Bdote Learning Center

Year by year

Inspections

1. Apr 29, 2026 Routine Score 100

   Result: Complete.

2. Oct 22, 2025 Routine Score 100

   Result: Complete.

3. Jan 13, 2025 Routine Score 100

   Result: Complete.

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

     Post the Certified Food Protection Manager certificate.

     Post the CFPM certificate on premises. You can obtain a copy from the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033D

5. Nov 27, 2023 Routine Score 100
   • 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.

     No CFPM employed at the facility. Use the enclosed application to fulfill the requirements of certification.

     Code MN Rule 4626.0033A

6. Jun 2, 2023 Follow-Up Score 100
   • Not serious Priority 3

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

     Current food license still not posted. Note: Post the current license as required.

     Code MCO 188.390

7. May 18, 2023 Routine Score 88
   • Serious Priority 1 Corrected on site

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

     Observed Pineapple chunks at 47 F in Cambro box cold held on the service line. Note: Relocated for rapid chilling. Note: The facility may need mechanical refrigerator cold holding unit (to maintain the internal food temperatures of all TCS foods at maximum 41 F) on the service line.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     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 hot TCS at below 135 F in Cambro box waiting to be transferred onto the steam table on the service line. Note: All foods reheated to 165 F in the oven and relocated onto the steam table.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Employees illness log not maintained onsite. Note: Use the template sent with the report.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     Current food license not posted Note: Post the current license as required.

     Code MCO 188.390