2-135 Main St N Brampton ON
Pass
3 violations were found at the most recent inspection.
Source: Peel Public Health
April 8, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not properly wash and sanitize utensils used in food preparation.
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 maintain adequate cleanliness and organization standards during the inspection.
Ghana Jollof is in the DOWNTOWN neighbourhood. DOWNTOWN, Brampton has 124 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 11, 2026, there are 122 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since October 23, 2024, with 5 passes, 0 conditional outcomes, and 0 closures on record.
3 violations
Did operator properly wash and sanitize utensils?
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.
7 Eleven Food Store
DOWNTOWN
Did operator use good housekeeping practices ?
2 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator use good housekeeping practices ?
No violations
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 ?
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 provide a test reagent to determine the concentration of sanitizer?