Routine
Feb 4, 2026
Complete
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Feb 4, 2026 · Original Source
Restaurant · Minneapolis, MN
Channa Kitchen
2940 Harriet Ave
Last inspected Feb 4, 2026 · View Map ↗ · Compare ↗
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was Channa Kitchen last inspected?
- The most recent inspection on record was on Feb 4, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 4 inspections on record, from Dec 26, 2023 to Feb 4, 2026.
- Has Channa Kitchen ever been closed by the health department?
- No closure appears in the 4 inspection records we hold for this business. The earliest is dated Dec 26, 2023.
The Full Inspection History
4 inspectionsRoutine
Jan 15, 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, Jan 15, 2025 · Original Source
Follow-Up
Jan 9, 2024
Complete
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jan 9, 2024 · Original Source
Routine
Dec 26, 2023
Complete
Official score: 100 · Understand This Area’s Scale
1 recorded violation
minorCode MN Rule 4626.0420FFood temperature
Official Wording
A business does not need to submit a HACCP plan for reduced oxygen packaging if foods are: 1. Labeled with date and time they were packaged, and 2. Held at 41 degrees F or less, and 3. Removed from all packaging within 48 hours of sealing.
Inspector’s Notes
The stew and curry were vacuum sealed and thawing in the refrigerator without a time and date of preparation that could be used to ensure that it was used up within 48 hours of being held at 41F or less (thawing). Mark the packages and cut the bags, remove from the bags, or use within 48 hours of thawing.
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 temperatureOfficial record from Minneapolis Health Department, Dec 26, 2023 · Original Source