Skip to content
Loading map…

Garcha Bros Meat Shop (82nd Ave)

11961-11967 82nd Ave, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Garcha Bros Meat Shop (82nd Ave) has been inspected 15 times by Fraser Health Authority since April 15, 2022. The most recent inspection, on May 4, 2026, found no infractions.

6 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 7 times across 7 separate inspections, most recently on December 2, 2024. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on May 1, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 16, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 14, 2023. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 24, 2023. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some spillage of raw meat marinade observed on the floor of the walk-in cooler. Residues of marinade observed on the outside of the buckets filled with marinated meats in the walk-in cooler.
      • Corrective Action(s): Ensure walk-in cooler is kept in sanitary condition. Clean up any spills and clean the outside of the buckets to prevent contamination of other food contact surfaces. Date to be corrected by: Immediately.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: 1. Standing glass door cooler is not plugged in and not being used. 2. Hot holding equipment is not turned on and not being used.
      • Corrective Action(s): Remove any unused equipment from the premises to prevent dust and debris accumualtion and pest harbourage. Date to be corrected by: 1 month.
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Electric saw for cutting meats have meat debris on the machine and was not being used during the time of inspection. As per staff, this machine is only cleaned at the end of the day. Saw machine and other large equipment for meat processing should be cleaned and sanitized at least every 4 hours and at the end of the day. Follow your sanitation plan. Staff cleaned and sanitized the machine during inspection.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor inside the cooler is not kept clean. Some pooling water and blood was observed.
      • Corrective Action(s): Clean up spilled meat juices and water. Keep the cooler in a sanitary condition. Follow your sanitation plan.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sink faucet has not been repaired and leaks/sprays water when turned on.
      • Corrective Action(s): Repair sink as soon as possible.
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer in three compartment sink was too strong (registered over 500 ppm).
      • Corrective Action(s): Quats sanitizer must be between 200-400 ppm Quats.
      • Staff re-made solution.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The faucet above the third sink in the three-compartment sink faucet leaks when turned on.
      • Sink plug in third compartment not working properly - water keeps draining (tried two different plugs).
      • Corrective Action(s): Repair sink immediately so that water is not spraying everywhere when it is turned on and replace stoppers/repair sink so it stops draining when plugged.
      • In the interim, use the first two compartment of the two compartment sink that has a separate faucet for manual dishwashing.
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Nozzle for surface sanitizer spray bottle broken.
      • Corrective Action(s): Replace bottle with a functioning one. In the interim, use a different method for applying sanitizer solution (ex. use wiping cloth stored in sanitizer solution).
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site have FOODSAFE Level 1 training or equivalent.
      • Corrective Action(s): Ensure that there is one staff person with FOODSAFE Level 1 training on-site at all times.
      • Correct by March 31, 2023.
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): No hot water available at the start of the inspection. Staff indicated they just finished all their cleaning and used up a lot of water.
      • Corrective Action(s): There must be hot water available at all times for proper sanitation. Hot water became available towards the end of the inspection.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Lack of hot water at the start of the inspection.
      • Hot water tank specs: 184 L and 3000 Watts.
      • Corrective Action(s): Hot water tank size must be increased or repaired to ensure hot water demands of establishment can be met at all times.
      • Correct immediately.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer available for sanitizing food contact surfaces such as counters.
      • Corrective Action(s): Staff prepared a quats solution (at 200 ppm). Ensure a surface sanitizer is prepared fresh daily at the start of operations. All food contact surfaces should be sanitized prior to using and in between uses. Meat equipment should be sanitized after every 4 hours or after each use.
      • Keep a copy of the sanitation plan on-site and follow it.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site had FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Ensure at least one person on-site has FOODSAFE level 1 training or equivalent. Correct by April 24, 2023
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer (bleach) in spray bottle registered at 0 ppm and spay bottle nozzle was broken.
      • Corrective Action(s): Ensure surface sanitizer is readily available (100-200 ppm bleach or another approved sanitizer). Staff remade the solution in another spray bottle.
      • All surfaces must be sanitized before and after using.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hot water at the designated handwashing sink was turned off.
      • Corrective Action(s): Ensure hand sinks are always equipped with hot and cold running water, liquid soap and single use towels.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Food handler only rinsed hands with gloves on after handling raw chicken.
      • Corrective Action(s): Ensure gloves are removed and hands are properly washed after handling raw chicken (or after finishing a task, changing tasks or when hands are contaminated).
      • Follow the handwashing poster posted near the handwashing sink.
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Staff not using sink plugs/stoppers when washing dishes.
      • 2. Counters are washed, sanitized and then scraped.
      • 3. Quats in spray bottle registered at 400 ppm. Manufacturer's instructions state to use Quat solution at 150 ppm.
      • 4. Drainboard used for storing chemicals instead of being used for air drying.
      • Corrective Action(s): 1. Follow all steps of manual dishwashing (scrape, wash, rinse, sanitize and air dry). Sinks must be filled appropriately using sink plugs/stoppers. Use Fraser Health poster as a reference.
      • 2. When cleaning meat prep counter, follow this order: scrape off any food debris, wash with soap, rinse with sanitizer and then air dry.
      • 3. Staff made a new Quats solution that registered between 100-200 ppm.
      • 4. Use drainboard for its intended purpose. Relocate chemicals.
      • Violation Score: 5
  15. Follow-Up Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website