Marie Sandvik Center

Year by year

Inspections

1. Jun 8, 2026 Routine Score 92
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Operator could not locate test strips for chlorine or quat sanitizer on site. Ensure you have test strips available for each type of sanitizer used on site.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Discontinue operating the food establishment until a license to operate is obtained from the regulatory authority.

     Per discussion with operators, a food shelf service is provided for the public, however there is no food shelf license. Contact business licensing to obtain a food shelf license. You may continue to operate the food shelf while the application is pending.

     Code MN Rule 4626.1755A

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed wrapped sandwiches which are given out to the public missing ingredient label. Label all food packages as required by law.

     Code MN Rule 4626.0435A

   • Serious Priority 1

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

     Observed yogurt in reach in cooler in food shelf area to be holding at 57 degrees F. Discussed with operator. It was assumed the unit was shut off by mistake at some point. All TCS food in this unit was discarded by the operator. Ensure all TCS foods are held under mechanical refrigeration and under 41 degrees F.

     Code MN Rule 4626.0395A2

2. Oct 24, 2024 Routine Score 94
   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed air vents on ceiling in kitchen soiled with dust. Clean and maintain clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Establishment has quat test strips on site, however the sanitizer being dispensed is a lactic acid based sanitizer (Sink and Surface) Discussed with operator. Ensure you have proper test strips on site to test the concentration of each type of sanitizer used.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Observed no hot water test strips on site to test plate temperature of hot water dish machine. Obtain test strips or digital device to measure plate temperature.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Discontinue operating the food establishment until a license to operate is obtained from the regulatory authority.

     Establishment operates a food shelf out of this location at times, in addition to their institutional food license. Reach out to your licensing inspector and obtain a food shelf license. You do NOT need to discontinue food shelf operations while waiting for the license.

     Code MN Rule 4626.1755A

   • Not serious Priority 3

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

     Observed door on reach in cooler #3 in need of repair or replacement. Fix door/door handle.

     Code MN Rule 4626.0735AB

3. Oct 27, 2023 Routine Score 94
   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed air vents in kitchen soiled with dust. Clean and maintain clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Observed foods in cases sitting directly on the ground in dry storage area. Keep all foods at least 6 inches off the ground.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no quat test strips on site. Ensure test strips for each type of sanitizer used on site are available and used to check concentration.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Establishment uses hot water sanitizing dish machine, however no means to measure plate temperature available on site. Obtain test trips or device as described in rule above.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Discontinue operating the food establishment until a license to operate is obtained from the regulatory authority.

     Observed establishment operates as a food shelf at times, in addition to using their institutional food license. Obtain food shelf license. You do NOT need to discontinue your food shelf operations in the interim.

     Code MN Rule 4626.1755A