BramptonSANDALWOOD WEST (SUNNY MEADOW)
J3-10635 Bramalea Rd Brampton ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
August 18, 2026
This summary is AI generated and can contain mistakes.
The restaurant did not properly wash and sanitize utensils used in food preparation.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Osmow's is in the SANDALWOOD WEST (SUNNY MEADOW) neighbourhood. SANDALWOOD WEST (SUNNY MEADOW), Brampton has 62 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of August 25, 2026, there are 55 (89%) that have passed their most recent inspection, with no conditional passes or closures.
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.
Basant
SANDALWOOD WEST (SUNNY MEADOW)
This restaurant has been inspected 8 times since July 30, 2024, with 8 passes, 0 conditional outcomes, and 0 closures on record.
4 violations
Did operator properly wash and sanitize utensils?
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 use good housekeeping practices ?
No violations
1 violation
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
No violations
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 and use accurate and easy-to-read thermometers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
No violations
1 violation
Did operator use good housekeeping practices ?
3 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?