Alma Provisions

Year by year

Inspections

1. Jan 2, 2026 Follow-Up 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 one with the Minnesota Department of Health Certified Food Protection Manager Certificate. Ensure someone with the ability to oversee daily food safety operations and has the ability to direct food service workers, has the certificate and it is posted on site. Emailed information on how to obtain.

     Code MN Rule 4626.0033A

2. Dec 19, 2025 Routine Score 86
   • 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 one with the Minnesota Department of Health Certified Food Protection Manager Certificate. Ensure someone with the ability to oversee daily food safety operations and has the ability to direct food service workers, has the certificate and it is posted on site. Emailed information on how to obtain.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     Observed hand washing sink with containers inside. To prevent contamination of food contact surfaces and encourage good hand washing practices, ensure all hand washing sinks are accessible and used for exclusively hand washing purposes. Discussed hand washing sink with PIC at time of inspection.

     Code MN Rule 4626.1110AB

   • Serious Priority 1 Corrected on site

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

     Observed prep cooler holding time/temperature controlled for safety foods above 41F. Foods above 41F are listed in the measurements section of this report . Ensure foods that are time/temperature controlled for safety (TCS) are at 41F and below when cold-holding to prevent pathogen growth. At time of inspection PIC discarded foods above 41F in the prep cooler.

     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.

     Observed prep cooler with an air temperature above 41F, holding time/temperature controlled for safety foods above 41F. Ensure all equipment is in good repair and proper adjustment.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed egg bake datemarked 12/11/25, and pickles made on site with a date mark of 10/24/25. Ensure ready to eat, time/temperature controlled for safety (TCS) foods are discarded seven days after being made or opened. Discussed pickle making to determine if it is TCS ensure brine is cold when added to the cucumbers. PIC discarded items at time of inspection.

     Code MN Rule 4626.0405A

   • Serious Priority 1

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

     Observed no illness log to track foodborne illness symptoms of employees. Ensure a log is being kept, and used as required. Emailed with report.

     Code MN Rule 4626.0040C

3. Jun 14, 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 posted Certified Food Protection Manager certificate. Ensure at least one person with the ability to over see food operations has the certified food protection manager certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Observed containers of salad for self-service missing ingredients of the vinaigrette inside salad packages. Ensure complete ingredients are listed on packages of self-service items in descending order by weight.

     Code MN Rule 4626.435B (1-4,6-7)

   • 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.

     Observed ice scoop stored with handle in ice. Ensure dispensing utensils are stored with handles out of the food.

     Code MN Rule 4626.0275E