (raw) salmon. If the salmon is aqua-cultured, obtain from the supplier letters stating that is was aqua-cultured to be parasite free, with details about how the fish were raised and fed.

     Code MN Rule 4626.0355C

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     No fish supplier letters were available for the cold-smoked (raw) salmon. (If the salmon was not aqua-cultured to be parasite free, it must be frozen for parasite destruction. Obtain supplier letters stating the exact times and temperatures the salmon was frozen to to destroy parasites.

     Code MN Rule 4626.0355B

3. Mar 13, 2026 Routine Score 90
   • 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.

     There is currently no MN Certified Food Protection Manager. Store Manager is in process of signing up for an approved class. When the class certificate is obtained, use it to apply for MN certification at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Do not wait longer than six months after taking the test or the class certificate will not be accepted by the state.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in the

     At the mopsink, there is still a wye-splitter with valves installed on a faucet with an atmospheric vacuum breaker. One valve was closed and the system pressurized with water; this has likely already compromised the atmospheric vacuum breaker. If you do not want to install a pressure vacuum breaker system, then the wye-splitter must be removed and a Sidekick installed instead. The atmospheric vacuum breaker may need service or replacement. Consult a licensed plumber for these services.

     Code MN Rule 4626.1085A

   • 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.

     Some to-go cups and containers were not compostable or recyclable - such as black plastic, #6 plastic and plastic lined cups. See Minneapolis Green To Go ordinance information for requirements and resources: Minneapolismn.gov/green-to-go

     Code MCO 204.30A

   • Not serious Priority 3

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

     The stand-up freezer in dish area has a broken wheel and is being supported by a wooden 2X4 assembly. Repair the freezer to manufacturer's standards. Additionally, the back of the display cooler - which the egg cooking station is up against - is in poor repair with a rough surface that is not easy to clean. Repair or replace this surface to manufacturer's specifications.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

     Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.

     One employee preparing food did not have a hair net, hat or ability to tie hair back. Manager provided a hat and had employee wear it. Ensure employees working with food use hair restraints.

     Code MN Rule 4626.0115

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Regarding the consumer advisory for cold-smoked salmon, the asterisk red asterisk on the menu item does not match the light gray asterisk on the footnote describing the item as raw or undercooked. Further, the light gray font for the consumer advisory is very difficult to read from the location of customer ordering. Adjust the color(s) used for the asterisk and font so the consumer advisory is readable and understandable. (The online consumer advisory is already complete and readable.)

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).

     No fish supplier letters were available for the cold-smoked (raw) salmon. If the salmon is aqua-cultured, obtain from the supplier letters stating that is was aqua-cultured to be parasite free, with details about how the fish were raised and fed.

     Code MN Rule 4626.0355C

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     No fish supplier letters were available for the cold-smoked (raw) salmon. (If the salmon was not aqua-cultured to be parasite free, it must be frozen for parasite destruction. Obtain supplier letters stating the exact times and temperatures the salmon was frozen to to destroy parasites.

     Code MN Rule 4626.0355B

4. Sep 18, 2024 Routine Score 92
   • 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.

     There is not currently a Minnesota Certified Food Protection Manager provided. Manager will be taking an approved class soon. After receiving the class certificate, it must be mailed to the Minnesota Department of Health with the appropriate CFPM Application Form. For application forms and full information, visit: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed the back of the display case (near the egg station) to be soiled. Manager stated they would clean it later that day.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The baffles on the hood vent above bagel oven were dirty with char. Manager stated they would be cleaned.

     Code MN Rule 4626.1530A

   • Serious Priority 1

     Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in the

     On the mopsink, a wye splitter with control valves is installed on the faucet, downstream from an Atmospheric Vacuum Breaker. The faucet was found turned on and the wye valve closed - which builds up pressure in the system that compromises the Atmospheric Vacuum Breaker. Either a pressure type vacuum breaker device should be installed, or the wye-splitter removed and replaced with a Sidekick flow-through valve and 1053. Consult a licensed plumber to correct this violation.

     Code MN Rule 4626.1085A

   • 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 #6 Plastic lids in use for to-go beverage cups. Hot beverage cups also appear to be plastic-lined. Neither of these products are recyclable or compostable. Provide recyclable or compostable to-go items, that meet Minneapolis Green To Go requirements. Free financial support, technical assistance, and staff training on the Green To Go requirements is available. https://www2.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • Serious Priority 1 Corrected on site

     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 pathoge

     In the event of a customer complaint of illness involving vomiting or diarrhea, there was no protocol at the store level or at the district level for reporting the customer complaint to the Minnesota Department of Health (MDH). Every customer complaint of vomiting or diarrhea must be reported to MDH. Training on this requirement and its purpose was provided to the store manager and district manager at time of inspection. Ways to report to MDH include: Call 1-877-FOOD-ILL Report online at https://www.health.state.mn.us/diseases/foodborne/reporting.html ' Email health.foodill@state.mn.us

     Code MN Rule 4626.0040D

5. Apr 10, 2023 Follow-Up Score 94
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Code MN Rule 4626.0408A

   • Serious Priority 1

     Use the approved sanitizer according to the rule and the EPA approved manufacturer's label.

     Code MN Rule 4626.0805A

6. Mar 22, 2023 Routine Score 90
   • Not serious Priority 3

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

     Wiping cloths were still be kept on teh counter with no clear indication of when they need to be changed out. Eithe rstored these in a wiping cloth bucket or develop and post a procedure for changing these out every 4 hours.

     Code MN Rule 4626.0285B

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     The concentration of quats in the wiping cloth bucket was only at 100ppm. This was immediately adjusted. The 3 compartment sink was also at 100pp and it is likely that the dispenser needs to be adjusted.

     Code MN Rule 4626.0805C3

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Although there is an informal policy for using time as a public health control for the coffee creamers., a written policy must exist that can be shared or displayed for employees to be aware of and follow.

     Code MN Rule 4626.0408A

   • Serious Priority 1

     Use the approved sanitizer according to the rule and the EPA approved manufacturer's label.

     The concentration of the quaternary ammonium in the 3 compartment sink was only at 100ppm and needed to be between 200 and 400ppm. The concentration will be adjusted.

     Code MN Rule 4626.0805A