3030 - 2045 Symons Valley Pkwy NW · EVANSTON
26 mars 2026
RéussiA 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.
There was a change of ownership and the new owner is operating without a valid permit.
Garcha Bros Meat Shop & Poultry - Food se trouve dans le quartier EVANSTON. EVANSTON, Calgary compte 88 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 avril 2026, 63 (72%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 11 fois depuis le 18 juin 2024, avec 11 réussites et 1 fermeture au dossier.
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.
There was a change of ownership and the new owner is operating without a valid permit.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
EVANSTON
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.
There was no quat test strip available to measure the sanitizer concentration at the dishwasher and sanitizer spray bottle., , Obtain quat test strip.
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.
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.
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.
There was no quat test strip available to measure the sanitizer concentration at the dishwasher and sanitizer spray bottle., , Obtain quat test strip.
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.
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.
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.
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.
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).
Used cleaning cloths were kept on the counter., , Cleaning cloths were submerged in quat sanitizer solution at 200 ppm.
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.
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.
Walk-in cooler light was dim., , Provide more light in the walk-in cooler.
Quat sanitizer test strips were expired on March 15, 2024., , Provide quat sanitizer test strips and test daily.
No monitoring traps were found in the premise. , , Provide monitoring traps for pest.
Walk-in cooler light was dim., , Provide more light in the walk-in cooler.
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.
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.
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.
Quat sanitizer test strips were expired on March 15, 2024., , Provide quat sanitizer test strips and test daily.
No monitoring traps were found in the premise. , , Provide monitoring traps for pest.
Walk-in cooler light was dim., , Provide more light in the walk-in cooler.
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.
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.
Cleaned knives and utensils were being stored in a dirty black container., , Thoroughly clean and sanitize all storage containers.
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.
Cleaned knives and utensils were being stored in a dirty black container., , Thoroughly clean and sanitize all storage containers.
Floors underneath the prep tables had a significant accumulation of debris., , Thoroughly clean this area.