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Ganesh Sweets

2336 23 Avenue NW Edmonton AB T6T 0R1 · Food - General

23 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  6. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. Facility is doing 3-compartment sink method of dishwashing as part is on order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  7. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. Facility is doing 3-compartment sink method of dishwashing as part is on order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  8. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. Facility is doing 3-compartment sink method of dishwashing as part is on order. A faucet is not available in the west sink basin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  9. Demand Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. Facility is doing 3-compartment sink method of dishwashing as part is on order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  10. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gajrela and Dhal in hot holding unit were below 60 Celsius. Please ensure that they are reheated to 74 Celsius prior to placing in unit. Please maintain hot foods above 60 Celsius. Foods that cannot be maintained above 60 Celsius must have a time as a public health control procedure in place.Front cooler holding rasmali was 8C.Sweet cooler where milk cakes were being stored was 13C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. Facility is doing 3-compartment sink method of dishwashing as part is on order. A faucet is not available in the west sink basin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  11. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gajrela and Dhal in hot holding unit were below 60 Celsius. Please ensure that they are reheated to 74 Celsius prior to placing in unit. Please maintain hot foods above 60 Celsius. Foods that cannot be maintained above 60 Celsius must have a time as a public health control procedure in place.Front cooler holding rasmali was 8C.Sweet cooler where milk cakes were being stored was 13C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. Facility is doing 3-compartment sink method of dishwashing as part is on order. A faucet is not available in the west sink basin.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water supply at the dishwashing sinks was 30C, which is not adequate. A new hot water on demand system was installed last week to boost hot water supply to the dishwashing area. Owner indicated that plumber would be onsite and have it repaired within 2 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  12. Demand Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gajrela and Dhal in hot holding unit were below 60 Celsius. Please ensure that they are reheated to 74 Celsius prior to placing in unit. Please maintain hot foods above 60 Celsius. Foods that cannot be maintained above 60 Celsius must have a time as a public health control procedure in place.Front cooler holding rasmali was 8C.Sweet cooler where milk cakes were being stored was 13C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate.A faucet is not available in the west sink basin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  13. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gajrela and Dhal in hot holding unit were below 60 Celsius. Please ensure that they are reheated to 74 Celsius prior to placing in unit. Please maintain hot foods above 60 Celsius. Foods that cannot be maintained above 60 Celsius must have a time as a public health control procedure in place.Front cooler 8C rasmali
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate.A faucet is not available in the west sink basin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - there was a lack of hot water at two of the hand-wash sinks in the food premises (in main kitchen and central section of front food prep area). Note that the hand-wash sinks at the far end of the front food prep area (at front kitchen) and at public washrooms were functional, with hot and cold running water under pressure (minimum hot water of 45 degrees Celsius), with an available supply of paper towels and liquid soap. Note: there are two hot water tanks and two separate plumbing line systems in the food premises, with one system lacking sufficient hot water at time of inspection, which is to be examined and repaired by a plumber, as necessary (as running hot water under pressure must be available at all sinks).
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No - there were issues with lack of hot running water at certain sinks in the food premises (namely at the large set of 3-compartment sinks, main kitchen central hand-wash sink, and front food prep area central hand-wash sink). All other sinks were well supplied with hot and cold running water under pressure - as there are two hot water tanks in the food premises (and apparently two separate plumbing line systems), with hot water not available at sinks on the north side of the food premises at time of inspection. The operator is to contact a plumber and examine the hot water tanks and plumbing systems (and ensure hot running water under pressure is available equally at all sinks, throughout the work day).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - (as previously noted) 2024-07-30: 1. Floor tiles cracked by the pakora area and various locations in kitchen (with repairs necessary to ensure ease of floor washing and to prevent staff slips, trips, and falls);2. Carpet in back storage room to be removed, as carpet cannot be adequately cleaned.
