Ganesh Dairy

PHI discarded and altered the following food products due to violation of temperature abuse making food items unfit for sale:, - 24 milk cakes, - Large bowl of Khoya, - 2 trays milk cake with nut mixture (malai kalakand), - 2 trays paneer Jalebi, , The production of Milk Cakes is the cease production and sale as of this inspection. Until safety food production plan is submitted to AHS and reviewed for approval.

Clean in place methods not adequate for production machinery including:, - sauce machine (two machines), - batter machine, - potato machine, - machines with standing water, , Sanitizer adequate during inspection> Chlorine solution reading 200ppm.

Food handlers not adequately practicing hand hygiene. Only one worker during inspection noted using hand hygiene and washing of hands. , , Ensure all employees are wearing appropriate attire for work duties.

Food Safety record keeping: no records for food safety., Food safety records should include when food items were produced (labeling plan), temperatures of food (temps. through out the day), time management of prepared foods (how long can stay in cooler). , ACTION: have record keeping available and completed throughout operations. , , Time as a Public Health Control: , Large cows milk container left in main area. Operator indicated they remove from cooler, then use the milk within two hours. , ACTION: if using time as a control, need to time stamp and discard remaining food once time has been reached.

Cross contamination: Prepared food and raw food items such as tamarind sauce, jalebi, sugar, spices and flour is placed in cookware/ bowls/ dishes that have not been cleaned between use. Previous food products contaminating newly prepared food. , ACTION: Ensure all dishes/cookware are cleaned to remove previous food prior to use., , Protection from contamination: No covering on many food items in cold and room temp. storage areas. Ensure large bowls of prepared food such as jamun, jalebi, samosas and barfi are covered., ACTION: Ensure all food items are covered to prevent contamination.

High risk foods with dairy based ingredients not being held at appropriate temperature. Food items such as milk cake, paneer jalebi, malai kalakand and khoya temperature measuring 22-28 degrees respectively., , ACTION: High risk food items kept at room temperature require water activity level testing. Submit to appropriate lab and then to AHS for review and approval. , If no testing results are provided to AHS, high risk foods must stay at refrigerated temperature., , A food safety plan for the following items is required: , - milk cakes, - Khoya, - malai kalakand, - paneer Jalebi

Large hand sink (waterfall operation), soap compartment not functioning properly, soap has solidified and has dead flies in soap., , ACTION: Remove soap, clean area, add new soap and use sink for frequent handwashing., , No garbage container near handwashing stations. When using disposable paper towels, ensure there is a garbage container nearby for proper disposal., , ACTION: Place garbage containers near handwashing stations

Bulk Food containers: Many containers being used for food storage are not food grade, have cracks and/or no covering, Containers are heavily soiled on outside with debris. , ACTION: Clean and/or replace, , Bulk food utensils: plastic disposable containers used as scoops and left in container., ACTION: use scoops with handles that can be washed to prevent contamination of food., , Separate Storage: Items such as gas pressure washer cannot be stored or used within the facility, ACTION: remove from facility

Lack of knowledge of food safety., , ACTION: Food safety lead and food preparation leads require additional food safety training to ensure their knowledge of food safety for food production.

- Floor transition strip missing and floor tiles missing in dishwashing area., - Cracking on half wall area near baseboards and along stripping. , , ACTION: repair and seal as needed., , Counters/ work surfaces:, Milk crates are being used throughout the facility as work surfaces, stands and as storage containers. Milk creates have build up of debris and are unstable surfaces., ACTION: use work surfaces that can be cleaned/ sanitized, do not use milk create for unintended use.

Utensil items such as metal scoops, paddles and metal colanders from dishwasher placed in buckets that are unclean and have buildup of debris. , ACTION: clean and sanitize buckets to remove build up, , Utensils such as blades, metal colanders that have fraying, are broken, rusted or altered in anyway should be removed from use., ACTION: review utensils prior to use for broken/ rusting or fraying. , , Utensils such as metal containers, scoops and blades that have debris or unclean placed in clean utensil area., ACTION: ensure dishes/ utensils leaving dishwasher have no prior food remaining on them. , , Food equipment throughout facility not being cleaned maintained adequately. , ACTION: A cleaning plan and methods for each piece of machinery is required to be submitted to AHS for review.

Clean and Sanitary: Facility overall requires cleaning to sure clean and sanitary. Including standing water throughout facility on floors and Sanitization of equipment, , Written Sanitization Plan for facility: submit sanitization and cleaning plans for facility to PHI for review.

An outdoor reefer style refrigeration unit was discovered during the inspection by a PHI. , The unit is separate from the main building but linked via ventilation and electrical., The unit held unlabeled buckets of prepared food for shipping., , This unit was not submitted with floor plans or the approval inspection., , ACTION: The unit requires approval from both AHS and Strathcona County.