20-456 Vodden St E Brampton ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
August 1, 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 store food in a way that prevents contamination or spoilage.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Punjaabi Chaaphouse is in the BRAMALEA WOODS neighbourhood. BRAMALEA WOODS, Brampton has 18 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 5, 2026, there are 17 (94%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since August 21, 2024, with 3 passes, 0 conditional outcomes, and 0 closures on record.
4 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 store food to prevent contamination and/or adulteration? (Significant Risk)
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.
Subway
BRAMALEA WOODS
Did operator provide a test reagent to determine the concentration of sanitizer?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
3 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 store food to prevent contamination and/or adulteration? (Significant Risk)
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
No violations