4145 - 4250 109 Avenue NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Garcha Bros Meat Shop & Poultry is in the STONEY 3 neighbourhood. STONEY 3, Calgary has 111 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 21, 2026, there are 89 (80%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Panj-Tara Sweets & Restaurant
STONEY 3
This restaurant has been inspected 5 times since October 4, 2023, with 1 in compliance, 4 not in compliance, and 0 closures on record.
No violations
1 violation
1. There were several open foods in the walk-in cooler, , Cover all foods , , 2. Foods were stored on the floor of walk-in cooler., , Store foods at least 6'' off the floor.
1 violation
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
3 violations
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.
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.
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
8 violations
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.,
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.
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
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.
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.
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.
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.
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.