18-7910 Hurontario St Brampton ON · SHERIDAN
March 12, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must provide customers and staff with access to clean hot and cold running water at adequate pressure.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Pizza Cravin is in the SHERIDAN neighbourhood. SHERIDAN, Brampton has 68 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 1, 2026, there are 68 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 8 times since August 26, 2024, with 7 passes, 1 conditional outcome, and 0 closures on record.
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator use good housekeeping practices ?
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)
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 an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator store food to prevent contamination and/or adulteration? (Critical Risk)
Did operator properly maintain food contact surfaces?
Did operator provide a supply of potable hot and cold running water under pressure?
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 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 protect the premises against the entry of pests and maintain records of all pest control measures?
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 store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
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 surfaces? (Significant Risk)
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a test reagent to determine the concentration of sanitizer?