Garcha Bros Meat Shop & Poultry - Food
3030 - 2045 Symons Valley Pkwy NW Calgary AB T3P 0Y2 · Food - General
12 inspections
- Demand Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food handler was not washing their hands and changing gloves after each task.The food handler was instructed to change their gloves, wash their hands, and wear a new pair of gloves. A new pair of gloves must be worn when changing tasks and wash your hands before wearing new gloves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Basa fish was stored in a container on the floor to thaw with a surface temperature of 7.9°C.The basa fish was stored in the walk-in cooler.To defrost food, follow these steps: 1. Refrigerate at 4°C (40°F) or lower. 2. Immerse in cold runningPotentially hazardous foods shall be thawed quickly or in a manner that will prevent the rapidgrowth of microorganisms.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The staff washroom paper towel dispenser was empty.Additional paper towels were available, and the paper towel dispenser was promptly restocked.Ensure paper towel dispenser is equipped with paper towel 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?
- The front door was not closing properly.Fix the self-closing hinge to prevent the entry of pests.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A used serving tong was stored left on the cutting rack table at the hot holding unit.Serving tong was taken to the dishwasher area to be washed.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 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?
- There was a change of ownership and the new owner is operating without a valid permit.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no quat test strip available to measure the sanitizer concentration at the dishwasher and sanitizer spray bottle.Obtain quat test strip.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Paper towel at the back prep/cutting area was empty.Additional paper towel was available and the paper towel dispenser was restocked.2. The handwashing sink cold water faucet was not working.Fix the handwashing sink faucet.
- 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 mop sink station was not draining properly. The mop sink basin was filled with water.2. The handwashing sink at the front service area was not draining properly. The handwashing sink was filled with water.The staff noted they have contacted the plumber and it will be fixed the following day.Fix the plumbing system.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Used serving tong at the front service area next to the conventional oven was stored on a tray rack.The serving tong and tray were taken to the dishwashing sink for washing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no quat test strip available to measure the sanitizer concentration at the dishwasher and sanitizer spray bottle.Obtain quat test strip.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Paper towel at the back prep/cutting area was empty.Additional paper towel was available and the paper towel dispenser was restocked.2. The handwashing sink cold water faucet was not working.Fix the handwashing sink faucet.
- 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 mop sink station was not draining properly. The mop sink basin was filled with water.2. The handwashing sink at the front service area was not draining properly. The handwashing sink was filled with water.The staff noted they have contacted the plumber and it will be fixed the following day.Fix the plumbing system.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff were not washing their hands before wearing new gloves.Staff were instructed to wash their hands before wearing gloves.Food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff were not following proper manual dishwashing procedures. Specifically, staff were not sanitizing the dishes.The dishes being air-dried were stored in the sink.How to use a 2-compartment sink was shared to the staff.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff demonstrated lack of knowledge in food safety and hold no valid food safety certificate. The three staff on duty were required to enroll in the Alberta Food Safety Basics Interactive Course.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Ground beef residues wee noted on the exterior of the grinder. The grinder was covered with a plastic bag. Staff could not demonstrate the last time the grinder was cleaned.2. Chicken debris were noted on the meat saw. Staff could not demonstrate the last time the grinder was cleaned.Equipment that is used continuously at room temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every four hours (e.g., deli meat slicers, grinder, meat saw).
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were kept on the counter.Cleaning cloths were submerged in quat sanitizer solution at 200 ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Recurring violation cited on March 21, 2025:Walk-in cooler light was dim.Ensure the walk-in cooler light is adequate with more light intensity.Previous viilation:Walk-in cooler light was dim.Provide more light in the walk-in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back exit door area around the electrical panel was cluttered.Declutter the indicated area and ensure good items are stored 6 inches off the floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walk-in cooler light was dim.Provide more light in the walk-in cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were expired on March 15, 2024.Provide quat sanitizer test strips and test daily.
- 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?
- No monitoring traps were found in the premise. Provide monitoring traps for pest.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walk-in cooler light was dim.Provide more light in the walk-in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Food debris and grease build-up on the cupboard door and handles by the oven.2) Grime build-up on the floor's hard to reach areas. 3) Aluminum foil was used to line the back area shelf. Do not use aluminum foil to cover any surface. 1 to 3) Clean these areas.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff did not use a thermometer to verify that the chicken or fish was cooked to 74 degrees C/165 degrees F. or higher before serving. Check and record each batch of chicken.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Utensils and trays were not properly sanitized after washing. Staff prepared 10ppm chlorine for sanitizing. Follow the three steps manual dishwashing:1) Wash with warm soapy water. 2) Rinse with warm water.3) Sanitize with 100ppm chlorine (1/2 teaspoon bleach per L water) by submerging utensils and trays for 2 minutes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were expired on March 15, 2024.Provide quat sanitizer test strips and test daily.
- 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?
- No monitoring traps were found in the premise. Provide monitoring traps for pest.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walk-in cooler light was dim.Provide more light in the walk-in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Food debris and grease build-up on the cupboard door and handles by the oven.2) Grime build-up on the floor's hard to reach areas. 3) Aluminum foil was used to line the back area shelf. Do not use aluminum foil to cover any surface. 1 to 3) Clean these areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths used to wipe the cutting board were contaminated with blood and meat debris and were not being kept in a sanitizing solution.Ensure that cleaning cloths are stored in a sanitizing solution between uses or discarded after each use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cleaned knives and utensils were being stored in a dirty black container.Thoroughly clean and sanitize all storage containers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths used to wipe the cutting board were contaminated with blood and meat debris and were not being kept in a sanitizing solution.Ensure that cleaning cloths are stored in a sanitizing solution between uses or discarded after each use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cleaned knives and utensils were being stored in a dirty black container.Thoroughly clean and sanitize all storage containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors underneath the prep tables had a significant accumulation of debris.Thoroughly clean this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?