Bethune School

Year by year

Inspections

1. Jun 3, 2026 Routine Score 100

   Result: Complete.

2. Nov 7, 2025 Routine Score 96
   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Quat sanitizer dispenser at the 3 basin sink was measured greater than 400PPM at the time of inspection. Product use label indicates a safe and effective range of 150PPM-400PPM. Reduce sanitizer dispensing concentration so that it is within the acceptable range specified on the manufacturer's label. While awaiting service, instructed staff to dilute concentration with a small amount of water and measure with the corresponding quat sanitizer test kit to ensure it is within range before using.

     Code MN Rule 4626.1620

3. May 30, 2025 Routine Score 100

   Result: Complete.

4. Nov 19, 2024 Routine Score 100

   Result: Complete.

5. May 17, 2024 Routine Score 96
   • 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.

     Expired Certified Food Protection Manager (CFPM) certificate posted. Searched designated CFPM in the system and could not verify current certification. Chef stated that they have completed the course and are waiting for the school representative to send and pay for the CFPM certificate application. Submit application with approved course certificate to the State of Minnesota. Once certificate is obtained, post certificate in establishment for inspectors to verify during routine inspections. Maintain current CFPM. This is a repeat violation. If this violation is observed at the next routine inspection, a citation may be assessed.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Quat sanitizer from the dispenser at the 3 basin sink was measured at a concentration of 500PPM at the time of inspection. Concentration specified 150-400PPM on chemical label. DIscussed with Chef that they would need to have sanitizer serviced to reduce concentration to safe and recommended levels. As a temporary means of fixing the issue until service is provided by chemical supplier, Chef was instructed to dilute concentration with water and measure with test kit to ensure sanitizer was 400PPM or lower. Service sanitizer bucket dispenser and ensure that sanitizer is within range specified on chemical label. Maintain sanitizer within safe and effective range at all times.

     Code MN Rule 4626.1620

6. Jan 8, 2024 Routine Score 96
   • 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.

     Expired Certified Food Protection Manager (CFPM) certificate posted. Searched designated CFPM in system and could not verify current certification. Chef stated that they have completed the course, there is a school representative that submits and pays for all CFPM certificates and the rep has not yet submitted the application. Submit CFPM certificate with completed application to the State of Minnesota and once approved, post CFPM certificate in establishment. Maintain current at all times.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Quat sanitizer was measured at a concentration of 500PPM at the time of inspection, directly from the dispenser. Concentration specified 150 - 400PPM on chemical label. Discussed with Chef that they would need to have sanitizer serviced to reduce concentration. As a temporary means of fixing the issue until service could be provided by chemical supplier, Chef was instructed to dilute concentration with water and measure with test kit to ensure sanitizer was 400PPM or lower. Service sanitizer bucket dispenser and ensure that sanitizer is within range specified on chemical label. Maintain sanitizer within safe and effective range at all times.

     Code MN Rule 4626.1620

7. May 1, 2023 Routine Score 98
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     No means to measure plate temperature for hot water sanitizing dish machine on site. Obtain device or test strips as described in rule above.

     Code MN Rule 4626.0710B

   • 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.

     Expired CFPM certificate poster. Unable to verify online if CFPM has been renewed. Renew CFPM credential and post new certificate.

     Code MN Rule 4626.0033A