17-145 Clarence St Brampton ON · PEEL VILLAGE
April 2, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
The restaurant did not have all required supplies available in the restrooms.
The restaurant did not have adequate lighting in food preparation or service areas.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
Kutchi King is in the PEEL VILLAGE neighbourhood. PEEL VILLAGE, Brampton has 92 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 2, 2026, there are 91 (99%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 8 times since July 16, 2024, with 7 passes, 1 conditional outcome, and 0 closures on record.
Did operator provide the required supplies at each handwashing station?
Did operator provide required supplies for every washroom?
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.
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide the required supplies at each handwashing station?
Did operator provide required supplies for every washroom?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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 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 maintain every washroom in a sanitary condition?