35-36-71 West Dr Brampton ON
Pass
3 violations were found at the most recent inspection.
Source: Peel Public Health
April 28, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not properly clean and maintain surfaces that touch food.
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.
This restaurant has been inspected 6 times since September 17, 2024, with 5 passes, 1 conditional outcome, and 0 closures on record.
3 violations
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?
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.
Did operator use good housekeeping practices ?
3 violations
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?
Did operator use good housekeeping practices ?
2 violations
Did operator properly wash and sanitize utensils?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
2 violations
Did operator properly maintain food contact surfaces?
Did operator properly wash and sanitize utensils?
No violations
8 violations
Did operator provide and use accurate and easy-to-read thermometers?
Did operator properly maintain food contact surfaces?
Did operator provide the required supplies at each handwashing station?
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?