  16. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - there was a lack of hot water at two of the hand-wash sinks in the food premises (in main kitchen and central section of front food prep area). Note that the hand-wash sinks at the far end of the front food prep area (at front kitchen) and at public washrooms were functional, with hot and cold running water under pressure (minimum hot water of 45 degrees Celsius), with an available supply of paper towels and liquid soap. Note: there are two hot water tanks and two separate plumbing line systems in the food premises, with one system lacking sufficient hot water at time of inspection, which is to be examined and repaired by a plumber, as necessary (as running hot water under pressure must be available at all sinks).
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No - there were issues with lack of hot running water at certain sinks in the food premises (namely at the large set of 3-compartment sinks, main kitchen central hand-wash sink, and front food prep area central hand-wash sink). All other sinks were well supplied with hot and cold running water under pressure - as there are two hot water tanks in the food premises (and apparently two separate plumbing line systems), with hot water not available at sinks on the north side of the food premises at time of inspection. The operator is to contact a plumber and examine the hot water tanks and plumbing systems (and ensure hot running water under pressure is available equally at all sinks).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - (as previously noted) 2024-07-30: The below remains outstanding. 1. Floor tiles cracked by the pakora area and various locations in kitchen (with repairs necessary to ensure ease of floor washing and to prevent staff slips, trips, and falls);2. Carpet in back storage room to be removed, as carpet cannot be adequately cleaned.
  17. Demand Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - there was a lack of hot water at two of the hand-wash sinks in the food premises (in main kitchen and central section of front food prep area). Note that the hand-wash sinks at the far end of the front food prep area (at front kitchen) and at public washrooms were functional, with hot and cold running water under pressure (minimum hot water of 45 degrees Celsius), with an available supply of paper towels and liquid soap. Note: there are two hot water tanks and two separate plumbing line systems in the food premises, with one system lacking sufficient hot water at time of inspection, which is to be examined and repaired by a plumber, as necessary (as running hot water under pressure must be available at all sinks).
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No - there were issues with lack of hot running water at certain sinks in the food premises (namely at the large set of 3-compartment sinks, main kitchen central hand-wash sink, and front food prep area central hand-wash sink). All other sinks were well supplied with hot and cold running water under pressure - as there are two hot water tanks in the food premises (and apparently two separate plumbing line systems), with hot water not available at sinks on the north side of the food premises at time of inspection. The operator is to contact a plumber and examine the hot water tanks and plumbing systems (and ensure hot running water under pressure is available equally at all sinks).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No - the 2024 expired Food Handling Permit (FHP) was posted on the wall at the front sales counter area, with the updated FHP to be posted forthwith.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - (as previously noted) 2024-07-30: The below remains outstanding. 1. Floor tiles cracked by the pakora area and various locations in kitchen (with repairs necessary to ensure ease of floor washing and to prevent staff slips, trips, and falls);2. Ceiling in staff washroom has water damage; and 3. Carpet has been added to the back storage room. Carpet cannot be adequately cleaned and must be removed.
  18. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An unknown chemical was in the sanitizer spray bottle. Do not mix chemicals with bleach.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sweet display case is 11C. Note: new equipment has been ordered. 2024-07-30 - Sweets display case is measured at 12 degrees Celsius.2024-04-23 - Vionations outstanding. 3. Sweets display case was 15C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not operational. Rinse cycle was about 64C. Heavy build up of grime and grease noted in dishwasher, which prevented proper function. Dishes are being put in machine with heavy food build up. Please refer to user's manual to ensure proper operation. Ensure proper staff training on dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not monitoring dishwasher rinse temperature. Staff are not testing sanitizer concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-07-30: The below remains outstanding. 1. Floor tiles are cracked by the pakora area and various locations in kitchen.2. Ceiling in staff washroom has water damage. 3. Carpet has been added to the back storage room. Carpet cannot be adequately cleaned.
