Skip to content
Loading map…

Garcha Bros Meat Shop and Poultry (68th Ave)

133 - 15299 68th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Garcha Bros Meat Shop and Poultry (68th Ave) has been inspected 13 times by Fraser Health Authority since July 13, 2022. The most recent inspection, on September 8, 2026, found no infractions.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 5 times across 4 separate inspections, most recently on February 19, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 August 20, 2026. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(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 August 20, 2026. 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 once on October 24, 2023. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

  • 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 19, 2025. 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.

13 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): When directed to reheat cooked chicken legs from the hot holding unit, staff member reheated the chicken legs to only 55C. Additionally, staff member stated that the length of cooking time and the colour of the chicken is used to indicate whether it is fully cooked or reheated, not the final internal temperature.
      • Corrective Action(s): - Food must be reheated to a minimum internal temperature of 74C (165F) in order to effectively kill harmful bacteria.
      • - Chicken was reheated to an internal temperature of over 74C, which was verified with a probe thermometer.
      • - Always verify temperatures with a probe thermometer (available). Length of cooking time and/or colour do not verify safety of the cooked/reheated food.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken legs (four) in the hot holding unit were measured at an internal temperature of 46C. Staff member stated that chicken was cooked 20 minutes ago. Hot holding unit temperature setting was 60C.
      • Corrective Action(s): - Hot holding unit temperature was increased, and chicken was reheated then placed back into the unit.
      • - Ensure hot potentially hazardous food is maintained at 60C or more to limit the growth of harmful bacteria or toxin production.
      • - Verify the temperature of hot held chicken with a probe thermometer.
      • - Note: Although a temperature gauge is available, a thermometer should be placed within the unit where the food is being stored as temperatures may vary.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One spray bottle of bleach water sanitizer measured over 200ppm chlorine.
      • Corrective Action(s): Sanitizer was re-made and measured 100ppm to 200ppm chlorine. Ensure sanitizer is maintained at safe and effective concentrations.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upstairs two-compartment sink is not draining well. Staff are using the two-compartment sink located downstairs.
      • Corrective Action(s): Ensure two-compartment sink is serviced and properly draining. Date to be corrected by: August 25, 2026.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw fish observed thawing at ambient temperature. Surface temperature at 4C to 7C.
      • Corrective Action(s): Fish placed into walk-in cooler. Ensure potentially hazardous food is thawed safely to limit growth of potential pathogens. One acceptable method is thawing in the cooler at 4C or less.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small flies, potentially drain flies, were observed in the dishwashing area on the main floor.
      • Corrective Action(s): - Have premises serviced by pest control to control for flies.
      • - Ensure any standing water is removed promptly.
      • - Clean and sanitize surfaces (including non-food contact surfaces such as floors, walls, sinks) regularly.
      • - Drains may need treatment application. Consult with pest control.
      • Date to be corrected by: February 13, 2026.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): One spray bottle of bleach water was unlabeled.
      • Corrective Action(s): Labeled. Ensure all chemicals are properly labeled to help prevent accidental mixing or contamination.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): A phone was placed onto the band saw table, then it was later moved to the prep table. Band saw table had meat debris.
      • Corrective Action(s): Phone removed. Surfaces were washed, rinsed, and then sanitized with 100 to 200 ppm chlorine.
      • Ensure items such as phones are not placed onto food contact surfaces to avoid potential contamination of food.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff stated equipment/surfaces are only cleaned throughout the day with no sanitizing step.
      • Corrective Action(s): All equipment, utensils, and food contact surfaces must be sanitized after they are cleaned in order to kill or inactivate potential pathogens that may remain on surfaces. Staff started to re-clean and then sanitize equipment/surfaces at time of inspeciton.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Only staff member on site in the operator's absence did not have valid FOODSAFE Level 1 or equivalent certification.
      • Corrective Action(s): Ensure that in the operator's absence, at least one staff member on site has valid FOODSAFE Level 1 or equivalent certification. Date to be corrected by: February 20, 2025.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer spray bottle contained bleach water sanitizer at approximately 25 ppm chlorine.
      • 100 to 200 ppm chlorine is required for chlorine bleach water sanitizer for general food contact surface sanitizing.
      • Corrective Action(s): Sanitizer concentration adjusted to 100 to 200 ppm chlorine. Ensure all food contact surfaces are resanitized. Ensure sanitizer concentration is checked regularly with chlorine test strips on site, and concentration is maintained at 100 to 200 ppm chlorine to effectively kill/inactivate potential pathogens.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff on site stated that items such as trays are not sanitized following the washing and rinsing steps at the manual warewashing sinks.
      • In addition, it was stated that in use equipment (at ambient temperature) is washed and sanitized at a frequency lower than least every four hours (e.g. at end of day).
      • Corrective Action(s): A bleach water sanitizer solution was prepared at the manual warewashing sinks and measured at 100 to 200 ppm chlorine. Ensure all equipment and utensils are properly sanitized following the washing and rinsing steps. Ensure in-use equipment is properly washed, rinsed, and sanitized at least every four hours during use.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed wiping gloved hands on reusable cloth at cloth towel dispenser.
      • Corrective Action(s): Gloves discarded. Staff member properly washed hands and dried with available paper towels. Proper glove use and hand washing procedures reviewed. Ensure gloves are changed and hands are properly washed and dried to prevent potential contamination of food and surfaces / equipment / utensils.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: A cloth towel dispenser has been installed next to the paper towel dispenser at the front hand washing station.
      • Corrective Action(s): Immediately discontinue use of the cloth towel dispenser as this does not provide an acceptable a single use method of hand drying.
      • Remove the cloth towel dispenser from the premises. Date to be corrected by: Today.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  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): - Bleach solution in a spray bottle tested 0ppm. No buckets with bleach solution in use to sanitize the food contact surfaces.
      • Corrective Action(s): - Staff prepared a bottle with 200ppm bleach solution to spray on the cutting board and the meat cutter.
      • - Information given on the importance of sanitizing the food contact surface minimum every 2 hours or after each use.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Staff was observed to walk out of washroom without washing his hands.
      • Corrective Action(s): - Staff went back to washroom to wash his hands.
      • - Food handler must wash their hands after using washroom, and before returning to work.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Handle and dome on the faucet of the hand sink at the front broken, only a metal stick (faucet cartridge) to control water flow.
      • Corrective Action(s): - Repair the faucet to facilitate hand washing.
      • Date to be corrected by: Nov 15, 2022
      • Violation Score: 9
  13. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website