4-8982 Chinguacousy Rd Brampton ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
June 10, 2026
This summary is AI generated and can contain mistakes.
The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
The restaurant did not have all required supplies available in the restrooms.
Lazeez Shawarma is in the SPRINGBROOK neighbourhood. SPRINGBROOK, Brampton has 21 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 15, 2026, there are 21 (100%) 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.
Wah G Wah
SPRINGBROOK
This restaurant has been inspected 7 times since June 20, 2024, with 6 passes, 1 conditional outcome, and 0 closures on record.
2 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 provide required supplies for every washroom?
1 violation
Did operator properly maintain food contact surfaces?
1 violation
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
No violations
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? (Critical Risk)
Did operator keep food in a frozen state?
Did operator properly wash and sanitize utensils?
1 violation
Did operator properly wash and sanitize utensils?
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 provide a supply of potable hot and cold running water under pressure?
Did operator provide a test reagent to determine the concentration of sanitizer?