Bellecour Cafe LLC

Year by year

Inspections

1. Feb 10, 2026 Follow-Up Score 100
   • Not serious Priority 3

     Label all food packages as required by the law.

     Frozen cookie doughs packaged for home baking was observed missing ingredient breakdown for chocolate, chocolate chips, vanilla paste, and malted milk powder. Also missing from the label were allergens. Provide these items on the label so that customers are fully informed on what they are purchasing. Provided food labeling guidance document with emailed report. Label all food packages according to law.

     Code MN Rule 4626.0435A

2. Jan 27, 2026 Routine Score 96
   • Not serious Priority 2 Corrected on site

     A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

     Facility was observed using sodium nitrate pink salt to cure duck products on site without a HACCP plan or a variance. Either discontinue the process of using sodium nitrate pink salt to cure, or complete a HACCP plan and submit to City of Minneapolis with a variance application to begin the process of HACCP application. Once HACCP and variance are approved, then curing with sodium nitrate pink salt can be done on site within the specifications of the approved HACCP plan. Executive Chef opted to discontinue sodium nitrate pink salt use in establishment. Remove all product that has been cured with sodium nitrate pink salt. Link to City of Minneapolis HACCP page provided to operator with emailed report.

     Code MN Rule 4626.0415B

   • Not serious Priority 3

     Label all food packages as required by the law.

     Frozen cookie doughs packaged for home baking was observed missing ingredient breakdown for chocolate, chocolate chips, vanilla paste, and malted milk powder, and allergens on the label. Provide these items on the label so customers are fully informed on what they are purchasing. Provided food labeling guidance document with emailed report. Label all food packages according to law.

     Code MN Rule 4626.0435A

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Jambon sandwiches, butter, and quiches were observed being used under a Time as a Public Health Control (TPHC) procedure without a written plan. Provided template of TPHC plan to operator with emailed report. Complete written plan and maintain plan on site for review during inspections. Update TPHC plan with any changes to the menu. Have written procedures complete and on site for Time as a Public Health Control.

     Code MN Rule 4626.0408A