5 Gateway Blvd Brampton ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
April 30, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant did not properly store food in a way that prevents contamination or spoilage.
The restaurant did not properly clean and maintain surfaces that touch food.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
The restaurant did not keep all bathrooms clean and sanitary.
This restaurant has been inspected 6 times since August 7, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
4 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
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.
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?
No violations
1 violation
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
2 violations
Did operator provide and use accurate and easy-to-read thermometers?
Did operator properly maintain food contact surfaces?
3 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
3 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide required supplies for every washroom?