4-55 Rutherford Rd S Brampton ON
Pass
No violations were found at the most recent inspection.
Source: Peel Public Health
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.
Quality Inn & Suites
This restaurant has been inspected 7 times since August 20, 2024, with 6 passes, 1 conditional outcome, and 0 closures on record.
No violations
No violations
3 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
4 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
1 violation
Did operator use good housekeeping practices ?
1 violation
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
6 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 and use accurate and easy-to-read thermometers?
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 protect the premises against the entry of pests and maintain records of all pest control measures?