3010 - 2060 Symons Valley Parkway NW
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 12, 2026
Sanitizer bucket at the front service area measured below 10 ppm with the chlorine test strip., , Fresh sanitizer solution was prepared and measured at 100 ppm., , Additional sanitizer buckets were prepared at each food prep station.
1. Food items such as kimchi at 37°C, beef 35.7°C were stored on the counter to cool. The beef lid was covered. , , The food items were promptly stored in an ice bath., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , Tips for cooling food quickly:, • Divide food into smaller portions in shallow containers to cool, being careful not to contaminate the food., • Use ice water baths, • Add ice as an ingredient, • Check the temperature regularly with a probe thermometer., , 2. Food items in the prep cooler inserts were too full measuring between 6°C to 13.2°C., , The food items were portioned into small quantities and stored in the prep cooler.
Paper towel dispenser at the handwashing sink was not dispensing. It was discovered that the dispenser got stocked., , The paper towel dispenser was fixed.
Food items were stored on the floor of the walk-in cooler., , Obtain additional shelves and store food items at least 6 inches off the floor.
1. Food items in the standing fridge were uncovered and stacked on each other., , food items were covered., , 2. Used serving utensils were stored on the counter., , Serving utensils were promptly washed in the dishwasher and stored in an ice bath., , 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.
1. Cardboard was used to line the cooking utensils stored on the white standing fridge., , Cardboard was promptly removed., , 2. Cardboard was affixed to the ventilation canopy stainless steel wall., , Cardboard was removed., , 3. Cardboard was affixed to the wall above the white standing freezer and fridge., , Cardboard was removed.
Rice Table is in the EVANSTON neighbourhood. EVANSTON, Calgary has 89 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 5, 2026, there are 64 (72%) 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.
Garcha Bros Meat Shop & Poultry - Food
EVANSTON
This restaurant has been inspected 5 times since August 8, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
6 violations
Sanitizer bucket at the front service area measured below 10 ppm with the chlorine test strip., , Fresh sanitizer solution was prepared and measured at 100 ppm., , Additional sanitizer buckets were prepared at each food prep station.
1. Food items such as kimchi at 37°C, beef 35.7°C were stored on the counter to cool. The beef lid was covered. , , The food items were promptly stored in an ice bath., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , Tips for cooling food quickly:, • Divide food into smaller portions in shallow containers to cool, being careful not to contaminate the food., • Use ice water baths, • Add ice as an ingredient, • Check the temperature regularly with a probe thermometer., , 2. Food items in the prep cooler inserts were too full measuring between 6°C to 13.2°C., , The food items were portioned into small quantities and stored in the prep cooler.
Paper towel dispenser at the handwashing sink was not dispensing. It was discovered that the dispenser got stocked., , The paper towel dispenser was fixed.
Food items were stored on the floor of the walk-in cooler., , Obtain additional shelves and store food items at least 6 inches off the floor.
1. Food items in the standing fridge were uncovered and stacked on each other., , food items were covered., , 2. Used serving utensils were stored on the counter., , Serving utensils were promptly washed in the dishwasher and stored in an ice bath., , 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.
1. Cardboard was used to line the cooking utensils stored on the white standing fridge., , Cardboard was promptly removed., , 2. Cardboard was affixed to the ventilation canopy stainless steel wall., , Cardboard was removed., , 3. Cardboard was affixed to the wall above the white standing freezer and fridge., , Cardboard was removed.
No violations
4 violations
1. Used wet cleaning cloths were kept on the counter. Spray bottles were being used., , 2. Sanitizer bucket measured 10 ppm. , , Chlorine sanitizer solution at 100 ppm was prepared at the back kitchen and the cleaning cloths were kept therein., , Fresh chlorine sanitizer bucket was prepared at 100 ppm.
1. Rice cake was stored on the counter with an internal temperature of 22.6°C., , 2. Uncooked pork was stored in dry bread with an internal temperature of 15°C., , The food items were discarded., , Ensure large portions of food are not stored at room temperature for long periods of time without temperature control.
1. There was no soap in the handwashing sink at the cool line., , 2. Paper towel dispenser was empty at the cook line. A paper towel was stored on the paper towel dispenser., , Ensure handwashing sinks are stocked with handwashing supplies at all times.
2 violations
There was a leak from the piping underneath the hand sink adjacent to the hot holding unit in the rear prep area., , Repair this leak.
*Ongoing*, , There was grease droplets formed in the grill ventilation hood., , Thoroughly clean these areas.
8 violations
Staff was observed switching between directly handling food and preforming other tasks without replacing gloves., , Ensure that gloves are replaced when switching between tasks and handling food. Hands must be always washed prior to wearing a new set of gloves., , Staff washed hands and replaced their gloves.
There was no probe thermometer available., , Obtain a probe thermometer to monitor temperatures.
1. There was cooked gyoza (11C) stored in a non- functioning hot holding unit. Staff placed the gyoza in the cooler., , 2. There were trays of chicken (7C) and beef (49C) on the counter in front of the hand sink. Staff placed these containers into the refrigerator., , Ensure that perishable items are stored at below 4C or above 60C at all times when not being actively prepped.
No food safety certificate was available., , Someone in care and control of the facility should hold a food safety certificate that is recognized in Alberta.
The hand sink closest to the dishwashing area was obstructed. Food items and equipment were blocking access to the sink., , Ensure that the hand sink is always easily accessible for hand washing., , Staff removed these items from around the hand sink.
1. There was no hot water supplied at the hand sink adjacent to the hot holding unit in the rear prep area., , Repair this hand sink and ensure an adequate supply of cold and hot water at all times., , 2. The paper towel dispenser closest to the dishwashing area was not in working order., , Repair paper towel dispenser.
Bowls were stored in the bulk storage bins., , Please obtain scoops with proper handles to prevent contamination of the bulk supply., , Staff removed the bowls from the bulk bins.
1. There were eggs being cooked in a crockpot directly on the floor and a pot of soup base cooling on the floor., , Food preparation must not be done directly on the floor. All food items must be maintained at least 6 inches above the ground., , Staff relocated these items from off of the floor., , 2. Food items were stored directly on the floor in the walk-in cooler and freezer., , Please organize the walk-in coolers to make space to keep food items on the shelf.
1. There was food debris and dirt accumulation behind the prep coolers., , 2. There was grease droplets formed in the grill ventilation hood., , Thoroughly clean these areas.