West Bank Restaurant & Grill

Year by year

Inspections

1. Nov 6, 2025 Follow-Up Score 98
   • 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.

     Coffee cups and plates were a foam material. Cups and to go containers must be either compostable or recyclable. Replace cups with compostable cups.

     Code MCO 204.30A

   • Not serious Priority 3

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

     The side room had a large amount of spilled flour. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     The ice scoop was in contact with ice. Remove and store above the ice.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floors in the kitchen were beginning to deteriorate. Fix.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     The facility added a hand sink outside the coffee area. The facility did not submit plans. Submit plans for approval.

     Code MN Rule 4626.1720A

2. Sep 26, 2025 Routine Score 88
   • 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.

     Coffee cups and plates were a foam material. Cups and to go containers must be either compostable or recyclable. Replace cups with compostable cups.

     Code MCO 204.30A

   • Not serious Priority 3

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

     The floors throughout the kitchen and side dry storage area had food debris build up. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The facility expanded its food prep area in front. There was not hand sink in this area. Discontinue food prep operation in this area. The person in charge indicated that they do not use this area. Remove the juicer and hot holding unit. Citations will be given for future repeat violations.

     Code MN Rule 4626.1070A

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Personal clothing was stored on top of boxes of food and single service cups. Discontinue.

     Code MN Rule 4626.1560B

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The back door had light coming in from the bottom. Install a new door sweep.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Protect food from miscellaneous sources of contamination.

     There were raw meat juices that were dropping and accumulating at the bottom of the cold holding unit and freezer in the side room. Clean and sanitize.

     Code MN Rule 4626.0337

   • Serious Priority 1

     Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.

     There were raw meat juices that were dropping and accumulating at the bottom of the cold holding unit and freezer in the side room. Clean and sanitize.

     Code MN Rule 4626.0235A(3)

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     The ice scoop handles were directly touching ice. Discontinue and store handles above the ice.

     Code MN Rule 4626.0275E

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     The facility was cooling products that were completely covered. To provide maximum heat transfer through the container walls open the containers while cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floors in the kitchen were beginning to deteriorate. Fix.

     Code MN Rule 4626.1515

   • Serious Priority 1

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

     The following items were measured above 41 F in the front prep cooler outside of the coffee area: -Juice 45 F -Sauce 45 F. -Cheese 46 F. The items were moved to a cooler that was maintaining temperature. Have unit serviced.

     Code MN Rule 4626.0395A2

3. Oct 24, 2024 Follow-Up Score 92
   • 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.

     Coffee cups and plates were a foam material. Cups and to go containers must be either compostable or recyclable. Replace cups.

     Code MCO 204.30A

   • Not serious Priority 3

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

     The floors throughout the kitchen and side dry storage area had food debris build up. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The hand sink was blocked at the time of the inspection by the garbage. The garbage was moved.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The facility expanded their food prep area in front. They squeeze oranges and scoop soup. There was not hand sink in this area. Discontinue food prep operation in this area. Citations will be given for future repeat violations.

     Code MN Rule 4626.1070A

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Employees were storing personal items and on food shelves. in the front area. Store personal items away from food storage and single service areas.

     Code MN Rule 4626.1560B

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Bulk dry ingredient containers were not labeled with the common name of ingredients. Label.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hand sink in the kitchen was leaking. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The back door had light coming in from the bottom. Install a new door sweep.

     Code MN Rule 4626.1395A

   • 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

     Droppings were found throughout the back storage area. Have area professionally serviced.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Protect food from miscellaneous sources of contamination.

     Code MN Rule 4626.0337

   • Serious Priority 1

     Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.

     Code MN Rule 4626.0235A(3)

4. Sep 18, 2024 Routine Score 80
   • 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.

     Coffee cups and plates were a foam material. Cups and to go containers must be either compostable or recyclable. Replace cups.

     Code MCO 204.30A

   • Not serious Priority 3

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

     The floors throughout the kitchen and side dry storage area had food debris build up. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The hand sink was blocked at the time of the inspection by the garbage. The garbage was moved.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The facility expanded their food prep area in front. They squeeze oranges and scoop soup. There was not hand sink in this area. Discontinue food prep operation in this area.

