3-2945 Sandalwood Pky E Brampton ON · SANDALWOOD EAST (MOUNTAINASH)
April 28, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not properly store food in a way that prevents contamination or spoilage.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Nath Meat and Chicken is in the SANDALWOOD EAST (MOUNTAINASH) neighbourhood. SANDALWOOD EAST (MOUNTAINASH), Brampton has 56 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 51 (91%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since July 22, 2024, with 5 passes, 0 conditional outcomes, and 0 closures on record.
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
This record comes from the local public-health unit for Brampton. 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.
SANDALWOOD EAST (MOUNTAINASH)
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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 maintain non-food contact surfaces clean, sanitary and in good condition?