9-1 Steeles Ave E Brampton ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
November 18, 2025
PassThis summary is AI generated and can contain mistakes.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Break & Play Billiards and Bar is in the COUNTY COURT neighbourhood. COUNTY COURT, Brampton has 31 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of August 18, 2026, there are 29 (94%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 2 times since October 11, 2024, with 2 passes, 0 conditional outcomes, and 0 closures on record.
4 violations
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
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.
African Safari Tropical Market
COUNTY COURT
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
5 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 mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?