Brampton's Restaurant Health Inspections

This summary is AI generated and can contain mistakes.

1. 1
   The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
   961
2. 2
   The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
   792
3. 3
   The restaurant did not properly store food in a way that prevents contamination or spoilage.
   739
4. 4
   The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
   736
5. 5
   The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
   671
6. 6
   The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
   655
7. 7
   The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
   579
8. 8
   The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
   410
9. 9
   The restaurant did not properly clean and maintain surfaces that touch food.
   398
10. 10
    The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
    373