499 Ray Lawson Blvd Brampton ON
Pass
1 violation was found at the most recent inspection.
Source: Peel Public Health
July 10, 2026
This summary is AI generated and can contain mistakes.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Doaba Meat and Poultry is in the SHERIDAN neighbourhood. SHERIDAN, Brampton has 68 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 15, 2026, there are 68 (100%) 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.
Hakka Desi Spice
SHERIDAN
This restaurant has been inspected 9 times since June 26, 2024, with 7 passes, 2 conditional outcomes, and 0 closures on record.
1 violation
Did operator use good housekeeping practices ?
No violations
No violations
1 violation
Did operator provide sufficient level of lighting?
No violations
No violations
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 use good housekeeping practices ?
Did operator provide and use accurate and easy-to-read thermometers?
No violations
7 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
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 properly maintain food contact surfaces?
Did operator properly wash and sanitize utensils?
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?
Did operator use good housekeeping practices ?