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Garcha Bros Meat Shop

137 - 8166 128th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Garcha Bros Meat Shop has been inspected 23 times by Fraser Health Authority since December 11, 2012. The most recent inspection, on April 22, 2026, found no infractions.

7 of 23 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 9 times across 9 separate inspections, most recently on April 20, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on January 16, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on January 16, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on November 23, 2023. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on September 13, 2022. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

23 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed two staff members wash their hands at the handwashing station with gloves on.
      • Corrective Action(s): Staff were instructed to take gloves off and wash their hands adequately.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient air temperature of the walk-in cooler unit registered between 7-8 deg C. Observed ice build up along the back of the fan and pipes. In addition, one of the fans were not functioning. Technician was on site and in the process of repairing the fan. Technician stated that the walk-in cooler will be able to maintain 4 deg C or lower, currently in defrost to help melt the ice. Internal temperature of cold potentially hazardous food registered at or below 4 deg C.
      • Corrective Action(s): Ensure that the walk-in cooler can maintain 4 deg C or lower temperatures. Ensure that cold potentially hazardous food are not stored above 4 deg C for longer than 2 hours. Keep walk-in cooler door closed.
      • Correction date: Immediate
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Thermometer inside the walk-in cooler was not reading the correct ambient temperature.
      • Corrective Action(s): Staff replaced the thermometer in the walk-in cooler with a new accurate thermometer.
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff stated they sanitize meat saw once a week with Quats and sanitize with bleach (straight from the bottle without diluting) nightly.
      • Corrective Action(s): Follow sanitation plan. Sanitize meat saw every 2 hours or after each use. Ensure bleach is diluted to make a 200 ppm solution (1/2 tsp of unscented household bleach per litre of water) or use a 200 ppm Quats solution. Do not mix Bleach and Quats together.
      • Violation Score: 5
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Corner hand sink near cooking equipment - soap dispenser is jammed.
      • Corrective Action(s): Replace/fix soap dispenser. All hand sinks must be equipped with hot and cold running water, liquid soap and single-use towels.
      • Correct immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Frozen goat stored in chest freezer without any packaging. Freezer also not shut properly.
      • Corrective Action(s): Keep all meats in packaging or containers.
      • Correct immediately.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee observed washing hands with their gloves on. I educated the staff on proper hand washing techniques. Gloves should be changed frequently with hand washing in between.
      • Corrective Action(s): Ensure to follow the proper hand washing procedures to ensure proper safe food handling practices
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen fish was thawing at room temperature during the inspection. Staff explained that they had the fish in the walk-in cooler and placed it outside to finish thawing. Fish was measured at 1C and was placed back into walk-in cooler to finish thawing.
      • Corrective Action(s): Ensure appropriate thawing procedures are used such as in the walk-in cooler and under running cold water
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was left open during inspection. Staff were notified and they closed the door immediately.
      • Corrective Action(s): Ensure door is closed at all times unless there is a delivery or passage is being used. Recommended to install screen door if they require extra air flow.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff seen washing their hands with gloves on. Staff were educated and notified and re-washed their hands immediately.
      • Corrective Action(s): Ensure glvoes are disposed of and hands are washed prior to putting on new gloves. Gloves are single-use and cannot be washed.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up noted on walk-in cooler door. Debris noted underneath shelving units in retail display area.
      • Corrective Action(s): Operator to ensure noted areas are cleaned and sanitized to prevent the attraction of pests.
      • Date to be Corrected By: 1 Day
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repeat Violation* Handwash sink faucet, by the processing area entry, is not in good working order. Water is leaking from the sides causing splashes.
      • Corrective Action(s): Ensure the faucet is fixed in such a way that water is not shooting out the sides, and only from the designated tap.
      • Date to be corrected by: Feb. 16, 2022
      • Violation Score: 9
  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwash sink faucet, by the processing area entry, is not in good working order. Water is leaking from the sides causing splashes.
      • Corrective Action(s): Ensure faucet is repaired so water is not shooting out of the sides and causing splashing.
      • Date to be corrected by: Feb. 10, 2022
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand washing station next to the staff washroom was not working at the time of inspection. The plumbing was turned off for a recent repair that took place. The supervisor turned the plumbing back on at this time. Hot and cold running water available now.
      • Corrective Action(s):
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Food grade thermometers are required in every coolers and hot holding unit. Meat display coolers did not have thermometers at the time of inspection.
      • Corrective Action(s): Replace missing thermometers. Correct this by: June 28, 2021
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water knob for one of the handwashing sinks at front requires a repair.
