35-7920 Hurontario St Brampton ON · SHERIDAN
January 2, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant did not properly wash and sanitize utensils used in food preparation.
Royal Paan 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 4 times since July 22, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
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.
SHERIDAN
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?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly wash and sanitize utensils?
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 provide a supply of potable hot and cold running water under pressure?
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?