17-14 Lisa St Brampton ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
April 15, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
Golden Eggs Restaurant is in the NORTON PARK neighbourhood. NORTON PARK, Brampton has 106 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 10, 2026, there are 105 (99%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since September 11, 2024, with 5 passes, 0 conditional outcomes, and 0 closures on record.
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 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.
Lazeez Shawarma
NORTON PARK
3 violations
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide sufficient level of lighting?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
3 violations
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator provide sufficient level of lighting?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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 provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?