1A-630 Peter Robertson Blvd Brampton ON
Pass
5 violations were found at the most recent inspection.
Source: Peel Public Health
September 25, 2025
PassThis summary is AI generated and can contain mistakes.
The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
The restaurant did not properly wash and sanitize utensils used in food preparation.
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.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Prosports Bar and Restaurant is in the DEERFIELD neighbourhood. DEERFIELD, Brampton has 18 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 1, 2026, there are 18 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 2 times since February 25, 2025, with 2 passes, 0 conditional outcomes, and 0 closures on record.
5 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 properly wash and sanitize utensils?
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.
Gino's Pizza
DEERFIELD
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?
5 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 a test reagent to determine the concentration of sanitizer?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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?