6-80 Clementine Dr Brampton ON · CHURCHVILLE
February 11, 2026
PassThe restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
This restaurant has been inspected 5 times since October 24, 2024, with 5 passes, 0 conditional outcomes, and 0 closures on record.
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Nath Meats is in the CHURCHVILLE neighbourhood. CHURCHVILLE, Brampton has 22 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 14, 2026, there are 22 (100%) that have passed their most recent inspection, with no conditional passes or closures.
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.
Did operator provide and use accurate and easy-to-read thermometers?
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 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)
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide a test reagent to determine the concentration of sanitizer?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide a test reagent to determine the concentration of sanitizer?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?