13-80 Pertosa Dr Brampton ON · FLETCHERS CREEK VILLAGE / LUNDY VILLAGE
December 10, 2025
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
New Taste & Quality 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 4 times since December 16, 2024, with 3 passes, 1 conditional outcome, and 0 closures on record.
Did operator provide the required supplies at each handwashing station?
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?
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 provide a test reagent to determine the concentration of sanitizer?
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 and use accurate and easy-to-read thermometers?
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 properly wash and sanitize 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 provide a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?