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Garcha Bros Meat Shop & Poultry

12825 96th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Garcha Bros Meat Shop & Poultry has been inspected 16 times by Fraser Health Authority since November 6, 2017. The most recent inspection, on December 18, 2025, found no infractions.

13 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The last 11 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on June 1, 2018. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on January 4, 2018. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 June 1, 2018. For example: 210 - Food not thawed in an acceptable manner [s. 14(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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat saw has food debris accumulated inside guard.
      • Corrective Action(s): - Clean the meat saw at the end of the day everyday. Sanitize it in the end with 200ppm quats sanitizer and let it air dry
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Meat was thawing in buspans at room temperature. Internal temperature measured at less than 4C
      • Corrective Action(s): - Thaw your meat products in walk-in cooler over night at temperature less than 4C. Or smaller batches under running cold water
      • - Meat moved to walk-in cooler
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light cover missing above three compartment sink in prep area
      • Corrective Action(s): - Replace shatterproof light cover
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) No surface sanitizer at the time of the inspection.
      • 2) Build up of grease and food debris on the faucet of the handwashing sink.
      • Corrective Action(s): 1) The operator prepared the surface sanitizer in white bucket with presoaked wiping cloths at 200ppm Quat solution. Ensure to have surface sanitizer available at each station (ie. front and back of the kitchen) at all times to clean and sanitize food contact surfaces.
      • 2) Clean the faucet noted above. High contact surfaces must be in clean condition.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The gap at the bottom of the back door is still not fully sealed. The plastic seal is not fully covering the gap. Recommended a rubber sweep.
      • Corrective Action(s): Seal the gap at the bottom of the back door.
      • Date to be corrected: One week.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There is a large gap at the bottom of the back door that may allow mice or rats to enter.
      • Corrective Action(s): Seal the large gap.
      • Date to be corrected: One week.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is visible grease marks on the following areas:
      • - windows of the display coolers
      • - high contact surfaces (ie. faucet of handwashing sink, door to the walk in cooler.
      • Corrective Action(s): Clean and sanitize these contact surfaces.
      • Date to be corrected: Today and ongoing.
      • Violation Score: 3

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