     Code MN Rule 4626.1070A

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Employees were storing personal items and on food shelves. in the front area. Store personal items away from food storage and single service areas.

     Code MN Rule 4626.1560B

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     A cockroach was found in the back storage area. Have area serviced and send the 3 most resent pest control receipts to the City of Minneapolis Health Department.

     Code MN Rule 4626.1565C

   • Serious Priority 1 Corrected on site

     Remove all unsafe and adulterated foods from the premises.

     A box of fruit had lemons that were rotting. Discarded. Go through food to ensure the quality is good.

     Code MN Rule 4626.0125

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Bulk dry ingredient containers were not labeled with the common name of ingredients. Label.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     The dish machine was broken at the time of the inspection. Fix. The facility was using the 3-compartment sink for washing dishes.

     Code MN Rule 4626.0735AB

   • 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 toweling was located at the hand sink. Stock.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hand sink in the kitchen was leaking. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     The hot water was not working at the main hand washing sink in the kitchen. Repair.

     Code MCO 188.380

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The back door had light coming in from the bottom. Install a new door sweep.

     Code MN Rule 4626.1395A

   • Serious Priority 1

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

     Lettuce was measured at 45 F in the cooler in the dry storage room. Lower.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

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

     The sink and surface sanitizer bucket was measured at 0 ppm. Dumped and refilled.

     Code MN Rule 4626.0285B

   • 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.)

     Sambusas were measured at 104 F in the front hot hold unit. Discarded. Raise hot holding unit.

     Code MN Rule 4626.0395A1

5. Nov 2, 2023 Follow-Up 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.

     Coffee cups were a foam material. Cups must be either compostable or recyclable. Replace cups.

     Code MCO 204.30A

   • Not serious Priority 3

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

     The floors under the fryers and behind the ice chest had food and debris build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Prep tables had old food debris build up. Clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed food debris in the handwashing sink in the kitchen area. Ensure that the handwashing sink is used only for handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Boxes of single service clam shell containers were stored directly on the floor in the back room. Store off the ground.

     Code MN Rule 4626.0955A

6. Oct 18, 2023 Follow-Up Score 86
   • 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.

     Coffee cups were a foam material. Cups must be either compostable or recyclable. Replace cups.

     Code MCO 204.30A

   • Not serious Priority 3

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

     The floors in the back room and throughout the kitchen had food and debris build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     The handles of the cold hold units had food and dirt build up. Clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Prep tables had old food debris build up. Clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The kitchen hand sink was blocked at the time of the inspection by a garbage and food wrap. Keep sink accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service cups were stored directly on the floor. Store off the ground.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Food was stored directly on the floor in the dry storage room. Store off the ground.

     Code MN Rule 4626.0300A

   • 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.)

     Sambusas measured 125 F in the front hot holding unit. Hold products are 135 F or higher. Food discarded.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Sauce measured at 44 F in the kitchen Horizon cooler. Lower unit.

     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.

     The prep tables on the line were badly scorn. Replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     The facility had thin cuts of chicken and fish. A thin tipped thermometer is needed.

     Code MN Rule 4626.0705B

7. Sep 18, 2023 Routine Score 78
   • 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 containers were found in the kitchen. Remove.

     Code MCO 204.30A

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     The interior of the ice machine had mold build up. Clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     The facility was missing date marking for TCS foods throughout the facility. Date mark product in storage mode.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Floors throughout the kitchen had food and dirt build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Handles of coolers had build up. Clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The prep tables had food build up in the kitchen. Clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The hand sink was blocked in the kitchen by a garbage. Remove garbage.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Fish stored above vegetables in the prep cooler. Store ready-to-eat food above raw proteins.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service cups were stored directly on the floor. Store off ground.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Food was stored directly on the floor in the dry storage room. Store off the ground.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     The facility could not locate their food thermometer. Provide.

     Code MN Rule 4626.0705A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their sanitizer test strips. Provide.

     Code MN Rule 4626.0715

   • 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.)

     Sambusas were measured at 101 F in the hot holding unit. Hold products at 135 F or higher. Discarded.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     The following items were measured above 41 F: -Milk 44 F and sauce 45 F in the Superior Cooler. -Cheese 56 F in the main two door cooler. Food discarded. Lower unit.

     Code MN Rule 4626.0395A2