2-25 Brisdale Dr Brampton ON · MOUNT PLEASANT VILLAGE
January 6, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Royal Paan is in the MOUNT PLEASANT VILLAGE neighbourhood. MOUNT PLEASANT VILLAGE, Brampton has 47 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 2, 2026, there are 44 (94%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since July 25, 2024, with 5 passes, 0 conditional outcomes, and 0 closures on record.
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?
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.
MOUNT PLEASANT VILLAGE
Did operator provide the required supplies at each handwashing station?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator provide the required supplies at each handwashing station?
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?
Did operator provide the required supplies at each handwashing station?