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Gaucho Brazilian Barbeque

9823 Macleod Trail SW Calgary AB T2J 0P6 · Food - General

Official record from Alberta →

Inspection summary

Gaucho Brazilian Barbeque has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on February 13, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 times on November 12, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 10, 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 2 times across 2 separate inspections, most recently on February 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on November 12, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A fabric glove was stored directly on the prep counter. Staff was instructed to remove the glove, clean and sanitize the counter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. An opened bottle of Pancake & Waffle Syrup was stored at room temperature. The manufacturer’s label indicates that it must be refrigerated after opening. Staff were instructed to store it in the cooler.2. Perishable sauces were stored above the ice immersion, and the ice had melted. The temperature of the sauce was measured at 13 °C using a probe thermometer. A correction was made on-site. Staff were instructed to replace the ice, ensure containers are fully submerged to maintain proper temperature control, and regularly monitor temperatures.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Cooked chicken was stored below raw beef on tray cart in the kitchen.b) Mop buckets were stored in dry food storage room.Requirement:a) Do not store any cooked or ready to eat food under raw meat to prevent cross contamination.b) Store mop buckets in the mop sink area not in food areas.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT solution dispenser was tested with head chef and was tested at 100ppm.- Call the technician to recalibrate the dispenser and ensure 200ppm is achieved for QUAT solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer solution bucket was empty and dishwasher was testing 0ppm chlorine.- Issue was identified and head chef replaced the sanitizer solution bucket. Advised any dishes that may have been washed prior to opening to be rewashed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were stored in a humid area resulting in discoloured test strips. - Replace and acquire new test strips. Store all test strips in dry area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Reorganization needed in walk-in freezer to help facilitate better FIFO and cleaning.
  5. Initial Inspection

    0 infractions

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