Skip to content
Loading map…

Garcha Bros Meat Shop and Poultry

103 - 15428 Fraser Hwy, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Garcha Bros Meat Shop and Poultry has been inspected 18 times by Fraser Health Authority since June 3, 2019. The most recent inspection, on August 25, 2026, found no infractions.

6 of 18 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 8 times across 8 separate inspections, most recently on August 21, 2026. 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 3 times across 3 separate inspections, most recently on January 14, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 times across 2 separate inspections, most recently on December 10, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 August 21, 2026. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 13, 2020. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. 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): 100 ppm chlorine sanitizer was not available in a sanitizer pail or sanitizer spray bottle in the back prep. area.
      • Corrective Action(s): Ensure 100 ppm chlorine sanitizer is available and in use for sanitizing the prep. surfaces and food contact surfaces and food equipment in the back prep. area, in addition to the front service area. Person in charge on duty setup 100 ppm chlorine sanitizer in a labelled sanitizer spray bottle during the inspection for the back prep. area. Note: 100 ppm chlorine sanitizer was available in the front service area.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sliced onions mixed with vinegar and masala were observed in an uncovered container in the front display cooler (in the section for ready-to-eat food products). Person in charge on duty informed that the onions were prepared at the food premises at this location. The facility does not have health approval to prepare and sell/distribute ready-to-eat onions, and there is a risk of cross-contamination given the preparation tables are used raw meat cut and wrap operation.
      • .
      • 2. Prepackaged ready-to-eat food products were observed stored next to a box of raw meat.
      • Corrective Action(s): 1. Discontinue preparation of the sliced onions, and ensure the cold ready-to-eat food products are only obtained from approved sources in accordance with the food safety plan on file. Person in charge on duty removed the onions from the point of sale area and emptied the container, and discarded the vinegar in the spray bottle labelled vinegar.
      • .
      • 2. Ensure the prepackaged ready-to-eat food products are stored on separate shelving units and on higher shelving units than raw meat. Person in charge re-organized the prepackaged ready-to-eat food to store it on a separate shelving unit from the raw meat, and with a physical separation between the products.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sliding door panel of hot-holding unit on the left side was not good repair, and a liner with aluminum foil was being used to partially cover the case where one of the sliding door panels was missing.
      • Corrective Action(s): Ensure the hot-holding unit sliding door panels are replaced with intact panels (made of easy to clean, durable, nontoxic, smooth, and impervious to moisture materials) that are in good repair and provide a tight seal; Correct within 1 week, and provide an update to the Environmental Health Officer. In the interim, continue monitoring and maintaining the temperature of hot potentially hazardous food (chicken legs) at 60 degrees C or hotter. Person in charge ordered the panels during the inspection.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the hot-holding unit lacked hot running water.
      • Corrective Action(s): Person in charge adjusted the valve below the handsink to enable access to hot running water at this handsink. Ensure all handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels for handwashing practices.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Prepackaged ready-to-eat products were observed stored next to prepackaged raw fillet in the walk-in-cooler and the raw fillet was stored next to raw chicken.
      • Corrective Action(s): Ensure ready-to-eat products are stored in a manner to protect them from any potential contamination. Person in charge on duty re-arranged the food products to store the ready-to-eat food products separately and not below the raw fillet and raw meat products.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handsink in the staff washroom was observed to have a leak. Person in charge had turned the hot water supply to this handsink off via the valve to prevent the leak, and informed they turn on the hot water supply via opening the valve below this sink when washing their hands.
      • Corrective Action(s): Repair the handsink in the staff washroom so that there is no leak, and this handsink is kept supplied with both hot running water (accessible from the hot water knob), and cold running water, liquid soap, and paper towels; Correct within 1 week and provide an update to the Environmental Health Officer.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff stated that food contact surfaces and equipment are cleaned with soapy water and/or vinegar.
      • Corrective Action(s): All food contact surfaces must be sanitized with an approved food contact surface sanitizer, such as 100 to 200 ppm chlorine bleach sanitizer to effectively kill or inactivate potential pathogens following cleaning. Equipment sanitized during inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The hand sink basin is draining slowly for the hand sink located closest to the cooking area.
      • Corrective Action(s): Ensure hand sink / plumbing is serviced so that sink basin drains freely and sink / plumbing are in good working order. Date to be corrected by: December 13, 2024.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Access to the hand washing station located near the POS (point of sale) was obstructed by a stack of boxes and tools.
      • Corrective Action(s): Obstructing items removed. Ensure all hand washing stations remain accessible (and fully stocked) in order to facilitate proper hand washing.
      • Violation Score: 5
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat grinder had dried meat residue on the interior components. It was stated that grinder was last used yesterday.
      • Corrective Action(s): Grinder disassembled and parts placed into soapy water to soak. Ensure parts are properly washed, rinsed, sanitized then air dried before reassmbly. Ensure grinder is properly disassembled and cleaned (and sanitized) following each use, or at least every four hours if it is used throughout the day.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink located near cooking and hot holding area lacked paper towels.
      • No hot water available at hand sink located in back near meat grinder.
      • Corrective Action(s): Paper towels provided. Hot water valve opened more--hot water was made available.
