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Garcha Bros Meat Shop & Poultry

4145 - 4250 109 Avenue NE Calgary AB T3N 1X3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were several open foods in the walk-in coolerCover all foods 2. Foods were stored on the floor of walk-in cooler.Store foods at least 6'' off the floor.
  3. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizing solution prepared in the second sink.Previous violation:The 3-compartment sink was used incorrectly.The sanitizing compartment was filled with dirty dishes.Wash, rinse, and prepare a 100ppm sanitizing solution. Change the sanitizing solution every 2 hours and use a bleach test strip to ensure it is maintained at 100 ppm at all times.Previous violation:Washing of utensils etc needs to follow the 3-step method of wash, rinse and sanitize. Some way to test the bleach concentration needs to be available. For 100 ppm of bleach you can use one TBSP per gallon of water or 1 tsp per litre of water
  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing bucket was measured at 10 ppm.Fresh sanitizing bucket was prepared at 100 ppm and new cleaning cloths were kept therein.Sanitizing bucket must be tested frequently and changed every 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Marinated chicken was kept on the counter in a container and measured at 6°C.2. Marinated chicken tika kept on the counter was measured at 8°C.3. Large quantities of raw chicken were being sliced on the counter and measured at 6°C.Marinated chicken and chicken tika were promptly kept in the walk-in cooler.Chicken should be brought out in small portions and quickly sliced.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizing solution prepared in the second sink.Previous violation:The 3-compartment sink was used incorrectly.The sanitizing compartment was filled with dirty dishes.Wash, rinse, and prepare a 100ppm sanitizing solution. Change the sanitizing solution every 2 hours and use a bleach test strip to ensure it is maintained at 100 ppm at all times.Previous violation:Washing of utensils etc needs to follow the 3-step method of wash, rinse and sanitize. Some way to test the bleach concentration needs to be available. For 100 ppm of bleach you can use one TBSP per gallon of water or 1 tsp per litre of water
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Staff noted meat saw is cleaned daily.2. Meat saw must be dismantled, washed, rinsed and sanitized every 4 hours.Sanitizing bucket was not available in each prep area.Sanitizing bucket was measured at 100ppm and cleaning cloths were placed therein.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic spoons handle was in direct contact with the bulk food.Spoons were promptly removed.Ensure spoon handle is not in direct contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Two containers of fish were placed on the counter to thaw at 3°C.2. Fish and chicken were kept on the counter in large quantities.Fish containers were promptly kept in the cooler and ensure perishable foods are brought out in small quantities.Potentially hazardous food shall be thawed under refrigeration at 4°C or less, microwave or completely submerged in cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The 3-compartment sink was used incorrectly.The sanitizing compartment was filled with dirty dishes.Wash, rinse, and prepare a 100ppm sanitizing solution. Change the sanitizing solution every 2 hours and use a bleach test strip to ensure it is maintained at 100 ppm at all times.Previous violation:Washing of utensils etc needs to follow the 3-step method of wash, rinse and sanitize. Some way to test the bleach concentration needs to be available. For 100 ppm of bleach you can use one TBSP per gallon of water or 1 tsp per litre of water
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ladder was kept in front of the handwashing sink in the retail area close to the oven making it inaccessible.Ladder was stored in a different location. Hand washing sink must be accessible at all times.
    • 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?
      • Last pest control record was in July 2023.Operator noted that the pest control company comes every 2 months.Contact your pest control company to come in this month and ensure pest control record is maintained on a monthly basis.
    • 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. Hot water handle was not operational and had been turned off from beneath the sink.2. Missing ceiling tiles was seen in the kitchen area close to the oven.Hot water faucet handle was fixed and ceiling gap was promptly covered.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils used to serve food were left on the counter at the retail area behind the oven.Utensils were promptly washed and stored in a sanitizing solution at 100 ppm.Alternatively, utensils can be stored in ice-bath.