38b-295 Queen Street E 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 must provide customers and staff with access to clean hot and cold running water at adequate pressure.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
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.
Heritage Fish & Chips
This restaurant has been inspected 9 times since August 8, 2024, with 7 passes, 2 conditional outcomes, and 0 closures on record.
2 violations
Did operator provide a supply of potable hot and cold running water under pressure?
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 provide a supply of potable hot and cold running water under pressure?
Did operator use good housekeeping practices ?
1 violation
Did the operator process food in a manner that makes it safe to eat? (Significant risk)
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 properly wash and sanitize utensils?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
9 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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
1 violation
Did operator properly wash and sanitize utensils?
6 violations
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical 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? (Significant risk)
Did operator provide the required supplies at each handwashing station?
No violations
3 violations
Did the operator process food in a manner that makes it safe to eat? (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? (Significant risk)
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 properly wash and sanitize utensils?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?