15-16-80 Pertosa Dr Brampton ON · FLETCHERS CREEK VILLAGE / LUNDY VILLAGE
February 19, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
New India Curry Mahal is in the FLETCHERS CREEK VILLAGE / LUNDY VILLAGE neighbourhood. FLETCHERS CREEK VILLAGE / LUNDY VILLAGE, Brampton has 50 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 2, 2026, there are 47 (94%) that have passed their most recent inspection, with no conditional passes or closures.
View the FLETCHERS CREEK VILLAGE / LUNDY VILLAGE neighbourhood
This restaurant has been inspected 9 times since August 26, 2024, with 7 passes, 2 conditional outcomes, and 0 closures on record.
Did operator use good housekeeping practices ?
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.
FLETCHERS CREEK VILLAGE / LUNDY VILLAGE
Did operator use good housekeeping practices ?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide potable water supply piped into the vending machine that automatically mixes water to create a product?
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator provide the required supplies at each handwashing station?
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 provide a supply of potable hot and cold running water under pressure?
Did operator use good housekeeping practices ?
Did operator use good housekeeping practices ?
Did operator provide a supply of potable hot and cold running water under pressure?
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 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 an adequate number of handwashing stations that are conveniently accessible to food handlers?
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 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 a mechanical dishwasher or, two or three compartment sinks of sufficient size and drainage racks for washing, sanitizing and draining utensils?
Did operator use good housekeeping practices ?
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)
Did operator provide and use accurate and easy-to-read thermometers?
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 maintain non-food contact surfaces clean, sanitary and in good condition?
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 ?