      • Ensure every hand washing station is accessible and supplied with hot and cold running water (or warm water, for mixed valve), liquid soap, and paper towels at all times during operations in order to facilitate proper hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Lemon scented bleach on site. No other bleach or food contact sanitizer alternative.
      • Corrective Action(s): Person in charge stated they would obtain regular unscented household bleach today. If bleach water is used as a sanitizer, ensure regular unscented bleach is used. Scented bleach may leave residues that are not considered food safe. Date to be corrected by: Immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Piping is leaking under the hand sink which is located near the cooking and hot holding area.
      • Corrective Action(s): Ensure no leaks are present at the above-noted hand sink. Date to be corrected by: November 24, 2023.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Mesh bag of onions stored directly on floor in front service area.
      • Corrective Action(s): Bag of onions removed from floor. Ensure food is stored off the ground in order to facilitate proper cleaning and also to protect food from potential contamination.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed uncooked, frozen meat stored in a 'frozen food' freezer at front. The product was not wrapped nor covered and was just sitting on the shelf. All foods must be adequately covered and protected from contamination.
      • Corrective Action(s): Required operator to provide an adequate cover/wrap to protect food from contamination. Staff corrected the issue at the time of inspection
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Prepackaged ready to eat food products (e.g. macaroni salad, meat achar, kebab) were stored on trays that were adjacent to trays of raw meat. This is a repeat violation.
      • 2. Single-use takeout containers were stored upside down on top of the hot-holding unit facing the customer service area and were not located behind a plexi-glass barrier or inside a cabinet.
      • Corrective Action(s): 1. Person on charge on shift re-located the ready to eat food products so that they are stored in a separate area of the cooler with a physical partition to separate them from the raw meat products. Ensure the ready to eat food products are stored on a designated side of the display cooler with the partition to separate them from the raw meat products.
      • 2. Person in charge re-located the single-use takeout containers inside a cabinet.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Previously wall-mounted dispenser at the handsink near the hot-holding unit was no longer affixed to the wall and requires repair. Note: Liquid soap was available in a smaller portable dispenser at this handsink.
      • Corrective Action(s): Ensure a wall-mounted liquid soap dispenser is available at the handsink; Correct within a week. In the meanwhile, continue using the liquid soap in the portable dispenser.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hot running water was not available at the handsink in the staff washroom. Valve to enable access to hot running water was turned off.
      • Corrective Action(s): Operator opened the valve to enable access to hot running water at this handsink. Note: This handsink was supplied with liquid soap and paper towels and an air dryer. Ensure handsinks are always kept supplied with hot and cold running water, liquid soap, and paper towels to enable proper handwashing.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate was available on-site however is still required to be posted in a location visible to the public.
      • Corrective Action(s): Post the permit in a location where it is visible to the public; Correct within 1 week. Operator stated that they are looking for a frame before they post it.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Sneeze-guard is still required near the hot-holding area to enclose the area where chicken legs are packaged into single use take-out containers for customers and protect them from contamination (e.g. potential coughing/sneezing by customers). This is a repeat violation.
      • 2. One tray containing packaged raw meat was stored in the display cooler section with prepackaged ready to eat sauces.
      • Corrective Action(s): 1. Install a sneeze-guard made of washable materials (durable, easy to clean, impermeable to moisture, and nontoxic materials) at the counter-top with the hot-holding area to protect food from contamination. Correct within 1 month and contact the district Environmental Health Officer for a follow up inspection.
      • 2. Tray of raw meat was re-located to the other side of the partition of the display cooler to separate raw meat from ready to eat food [Corrected during the inspection]
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Several cardboard boxes were observed lining the shelving units inside the walk-in-cooler. Cardboard is not an acceptable material to line the shelving unit inside the walk-in-cooler since is permeable to moisture, is not durable, and is not easy to clean.
      • Corrective Action(s): Operator removed the cardboard during the inspection. Make sure all surfaces are easy to clean, durable, impermeable to moisture, nontoxic, and smooth.
      • Violation Score: 3
  15. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A sneeze-guard is required at the counter near the hot-holding unit to protect the cooked chicken legs during the packaging process into the single-use take out containers.
      • Corrective Action(s): Install a sneeze-gaurd (washable barrier) at the aforementioned counter to protect food from contamination (e.g. sneezing or coughing by customers); Correct by January 31, 2020. In the meanwhile, use the counter-space behind the hot-holding unit to package the cooked meat as it will provide a barrier from the public. Contact the district E.H.O. for a follow up inspection.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One tray of raw meat was stored next to trays of ready to eat food in the display cooler. Note: Dripping was not occurring to the next tray and meat products were covered.
      • Corrective Action(s): Tray of raw meat was moved into another cooler designated for raw meat storage. Do not store raw meat products next or near ready to eat products in the front display cooler. Make sure raw meat is stored on one side of the partition and ready to eat products on the other side of the partition in the front display cooler.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Faucet at the 3-compartment sink currently does not extend far enough to fill up the first and third compartment sinks. Person in charge however was able to add a tray in the meanwhile to fill up the third compartment sink with chlorine sanitizer and had an overhead sprayer.
      • Corrective action: Replace the faucet with another faucet that is able to effectively fill up all three sink units of the 3-compartment sinks.
      • Date to be corrected by: June 10, 2019
      • Corrective Action(s):

Nearby inspected facilities

Own this business? Add a badge to your website