26-499 Ray Lawson Blvd Brampton ON · SHERIDAN
March 17, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not have adequate lighting in food preparation or service areas.
Hakka Desi Spice is in the SHERIDAN neighbourhood. SHERIDAN, Brampton has 68 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 1, 2026, there are 68 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since July 23, 2024, with 5 passes, 0 conditional outcomes, and 0 closures on record.
Did operator provide sufficient level of lighting?
This record comes from the local public-health unit for Brampton. 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.
SHERIDAN
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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 non-food contact surfaces clean, sanitary and in good condition?
Did operator properly maintain food contact surfaces?
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?
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?
Did operator provide required supplies for every washroom?