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Garcha Bros Meat Shop & Poultry

106 - 114 Sierra Springs Drive SE Airdrie AB T4B 3G6 · Food - General

Official record from Alberta →

Inspection summary

Garcha Bros Meat Shop & Poultry has been inspected 10 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on April 21, 2026, recorded 2 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food source, labelling and allergens.

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 13 times across 7 separate inspections, most recently on April 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on October 23, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times across 2 separate inspections, most recently on May 7, 2025. 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 February 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 8 times across 6 separate inspections, most recently on April 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

10 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A visibly unclean cloth was observed being stored by the display case door in the front service area. Contaminated cleaning cloth was removed during inspection. Ensure that any cloths used to wipe surfaces in food handling areas are maintained in a visibly clean state and replaced as needed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packages of frozen lamb available from a customer-accessible freezer are damaged, exposing frozen meat to contamination. Ensure that foods intended for customer handling prior to point of sale are fully contained in durable packaging.
  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED: Quats test strips had expired. DO THE FOLLOWING:1. Obtain new test strips to be able to measure the concentration of the sanitizer.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer concentration was 0ppm. This was corrected during the inspection and corrected concentration was 200ppm. DO THE FOLLOWING:1. Ensure that the sanitizer is tested frequently and replaced as needed.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed handling the till with gloves on and then proceeded to handling food without washing hands and changing gloves. This was observed twice during the inspection. Food handler was educated on handwashing and glove usage. Gloves are not a replacement for handwashing.DO THE FOLLOWING:1. Wet hands with clean, running water.2. Apply soap and lather well.3. Scrub all surfaces of your hands for 20 seconds (palms, backs, fingers, thumbs, nails).4. Rinse under clean, running water.5. Dry with a clean towel or air dry.6. Don a new pair of gloves if using gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fish was observed thawing in container at room temperature. Temperature of the fish was 1.3 degrees Celsius. This was corrected during the inspection, and the fish was moved to the cooler. DO THE FOLLOWING:1. Thaw foods only under cold running water, in the cooler or in the microwave2. Do not thaw foods left at room temperature
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips had expired. DO THE FOLLOWING:1. Obtain new test strips to be able to measure the concentration of the sanitizer.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Quats sanitizer bottle did not have a label. DO THE FOLLOWING:1. Ensure the sanitizer bottle is appropriately labelled.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Butter sauce not labeled. COMPLETE THE FOLLOWING:1. Obtain labels for butter sauce.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff work shoes, shirts, and hats stored in washroom.COMPLETE THE FOLLOWING:1. Do not store staff items in the washroom.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The washroom door in the kitchen did not have a self-enclosing mechanism.2. Baseboard behind ban saw was coming off the wall.COMPLETE THE FOLLOWING:1. Install self-enclosing mechanism so door always stays closed to protect the kitchen from contamination.2. Secure baseboard to wall, so area is easier to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Red curtain at doorway between kitchen and front area was dirty.COMPLETE THE FOLLOWING:1. Wash curtains.
  6. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Butter sauce not labeled. COMPLETE THE FOLLOWING:1. Obtain labels for butter sauce.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. QUATS sanitizer in the spray bottle measured 100ppm.COMPLETE THE FOLLOWING:1. Ensure the concentration in the spray bottle is maintained at 200ppm. Test with available test strips.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Used yellow cleaning cloth not stored in bucket of sanitizer. Cloth removed during the inspection.COMPLETE THE FOLLOWING:1. If reusing cloths, they must be kept stored in sanitizer to prevent bacteria from growing and spreading to surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff work shoes, shirts, and hats stored in washroom.COMPLETE THE FOLLOWING:1. Do not store staff items in the washroom.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. The Operator stated they were rinsing dishes in mop sink and sanitizing dishes for 30 seconds. Correct dishwashing procedures were discussed during the inspection.COMPLETE THE FOLLOWING:1. Scrape food into a waste receptacle rather than the mop sink.2. Do not wash dishes in the mop sink to prevent potential cross contamination.3. When sanitizing dishes, ensure dishes are left in sanitizer for a minimum 1-minute contact time. If sanitizing large trays that cannot lay flat in the sink, they must be rotated, so each side is adequately sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The washroom door in the kitchen did not have a self-enclosing mechanism.2. Baseboard behind ban saw was coming off the wall.COMPLETE THE FOLLOWING:1. Install self-enclosing mechanism so door always stays closed to protect the kitchen from contamination.2. Secure baseboard to wall, so area is easier to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Red curtain at doorway between kitchen and front area was dirty.COMPLETE THE FOLLOWING:1. Wash curtains.
  7. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer available was measured at a concentration of 150ppm quats. Correct quats sanitizer dispenser concentration to 200ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips for quats sanitizer were observed to be discoloured and were unable to accurately measure the sanitizer concentration.Acquire new suitable test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weather stripping on back door was in disrepair and allowed light to shine through. Please replace weather stripping to eliminate pest entry points.
  8. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer available was measured at a concentration of 150ppm quats. Correct quats sanitizer dispenser concentration to 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packages of lamb in a customer-accessible freezer were observed to be not fully wrapped. Portions of frozen meat were exposed without any protection.Ensure all foods intended for customer handling at point of sale are fully wrapped or sealed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips for quats sanitizer were observed to be discoloured and were unable to accurately measure the sanitizer concentration.Acquire new suitable test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink in the meat processing area did not have available liquid hand soap.Ensure that all handwashing sinks are equip with handwashing supplies.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weather stripping on back door was in disrepair and allowed light to shine through. Please replace weather stripping to eliminate pest entry points.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried meat debris was noted on the grinder and slicer equipment.Thoroughly clean and sanitize meat processing equipment within two hours of use.
  9. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer available was measured at a concentration of 150ppm quats. Correct quats sanitizer dispenser concentration to 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packages of lamb in a customer-accessible freezer were observed to be not fully wrapped. Portions of frozen meat were exposed without any protection.Ensure all foods intended for customer handling at point of sale are fully wrapped or sealed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips for quats sanitizer were observed to be discoloured and were unable to accurately measure the sanitizer concentration.Acquire new suitable test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink in the meat processing area did not have available liquid hand soap.Ensure that all handwashing sinks are equip with handwashing supplies.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weather stripping on back door was in disrepair and allowed light to shine through. Please replace weather stripping to eliminate pest entry points.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried meat debris was noted on the grinder and slicer equipment.Thoroughly clean and sanitize meat processing equipment within two hours of use.
  10. Initial Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weather stripping on back door was in disrepair and allowed light to shine through. Please replace weather stripping to eliminate pest entry points.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom, which opens directly to the food preparation area, does not have a self-closing mechanism. Please install a self-closing mechanism.

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