Institution · Minneapolis, MN

Ascension Catholic Grade School

Name: Ascension Catholic Grade School
Address: 1726 Dupont Ave N, Minneapolis, MN

1726 Dupont Ave N

Last inspected May 18, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

Routine

May 18, 2026

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

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

Inspector’s notes

A pan was observed collecting condensate leaking from the condenser unit line in the Walk In Cooler. Repair this unit so that it does not leak and maintain in good repair at all times.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

majorCode MN Rule 4626.0035EFFood temperature

Official wording

The person in charge must ensure employees verify food delivered and received at the facility is: obtained from approved sources; delivered at required temperatures; protected from contamination, and adulteration. Food received during non-operating hours must meet the standards identified above and must be properly stored, including if necessary refrigerated.

Inspector’s notes

The usual Person In Charge was not in at the time of inspection and there was no delivery temperature taken of the hot food from the caterer that day. Designate a backup person in charge to take receiving temperatures of hot foods on the days that the usual person in charge is not available to do so.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, May 18, 2026 · Original Source

Routine

Oct 7, 2025

Complete

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, Oct 7, 2025 · Original Source

Routine

Apr 16, 2025

Complete

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, Apr 16, 2025 · Original Source

Routine

Oct 22, 2024

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.0235A(4)Contamination

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Staff members were observed stacking lunch trays of food on top of each other to transport to the other counter before surface. This was done with the bottom of the tray observed touching the salad and vegetable on the tray below it. Discussed with Person In Charge that the bottom of the trays should not touch food as the food. Retrain staff to prevent contamination of food. Discard any food that is suspected to be contaminated.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Minneapolis Health Department, Oct 22, 2024 · Original Source

Routine

May 1, 2024

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode MN Rule 4626.1085AWater, plumbing, and sewage

Official wording

Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

Inspector’s notes

Both Spray arms in the kitchen and dish washing area were observed hanging below the flood rim of the sinks at the time of inspection. A work order that was placed December 2023 has not yet been completed to raise the spray arms so that they are not below the flood rim of the sink to protect the water supply.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Minneapolis Health Department, May 1, 2024 · Original Source

Routine

Dec 6, 2023

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0030JKLMOChemicals

Official wording

The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.

Inspector’s notes

The Person In Charge was not able to demonstrate knowledge that they needed to test quat sanitizer, how to test the quat sanitizer and how to monitor the high temperature's dish machine sanitizing hot water rinse step. Person In Charge should receive training on these topics so they are knowledgeable in these areas and all other food safety areas in the Food Code.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

There was no current Certified Food Protection Manager (CFPM) certification at the time of inspection. Principal had applied to the State of Minnesota last week so was not yet registered in the system. Once certificate is obtained, post in kitchen to for inspectors to verify during inspections.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode MN Rule 4626.1085AWater, plumbing, and sewage

Official wording

Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

Inspector’s notes

Both spray arms in the kitchen and dish machine area were observed hanging below the flood rim at the time of inspection. Principal placed a work order to have them raised by the end of the inspection. Instructed Person in Charge and Principal to have everyone hook the spray arms up after use so there is not a direct connection between the sink and the fresh water supply.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Minneapolis Health Department, Dec 6, 2023 · Original Source