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Garcha Bros Meat Shop & Poultry

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

Official record from Alberta →

Inspection summary

Garcha Bros Meat Shop & Poultry has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 17, 2023. The most recent inspection, on September 14, 2026, recorded 2 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times on October 17, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 13, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on October 17, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 6 separate inspections, most recently on September 14, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 4 times across 3 separate inspections, most recently on September 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Base board behind the display cooler had water damage.- Ensure to replace the baseboard and find the source of leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Display cooler glass door handles were observed to be secured with duct tape, indicating that the handles are damaged and not maintained in good repair.- Ensure all cooler door handles are properly repaired or replaced and maintained in good condition to allow effective cleaning and safe operation.
  2. 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.
  3. Demand Inspection

    0 infractions

  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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