7-380 Bovaird Dr E Brampton ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
April 14, 2026
This summary is AI generated and can contain mistakes.
The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Dhaba Express is in the HEART LAKE SOUTH neighbourhood. HEART LAKE SOUTH, Brampton has 72 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 10, 2026, there are 69 (96%) that have passed their most recent inspection, with no conditional passes or closures.
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.
Souperlicious
HEART LAKE SOUTH
This restaurant has been inspected 6 times since November 26, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
2 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 use good housekeeping practices ?
1 violation
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
2 violations
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
1 violation
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
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 store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
No violations