3 Charles St Brampton ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
March 30, 2026
This summary is AI generated and can contain mistakes.
The restaurant must provide customers and staff with access to clean hot and cold running water at adequate pressure.
The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Fresh Tandoori is in the CENTRE neighbourhood. CENTRE, Brampton has 87 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 23, 2026, there are 83 (95%) 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.
B Town Conveience
CENTRE
This restaurant has been inspected 8 times since July 8, 2024, with 7 passes, 1 conditional outcome, and 0 closures on record.
4 violations
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
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?
No violations
10 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 properly maintain food contact surfaces?
Did operator provide a supply of potable hot and cold running water under pressure?
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)
2 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly wash and sanitize utensils?
2 violations
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
5 violations
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
1 violation
Did operator use good housekeeping practices ?
Did operator provide the required supplies at each handwashing station?
Did operator maintain every washroom in a sanitary condition?
Did operator provide required supplies for every washroom?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?