305 Royal W Dr Brampton ON · CREDIT VALLEY
March 30, 2026
PassThe restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.
This restaurant has been inspected 6 times since September 4, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
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 mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
Patiala House - The Indian Kitchen is in the CREDIT VALLEY neighbourhood. CREDIT VALLEY, Brampton has 31 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 13, 2026, there are 31 (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 store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide sufficient level of lighting?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
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 use good housekeeping practices ?
CREDIT VALLEY