1-2-49 Kennedy Rd S Brampton ON · DOWNTOWN
May 13, 2026
PassThe restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
The restaurant did not properly clean and maintain surfaces that touch food.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
This restaurant has been inspected 3 times since March 7, 2025, with 3 passes, 0 conditional outcomes, and 0 closures on record.
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 properly maintain food contact surfaces?
Did operator provide a test reagent to determine the concentration of sanitizer?
Brampton Halal Meats & Grocers - Butcher Shop is in the DOWNTOWN neighbourhood. DOWNTOWN, Brampton has 123 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 27, 2026, there are 121 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This record comes from the local public-health unit for Brampton. 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.
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
Did operator provide the required supplies at each handwashing station?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?