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Restaurant
Health Inspections.org

Institution · Minneapolis, MN

New Day Family Child Care Center LLC

4203 Webber Pkwy

Last inspected Feb 12, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

2 inspections

Routine

Feb 12, 2026

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

criticalCode MN Rule 4626.1620Chemicals

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Observed facility to use household bleach, labeled for laundry use, to be used as the sanitizer in the 3-compartment sink. Person-in-Charge was informed of the observation. Make sure that chemical sanitizers are labeled for use on food-contact surfaces.

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

Observed employee to hold a ServSafe Food Manager certificate, but no employee holds a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting the CFPM certificate will be included in this report. Make sure that an employee gets and maintains a CFPM certificate.

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
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

Observed there to be significant ice build-up in the freezer. Defrost. Keep equipment in good repair.

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

Official record from Minneapolis Health Department, Feb 12, 2026 · Original Source

Routine

Aug 19, 2024

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Observed facility to have quat sanitizer test kits, but chlorine (bleach) was being used. Make sure that the correct sanitizer test kit is provided to ensure that sanitizer concentration is high enough to disinfect food surfaces, but not so high that it may chemically contaminate food.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
criticalCode MN Rule 4626.1620Chemicals

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Observed the 3-compartment sink to have a concentration of over 200 ppm chlorine. The 3-compartment sink was diluted and remeasured at a concentration of 100 ppm chlorine. Maintain the 3-compartment sink at an appropriate concentration to prevent potential chemical contamination of food products.

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

Observed there to be no State of Minnesota Certified Food Protection Manager (CFPM) certificate at the facility. Information on getting this certificate will be included in the report. Make sure that an employee receives the State of Minnesota CFPM certificate.

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

Official record from Minneapolis Health Department, Aug 19, 2024 · Original Source

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