1-2-270 Rutherford Rd S Brampton ON
27 avril 2026
RéussiCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le restaurant n'a pas correctement nettoyé et entretenu les surfaces en contact avec les aliments.
Le restaurant n'a pas maintenu des normes adéquates de propreté et d'organisation lors de l'inspection.
Ce restaurant a été inspecté 7 fois depuis le 8 août 2024, avec 6 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
Did operator properly maintain food contact surfaces?
Did operator use good housekeeping practices ?
Ce dossier provient de l'unité locale de santé publique pour Brampton. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
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 maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?
Did operator provide required supplies for every washroom?
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 maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?
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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator provide the required supplies at each handwashing station?
Did every food handler(s) follow proper hygiene practices while working with food?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?