Does 'Bandivan Dairy' Continue to Operate After Inspections and Violations?

It was recently reported that employees of the Food Safety Inspection Body conducted inspections at the dairy and meat production facilities owned by 'Bandivan Dairy' LLC, as well as at the slaughterhouse, livestock, and pig farms, and retail outlets.

As a result of the inspection, several violations were identified, leading to the suspension of production activities at the dairy and meat facilities, with a deadline set for addressing the identified deficiencies.

ArmDaily.am reached out to the facility to learn about the situation following the inspections by the inspection body. One of the company’s operators informed us that everything is functioning normally at the facility. 'Our operations have not been suspended,' they stated.

When asked whether the inspection body had visited them, the operator replied that they were unaware of such visits. We also attempted to contact the director, but the operator refused to provide contact information, stating they did not consider themselves competent to give out phone numbers.

Anush Harutyunyan, head of the Awareness, Consultation, and Public Relations Department of the Food Safety Inspection Body, also informed us that the order to suspend production was issued yesterday, and the company was duly notified.

'If they continue operating, then other measures will be taken. Inspections are carried out based on a confirmed program approved by the Inspection Body’s council. According to this program, we conduct our inspections. The inspections of Bandivan were scheduled for the third quarter. The inspections began a week ago, and as a result, violations were identified. Following reports and studies, the order for suspension was issued yesterday,' stated Harutyunyan.

It is noteworthy that according to the Food Safety Inspection Body’s announcement, it was revealed during the inspection that the equipment at the dairy facility was rusty, the troughs designated for cheese brine were contaminated, the walls and floors of the facility were covered with mold, and the technological processes at the meat production facility were not organized in a way that would prevent the cross-flow of raw materials and semi-finished products with finished food items. Additionally, there were no sinks or restrooms available.