BramptonFLETCHERS CREEK VILLAGE / LUNDY VILLAGE
13-80 Pertosa Dr Brampton ON
Pass
1 violation was found at the most recent inspection.
Source: Peel Public Health
June 16, 2026
This summary is AI generated and can contain mistakes.
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 51 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 17, 2026, there are 48 (94%) that have passed their most recent inspection, with no conditional passes or closures.
View the FLETCHERS CREEK VILLAGE / LUNDY VILLAGE neighbourhood
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.
Yum Shawarma
FLETCHERS CREEK VILLAGE / LUNDY VILLAGE
This restaurant has been inspected 5 times since December 16, 2024, with 4 passes, 1 conditional outcome, and 0 closures on record.
1 violation
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
3 violations
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide the required supplies at each handwashing station?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
1 violation
Did operator provide a test reagent to determine the concentration of sanitizer?
6 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 and use accurate and easy-to-read thermometers?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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 test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
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 ?