28-145 Clarence St Brampton ON
Réussi
1 infraction relevée lors de la dernière inspection.
Source : Peel Public Health
30 juillet 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant n'a pas maintenu des normes adéquates de propreté et d'organisation lors de l'inspection.
Pizza Pros se trouve dans le quartier PEEL VILLAGE. PEEL VILLAGE, Brampton compte 98 restaurants suivis sur Pass or Fail, inspectés par Peel Public Health. En date du 3 septembre 2026, 92 (94%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce dossier provient de Peel Public Health. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
Yarl Dosa Corner
PEEL VILLAGE
Ce restaurant a été inspecté 12 fois depuis le 11 juillet 2024, avec 11 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
1 infraction
Did operator use good housekeeping practices ?
7 infractions
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? (Critical Risk)
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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 ?
2 infractions
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
6 infractions
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 maintain non-food contact surfaces clean, sanitary and in good condition?
3 infractions
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 use good housekeeping practices ?
1 infraction
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)
1 infraction
Did operator provide and use accurate and easy-to-read thermometers?
1 infraction
Did operator provide and use accurate and easy-to-read thermometers?
3 infractions
Did operator maintain every washroom in a sanitary condition?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
1 infraction
Did operator maintain every washroom in a sanitary condition?
2 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
2 infractions
Did operator properly wash and sanitize utensils?
Did operator use good housekeeping practices ?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?