12-10 Dewside Dr Brampton ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
February 19, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant did not properly store food in a way that prevents contamination or spoilage.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
Meat Master is in the SPRINGDALE neighbourhood. SPRINGDALE, Brampton has 17 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of May 21, 2026, there are 16 (94%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since January 28, 2025, with 3 passes, 1 conditional outcome, and 0 closures on record.
2 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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.
Burrito Bandidos
SPRINGDALE
3 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
1 violation
Did operator use good housekeeping practices ?
6 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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 ?