      • Corrective Action(s): Ensure to have the knob repaired. Until then, use the other handwashing sink available at the other end.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Tongs used for BBQ chicken placed directly above the warmer with dust on surface. Tongs moved to the back area to be washed/sanitized at this time.
      • Corrective Action(s): Ensure to place the tongs on a sanitized surface (i.e. tray/bowl), NEVER directly above the machine or counter. Ensure the tongs are washed/sanitized every 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Proper method of manual dishwashing not being followed by the facility. Sink plug stored at the top storage rack, for which a ladder needs to be used every time. Staff had advised it is used at the end of each day for dishwashing. During operation, knives/tongs washed with soap/water only.
      • Corrective Action(s): Ensure all staff are trained to follow proper manual dishwashing. All utensils (i.e. knives/tongs) MUST be scrubbed/washed with soap/water --> rinsed with warm water --> soaked in 200ppm chlorine (1/2 tsp of bleach per 1L of water) for at least 2 minutes --> air dried. Diagram of proper manual dishwashing provided and explained at this time.
      • Violation Score: 15
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer solution (bleach solution) was made too strong.
      • Staff corrected during time of inspection and chlorine sanitizer solution (bleach solution) was diluted to 100ppm - 200ppm
      • Corrective Action(s): - All staff must know how to make proper sanitizer solution
      • - 1 tablespoon (15mL) of bleach to 1 gallon of water OR
      • - 1.2 teaspoon (2.5mL) of bleach to 1 L of water
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Handwashing station by meat processing area lacking paper towels
      • 2. Staff washroom lacking paper towels
      • Both corrected during time of inspection
      • Corrective Action(s): ALL HANDWASHING STATIONS MUST BE EQUIPPED WITH HOT/COLD RUNNING WATER, LIQUID SOAP AND PAPER TOWELS AT ALL TIMES!
      • - Failure to comply will lead to further enforcement action
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ready to Eat Foods were stored in display cooler by raw protein (goat)
      • - All ready to eat foods were stored in containers except for chicken sausages
      • - Staff used plastic wrap to cover up Ready to Eat chicken sausage
      • - Staff moved goat to other side of display cooler
      • Corrective Action(s): - Ensure that Ready to Eat foods are separated from raw proteins that are meant to be cooked.
      • - Cover all Ready to Eat foods and have a clear separation such as a partition/ barrier installed
      • Correct by 1 week
      • - Cross contamination can occur between Ready to Eat foods and raw foods if no care is taken to separate the two
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following surfaces had spice/ marinade build up:
      • 1. Shelving in walk-in cooler, handles outside of walk-in cooler
      • 2. Wall surface and shelving by rotisserie oven
      • Corrective Action(s): - Ensure to focus on all contact surfaces and wipe down, clean and sanitize all contact surfaces.
      • - Facility must be maintained in sanitary condition
      • Correct in 1 day
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): During time of inspection, chlorine sanitizer solution was not readily available
      • Staff/ operator corrected during time of inspection
      • Corrective Action(s): - All staff must be aware that sanitizer solution must be available at ALL times to disinfect food contact surfaces
      • - Chlorine sanitizer solution must be at 100-200ppm chlorine residual concentration.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: During time of inspection, facility observed to be renovated.
      • - Operator previously informed Environmental Health Officer that there will be no significant changes.
      • - Operator did send in plan but it was not detailed and no equipment was labelled.
      • - Operator completed renovation without health approval.
      • - The layout was changed, movement of processing area, removal of walk-in cooler, movement of 'Ready to Eat' foods.
      • - Environmental Health Officer and Operator discussed addition of handwashing sinks.
      • Corrective Action(s): - OPERATOR MUST SUBMIT A FLOOR PLAN WITH LAYOUT, MEASUREMENTS, EQUIPMENT, SINKS, ETC
      • - This plan must be looked over by Environmental Health Officer, and 'Health Approval' given.
      • Correction date: 1 week
      • Violation Score: 5
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Paper towel dispenser required to be installed at handwashing sink
      • Corrective Action(s): Ensure that the paper towels are wall mounted at handwashing station located in Front Service Area
      • Correction date: 1 week
      • Violation Score: 1
  21. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): During time of inspection, the following was observed.
      • Packaged containers of soup and sauce were stored in same cooler as marinated meats. All foods were covered but this is not good food handling practice.
      • Corrective Action(s): Ensure that foods that may not be additional cooked are stored away from raw foods.
      • Correction date: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: During time of inspection, surfaces in back prep area observed to need deep cleaning (e.g, mop sink area, walls, hot water tank etc)
      • Corrective Action(s): Ensure to employ thorough cleaning of facility frequently.
      • Deep cleaning and scrubbing required around mop sink area
      • Correction date: 1 month
      • Violation Score: 3
  22. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - During time of inspection:
      • - No chlorine sanitizer available on-site
      • - Staff informed that operator was obtaining sanitizer during time of inspection
      • - Operator arrived with supply of chlorine sanitizer
      • - Chlorine sanitizer solution available, concentration at 100- 200ppm
      • Corrective Action(s): Ensure that adequate supply of chlorine sanitizer is always available on-site to sanitize contact surfaces readily
      • Violation Score: 5
  23. Routine Inspection

    0 infractions

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