BramptonFLETCHERS CREEK VILLAGE / LUNDY VILLAGE
17-80 Pertosa Dr Brampton ON
Pass
5 violations were found at the most recent inspection.
Source: Peel Public Health
June 2, 2026
This summary is AI generated and can contain mistakes.
The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant did not have all required supplies available in the restrooms.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Bangla Sweet Shop is in the FLETCHERS CREEK VILLAGE / LUNDY VILLAGE neighbourhood. FLETCHERS CREEK VILLAGE / LUNDY VILLAGE, Brampton has 51 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 17, 2026, there are 48 (94%) that have passed their most recent inspection, with no conditional passes or closures.
View the FLETCHERS CREEK VILLAGE / LUNDY VILLAGE neighbourhood
This record comes from Peel Public Health. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Yum Shawarma
FLETCHERS CREEK VILLAGE / LUNDY VILLAGE
This restaurant has been inspected 11 times since June 25, 2024, with 10 passes, 1 conditional outcome, and 0 closures on record.
5 violations
Did operator provide the required supplies at each handwashing station?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide required supplies for every washroom?
Did operator use good housekeeping practices ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
1 violation
Did operator provide a test reagent to determine the concentration of sanitizer?
5 violations
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide required supplies for every washroom?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
2 violations
Did operator provide a test reagent to determine the concentration of sanitizer?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
3 violations
Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
Did operator provide a test reagent to determine the concentration of sanitizer?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
8 violations
Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Critical Risk)
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a supply of potable hot and cold running water under pressure?
2 violations
Did operator provide a test reagent to determine the concentration of sanitizer?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
5 violations
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator provide the required supplies at each handwashing station?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide required supplies for every washroom?
3 violations
Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
Did operator provide a test reagent to determine the concentration of sanitizer?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
2 violations
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
4 violations
Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
Did operator provide the required supplies at each handwashing station?
Did operator provide a test reagent to determine the concentration of sanitizer?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide required supplies for every washroom?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?