11-107 Kennedy Rd S Brampton ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
August 27, 2026
This summary is AI generated and can contain mistakes.
The restaurant did not properly clean and maintain surfaces that touch food.
The restaurant did not have enough handwashing stations in convenient locations for staff who handle food.
The restaurant did not have all required supplies available in the restrooms.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
King Tandoori Bar & Grill is in the PEEL VILLAGE neighbourhood. PEEL VILLAGE, Brampton has 98 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of September 3, 2026, there are 92 (94%) 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.
Goodies Convenience
PEEL VILLAGE
This restaurant has been inspected 11 times since July 8, 2024, with 9 passes, 2 conditional outcomes, and 0 closures on record.
4 violations
Did operator properly maintain food contact surfaces?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator provide required supplies for every washroom?
Did operator use good housekeeping practices ?
5 violations
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a test reagent to determine the concentration of sanitizer?
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 store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide required supplies for every washroom?
No violations
2 violations
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 receive written approval from a public health inspector prior to altering the floor space, number of toilets or washbasins in a sanitary facility?
1 violation
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?
2 violations
Did operator properly wash and sanitize utensils?
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?
4 violations
Did the operator process food in a manner that makes it safe to eat? (Critical Risk)
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? (Critical Risk)
Did operator properly wash and sanitize utensils?
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)
3 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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (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?
1 violation
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?
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 provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?