17-3078 Mayfield Rd Brampton ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
August 21, 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 did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
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.
Don's Caribbean Jerk is in the SNELGROVE neighbourhood. SNELGROVE, Brampton has 33 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 30, 2026, there are 32 (97%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since August 9, 2024, with 4 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 maintain non-food contact surfaces clean, sanitary and in good condition?
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.
Noodle To Go
SNELGROVE
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
2 violations
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
1 violation
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)
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 provide a test reagent to determine the concentration of sanitizer?