79-81 Clarence St Brampton ON · PEEL VILLAGE
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'avait pas de trousse de test disponible pour vérifier si le désinfectant était à la concentration correcte.
Le restaurant n'a pas maintenu des normes adéquates de propreté et d'organisation lors de l'inspection.
Mehfill Indian Cuisine se trouve dans le quartier PEEL VILLAGE. PEEL VILLAGE, Brampton compte 92 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 2 juin 2026, 91 (99%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce restaurant a été inspecté 7 fois depuis le 29 juillet 2024, avec 7 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
Did operator provide a test reagent to determine the concentration of sanitizer?
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.
PEEL VILLAGE
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?
Did operator provide required supplies for every washroom?
Did operator use good housekeeping practices ?
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 ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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 protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator maintain non-food contact surfaces clean, sanitary and in good 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? (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?
Did operator use good housekeeping practices ?
Did operator properly wash and sanitize utensils?