  19. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2024-07-30 - Sweets display case is measured at 12 degrees Celsius.2024-04-23 - Vionations outstanding. 3. Sweets display case was 15C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2024-07-30 - Violation Outstanding. Dishwasher is measured at 66 degrees Celsius. Ensure that it is repaired to reach a minimum temperature of 71 degrees Celsius at the dish level.2024-04-23: Violation outstanding. Dishwasher is not repaired. Dishwasher did not reach a sanitizing temperature during final rinse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser at the south handwashing sink is not functional. 2. The paper towel dispenser at the north handwashing sink is not functional. 1-2. Ensure that the indicated paper towel dispensers are repaired and/or replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-07-30: The below remains outstanding. 1. Floor tiles are cracked by the pakora area and various locations in kitchen.2. Ceiling in staff washroom has water damage. 5. Unfinished wood shelves in the walk in cooler which are dirty and cannot be cleaned.
  20. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2024-04-23 - Vionations outstanding. 1. Hot Holding display case was 35C. Ensure foods are held above 60C. 2. Cold display case (Rasgulla, curd) was 9C. 3. Sweets display case was 15C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • improper manual dishwashing procedures noted. Staff are not sanitizing dishes during manual dishwashing each time dishwashing is done. Staff are not ensuring a 100 ppm Chlorine solution is used to sanitize dishes. Staff did not know how to make a 100 ppm Chlorine sink for sanitizing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2024-04-23: Violation outstanding. Dishwasher is not repaired. Dishwasher was leaking and did not reach a sanitizing temperature during final rinse.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles are cracked by the pakora area and various locations in kitchen.2. Ceiling in staff washroom has water damage. 3. Flooring in back storage area is engineered hardwood, which is showing wear and is not appropriate in a food facility. There is a cut out area of flooring that is leaving a gap. 4. Walls require patching and painting in the kitchen. Walls unpainted in back storage area. Wall damage noted behind Laddu racks, damage by the fryers, Unfinished walls by the north hand sink. Consider a more durable wall finish in areas with high food production that is easier to clean. 5. Unfinished wood shelves in the walk in cooler which are dirty and cannot be cleaned. 6. Cover plate required on outlet by the pakora machine. 7. Ceiling in front area by fryers is not finished.
  21. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Hot Holding display case was 35C. Ensure foods are held above 60C. 2. Cold display case (Rasgulla, curd) was 9C. 3. Sweets display case was 15C. 4. Kitchen deli table was 9C. 5. Upright kitchen cooler was 12C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was leaking and did not reach a sanitizing temperature during final rinse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sinks were not stocked with soap and paper towel. Please ensure they are stocked at all times. Have spares one site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles are cracked by the pakora area and various locations in kitchen.2. Ceiling in staff washroom has water damage. 3. Flooring in back storage area is engineered hardwood, which is showing wear and is not appropriate in a food facility. There is a cut out area of flooring that is leaving a gap. 4. Walls require patching and painting in the kitchen. Walls unpainted in back storage area. Wall damage noted behind Laddu racks, damage by the fryers, Unfinished walls by the north hand sink. Consider a more durable wall finish in areas with high food production that is easier to clean. 5. Unfinished wood shelves in the walk in cooler which are dirty and cannot be cleaned. 6. Cover plate required on outlet by the pakora machine. 7. Ceiling in front area by fryers is not finished.
  22. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles are cracked by the pakora area and various locations in kitchen.2. Ceiling in staff washroom has water damage. 3. Flooring in back storage area is engineered hardwood, which is showing wear and is not appropriate in a food facility. There is a cut out area of flooring that is leaving a gap. 4. Walls require patching and painting in the kitchen. Walls unpainted in back storage area. Wall damage noted behind Laddu racks, damage by the fryers, Unfinished walls by the north hand sink. Consider a more durable wall finish in areas with high food production that is easier to clean. 5. Unfinished wood shelves in the walk in cooler which are dirty and cannot be cleaned. 6. Cover plate required on outlet by the pakora machine. 7. Ceiling in front area by fryers is not finished.
