Wiilo Food Distributor

Year by year

Inspections

1. Feb 13, 2026 Follow-Up Score 100

   Result: Complete.

2. Dec 22, 2025 Routine Score 80
   • 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.

     The facility no longer has an employee who is a CFPM. Have at least one employee take a food safety class and submit their certificate and application to MDH. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information about classes and how to apply.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     A number of food items were not being properly held at or below 41F. Sambusas in the front display were at 44F Air temp of the front beverage display cooler was 60F Fish, lamb and some other food items were out at room temperature. 54, 63, and 70F Spaghetti and noodles in the small reach in prep table cooler were at 42 and 44F

     Code MN Rule 4626.0395A2

   • 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.)

     Some of the items were being held at room temperature and could be either cold held or hot held (Fish, lamb).

     Code MN Rule 4626.0395A1

   • 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.

     None of the foods in any of the cooling units were datemarked to indicate when they had been prepared.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Some lamb that had been prepared was found at room temperature with the intent to cool down. All foods after preparation should be either hot held, or cold held after cooling from 135 to 70 in 2 hours and down to 41 in 4 more hours after that.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     A container in the reach in cooler of chili or similar food item was at 51F and cooling with the cover on. It was immediately uncovered so that it would cool more effectively.

     Code MN Rule 4626.0390B

   • Serious Priority 1

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

     No employee illness log was being used at the time of the inspection. One was left with the operator.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Even though the operator was referred to food safety materials last year, it still appears that the staff and employees are not aware food safety and sanitation procedures.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

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

     Although counters were being cleaned and wiped down at the time of the inspection, no sanitizer was being used.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     The front glass 2 door cooler was at 60F and not working properly. Nothing should be stored in this until it is repaired.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Some of the prep areas an table had employee items and other unnecessary items store on them. Designate an area that is not in the prep area for employee items and remove items unnecessary to the operation of the business.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Tongs were observed handing from the oven door handle where they could potentially become contaminated from dirty clothing that may brush them. Move these to a better location.

     Code MN Rule 4626.0275C

3. Jan 8, 2025 Follow-Up Score 100

   Result: Complete.

4. Dec 2, 2024 Routine Score 78
   • Serious Priority 1

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

     There were a number of foods that were not being kept at or below 41F. Several foods were not being cold held at all but setting out on the counter at room temperature (Fish, Goat). The Goat had been set out to cool after cooking but was setting out long after it had cooled to 135F. The meat was immediately portioned and put in coolers. The cold pan unit was not working properly and only holding food at 49F. The unit needs to be adjusted or repaired. There were only a few pieced of chicken that were to be used soon, and the other food items were not potentially hazardous (tomatoes were not cut).

     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 cold pan unit did not seem to be functioning properly, only maintaining foods at 49F, This unit needs to be repaired immediately in order to stay in use. The lids of the bulk containers were cracked/broken, not being able to prevent contamination from debris falling into it. These need to be replaced.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test strips were available at the time of the inspection. Some will need to be ordered/purchased for the chlorine.

     Code MN Rule 4626.0715

   • Not serious Priority 3 Corrected on site

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

     No sanitizer was being used in the wiping cloth bucket. 50-100 ppm bleach must be used in the bucket. This was corrected immediately.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     The 3 compartment sink did not have any chlorine sanitizer in it. This was corrected immediately by adding bleach to obtain a 100ppm chlorine concentration,.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     The lamb that was found setting on a prep table at 72F was set there after cooking, to cool before putting away. it had cooled to room temperature but nothing was being done to cool it to 41F in the proper time. Foods must be cooled from 135F to 70F in 2 hours and then down to 41F in 4 more hours.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     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.

     The flour had a scoop that was buried with the handle in the flour. The sugar bin had a scoop that was also in contact with the sugar and there was also a container in the sugar without a handle.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

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

     Some prep areas and tables had a lot of items stored on them included employee items. Designate an area that is not in or near food prep areas and remove items that are unnecessary to the operation.

     Code MN Rule 4626.1580AB

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     The scoop in the sugar had a coating of caked sugar on the handle. Keep this and all other food contact surfaces clean. This was removed to be cleaned immediately.

     Code MN Rule 4626.0840A

   • Serious Priority 1

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

     The facility did not have an employee illness log available. One was left with the manager.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     The employees at the time of the inspection did not seem knowledgeable about proper food temperatures, cooling procedures, and sanitizing. The certified food manager needs to provide proper training for the employees. There are numerous resources; videos and print materials, available on our City of Minneapolis web site https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/, that can be used for training employees.

     Code MN Rule 4626.0035DGHIKM

   • 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.

     No date marking of foods being kept for more than 24 hours was occurring. Some of the meats that were being cooked and cooled were not being all used within 24 hours but rather in a couple of days.

     Code MN Rule 4626.0400A

5. Nov 27, 2023 Routine Score 96
   • Serious Priority 1 Corrected on site

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

     The fish in the display cooler was at 43F. The unit was adjusted.

     Code MN Rule 4626.0395A2