Columbia Cafe

Year by year

Inspections

1. Aug 27, 2026 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.

     Observed no state certified food protection manager (CFPM). Employ a CFPM and post a copy of their CFPM certificate in a conspicuous area.

     Code MN Rule 4626.0033A

   • 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-compliance #6 plastic containers in the business - remove or discard by the next inspection.

     Code MCO 204.30A

2. Aug 21, 2025 Routine Score 94
   • 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.

     Observed no certified food protection manager at the time of the inspection. Obtain a CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed no hand drying towels or disposable towel at the time of the inspection. Provide.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Mini hot unit holding hot dogs and burgers in the front observed not fully closing. Repair.

     Code MN Rule 4626.0735AB

   • 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 to-go containers at the business during the inspection. Remove and provide compliant materials.

     Code MCO 204.30A

   • Serious Priority 1 Corrected on site

     Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.

     Observed employee's can of coke sitting inside ice bin with ice that will be used for patron beverages. Discontinue this practice and store beverages in an appropriate area and discard ice. Ice was discarded.

     Code MN Rule 4626.0260

   • Not serious Priority 3 Corrected on site

     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.

     Observed ice scoop handle coming into contact with ice inside the ice bin. Scoop handle must be above ice to prevent contamination. PIC discarded ice.

     Code MN Rule 4626.0275B

3. Aug 6, 2024 Routine Score 94
   • 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 certified food protection manager (CFPM). Provide a state CFPM by the next inspection.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     No paper towel at the far end handwashing station located next to door to storage room. Provide.

     Code MN Rule 4626.1445

   • 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.)

     Hot dog (127*F) located in the mini hot warmer observed reading lower than 135*F during the inspection. Maintain hot food at 135*F or above.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

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

     Mini hot unit in the front holding hot dogs observed not proper closing - gap when closing door. Repair.

     Code MN Rule 4626.0735AB

4. Aug 1, 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.

     Use the enclosed application to fulfill the requirements of the code using your training certificates.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floor entering into the kitchen has been damaged and is missing. Repair the floor area.

     Code MN Rule 4626.1515