14-143 Clarence St Brampton ON · PEEL VILLAGE
March 4, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not take sufficient steps to keep the facility clean and maintained in a way that would prevent pests from living or breeding there.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Pepper Shack is in the PEEL VILLAGE neighbourhood. PEEL VILLAGE, Brampton has 92 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 2, 2026, there are 91 (99%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 9 times since July 16, 2024, with 8 passes, 1 conditional outcome, and 0 closures on record.
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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 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 the required supplies at each handwashing station?
Did operator provide required supplies for every washroom?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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 and use accurate and easy-to-read thermometers?
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 store food to prevent contamination and/or adulteration? (Significant Risk)
Did food handler(s) wash hands to prevent contamination of food and/or food contact surface? (Critical Risk)
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 every food handler(s) follow proper hygiene practices while working with food?
Did operator provide a test reagent to determine the concentration of sanitizer?
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 protect the premises against the entry of pests and maintain records of all pest control measures?