80 Rivermont Road Brampton ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
April 7, 2026
This summary is AI generated and can contain mistakes.
The restaurant did not properly clean and maintain surfaces that touch food.
The restaurant did not properly wash and sanitize utensils used in food preparation.
Royal Paan is in the NEW SPRINGBROOK neighbourhood. NEW SPRINGBROOK, Brampton has 76 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 17, 2026, there are 75 (99%) that have passed their most recent inspection, with no conditional passes or closures.
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.
Chulha Chakki Mart
NEW SPRINGBROOK
This restaurant has been inspected 6 times since June 20, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
2 violations
Did operator properly maintain food contact surfaces?
Did operator properly wash and sanitize utensils?
1 violation
Did operator properly wash and sanitize utensils?
2 violations
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 violation
Did operator provide a test reagent to determine the concentration of sanitizer?
3 violations
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?
3 violations
Did operator provide the required supplies at each handwashing station?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?