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Garcha Bros Meat Shop & Poultry

104 - 4774 Westwinds Drive NE Calgary AB T3J 0L7 · Food - General

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A few unlabeled butter chicken sauce containers were observed in the front cooler.- Ensure all food items are properly labelled with:The name of the facilityBest‑before date or date of manufactureContact information
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink in kitchen did not have paper towel.- The staff restocked paper towel during inspection.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Folding chair in the meat cutting area was made of material that is not easily cleanable.- Ensure chairs are made of materials that are smooth, durable, non-absorbent, and easy to clean.
  4. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser was empty at the front hand sink. Front hand sink was slow to drain at the time of inspection. - Ensure the hand sink is repaired to improve drainage.- Ensure hand sink has hot water access, is unobstructed for staff use, and is stocked properly with paper towels and soap at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser and paper towel dispenser at the back kitchen hand sink was empty. Operator restocked soap and paper towels at the sink during inspection.- Ensure hand sink is unobstructed for staff use, has hot and cold-water access, and is stocked properly with paper towels and soap at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Folding chair in the meat cutting area was made of material that is not easily cleanable.- Ensure chairs are made of materials that are smooth, durable, non-absorbent, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The door track/panel of the display coolers were observed to be visibly dirty with meat debris and residue buildup.- Clean and sanitize to remove all accumulated debris.2. Accumulation of food debris was noted in hard-to-reach areas of the walk-in cooler.- Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The employee washroom hand sink is not in working order.Repair the hand sink.
  6. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front prep cooler under the hot holding unit is not in working order.Repair the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There were pieces of dried meat in the closed compartment of the meat saw.Thoroughly clean and sanitize the saw.2. The front prep cooler under the hot holding unit is covered in food debris.Thoroughly clean and sanitize the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The employee washroom hand sink is not in working order.Repair the hand sink.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in cooler condenser covers were cleaned and free from dust and grime.2. Meat slicer was not cleaned at the time of re-inspection which was at around 3:15pm. Operator indicated that meat slicer will be cleaned right away and at four hours intervals.3. Display unit cutting board handles in the retail area were accumulated with food debris and other deposits.Previous violations:1. Walk-in cooler condenser fan covers were accumulated with dust and grime.2. Meat slicer was cleaned every 6 hours or daily. Meat slicer must be dismantled, washed, rinsed and sanitized every 4 hours.3. Cutting board at the display unit in the retail area was accumulated with food debris and other deposits.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.Cleaning cloths was kept on the counter.2. No sanitizing bucket available to sanitize food contact surfaces.Bleach sanitizing bucket was promptly prepared at 100 ppm and cleaning cloths was placed therein.Previous violation:Mr Clean is fine for cleaning floors, but an approved sanitizer (Bleach, iodine or quat) is needed for food contact surfaces. Test strips for the sanitizer are also needed
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the walk-in cooler and freezer were kept on the floor.Ensure items in the indicated areas are kept 6 inches off the floor.Previous violation:Items in freezer need to be up off of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken and lamb were placed on the counter and on the floor underneath the cutting board and measured at 6C and 9C respectively.Food items were stored in the walk-in cooler.Ensure food are brough out in small portions and not stored on the floor at room temperature
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Improper usage of a 2-compartment sink for washing utensils. Staff washed utensils and placed them on the compartment sink board, rinsed utensils directly from the tap, and then stored the utensils in a container.2. No drainage plug available.For manual 2-compartment sink method, wash and rinse in one sink, sanitize for two minutes in the other sink and then air dry on top shelve.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was displayed in the back office.Permit was promptly displayed where the person served can easily view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap was observed at the ceiling between the walk-in freezer and cooler.Remove the boxes in the ceiling and cover the gap to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep table cutting board surfaces were scratched, scotched and insanitary.Resurface or replace cutting board to facilitate cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in cooler condenser fan covers were accumulated with dust and grime.2. Meat slicer was cleaned every 6 hours or daily. Meat slicer must be dismantled, washed, rinsed and sanitized every 4 hours.3. Cutting board at the display unit in the retail area was accumulated with food debris and other deposits.