Acadia Cafe

Year by year

Inspections

1. Nov 19, 2025 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 Certified Food Manager employed here. This was discussed. Obtain training and location information at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Notify your inspector once the trainig has been completed.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed a very dirty mopsink. This was discussed. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the ceiling above the ice machine in basement falling apart and missing sections of the drop ceiling panals. This was discussed. Repair the ceiling tiles above the ice machine at a minimum and maintain.

     Code MN Rule 4626.1515

2. Oct 24, 2024 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 CFPM employed at the facility. Obtain training info at: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Several items within the kitchen are not being used as the kitchen is going thru a cleaning and change of menu. Remove these items.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     The removable hood filters were observed very soiled. PIC was in process of cleaning them.

     Code MN Rule 4626.0855

3. Sep 29, 2023 Routine Score 92
   • Serious Priority 1 Corrected on site

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed chef using bare hands cutting onions and tomatoes for atop burgsers. This was discussed and gloves were put on.

     Code MN Rule 4626.0225A

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Chlorine ppm observed in dish machine at 0.0. This was discussed and Ecolab was called. 3-comp sink to be used until proper chlorine was established for the machine.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     License not posted.

     Code MN Rule 4626.1755B

   • 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 here. Find training and location information at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A