  23. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ensure all foods are covered in coolers. Do not store food in soiled milk crates and directly on the floor.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Peeled onions were noted in dirty milk crates stored directly on the floor.2. Large volumes of food are uncovered in south kitchen area, coolers.3. Sweets uncovered in upright coolers where fans are dripping water. 4. food packaging is not being stored in an organized and clean fashion. Packaging is stored on the floor, is stored in cluttered and unorganized ways, mixed with unrelated items. Do not store more packaging than necessary on site. 5. Do not store ketchup in open tins in the fridge. Transfer acidic foods into non-reactive ( plastic) containers after opening.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure black totes with yellow lids are foodsafe before using to store food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Facility is refilling windex bottles with sanitizer. Do not refill chemical bottles with different chemicals than the original use. Do not mislabel chemicals. Ensure all sanitizer containers are labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. chest freezer has signs of freeze/ thaw cycling. Several bags of peas have been thawed and refrozen. Discard. Please do not use this freezer until it is in good working order and keeps foods frozen. 2. Peeled onions are being stored at room temperature. Vegetables must be stored in the cooler once cut. 3. Food was being left in a kadhi on the stove with the burner off. Food was 18C. Do not leave food in the danger zone. 4. Perishable sweets ( Jamon with cream filling, Petha, rasgulla) were being stored in cooler that was 15.7C. Perishable sweets must be stored below 4C. 5. Channa in hot holding unit was 43C. Note this unit has repeat issues with temperature control. Temperature tracking required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in staff washroom was broken. Toilet paper was in the dispenser, which is not appropriate. The handsink in north kitchen is in disrepair. It must be in good working order.
    • 15. Is the facility free of a pest infestation?
      • 1. Evidence of mouse infestation and nesting noted in south storage room. 2. Heavy fly activity noted in the facility. Flies were landing on uncovered food and congregating by the pakora machine. Note: Do not use fly sticks in the kitchen. Please contact pest control operator for abatement and plan. Clutter and lack of organization is harboring rodent activity. Poor sanitation is attracting flies. Cleaning and organization is required throughout the facility to allow proper pest management.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3-compartment sink faucet does not reach all 3 sink compartments and therefore could not be used for dishwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles are cracked by the pakora area and various locations in kitchen.2. Ceiling in staff washroom has water damage. 3. Flooring in back storage area is engineered hardwood, which is showing wear and is not appropriate in a food facility. There is a cut out area of flooring that is leaving a gap. 4. Walls require patching and painting in the kitchen. Walls unpainted in back storage area. Wall damage noted behind Laddu racks, damage by the fryers, Unfinished walls by the north hand sink. Consider a more durable wall finish in areas with high food production that is easier to clean. 5. Unfinished wood shelves in the walk in cooler which are dirty and cannot be cleaned. 6. Cover plate required on outlet by the pakora machine. 7. Ceiling in front area by fryers is not finished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Pakora machine is not being properly cleaned and is attracting flies. Please submit a written cleaning procedure for this equipment. 2. Stand mixer is not being cleaned adequately. 3. Dual display cooler with both hot and cold holding is consistently holding foods at improper temperatures. REpair. Discontinue using this equipement for high risk foods if it cannot keep foods at a safe temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is very cluttered. Organization is required in south storage area. south kitchen, shelving units and coolers. Remove all unused and broken equipment from the facility (broken display coolers, broken freezer, etc.). Organize food storage areas and ensure all food is stored in a safe and sanitary fashion. All unrelated items or food equipment should be stored away from food. Additional shelving is required for storage. Do not stack multiple boxes on top of each other in the south storage area. Cleaning required : - baseboards- floors- shelving units- walls- coolers- pakora area- Staff washroom was very dirty. - Improved cleaning schedule is requried.