79-81 Clarence St Brampton ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
April 27, 2026
This summary is AI generated and can contain mistakes.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Mehfill Indian Cuisine is in the PEEL VILLAGE neighbourhood. PEEL VILLAGE, Brampton has 92 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 6, 2026, there are 91 (99%) 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.
Chai Pani
PEEL VILLAGE
This restaurant has been inspected 7 times since July 29, 2024, with 7 passes, 0 conditional outcomes, and 0 closures on record.
2 violations
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator use good housekeeping practices ?
5 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 test reagent to determine the concentration of sanitizer?
Did operator provide required supplies for every washroom?
Did operator use good housekeeping practices ?
Did operator provide a supply of potable hot and cold running water under pressure?
5 violations
Did operator store food to prevent contamination and/or adulteration? (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?
Did operator maintain every washroom in a sanitary condition?
Did operator use good housekeeping practices ?
1 violation
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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 maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
4 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 store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
1 violation
Did operator properly wash and sanitize utensils?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator use good housekeeping practices ?