295 Queen St E Brampton ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
June 19, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant did not have all required supplies available in the restrooms.
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.
This restaurant has been inspected 4 times since November 5, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
4 violations
Did operator provide required supplies for every washroom?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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.
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?
1 violation
Did operator use good housekeeping practices ?
3 violations
Did operator provide and use accurate and easy-to-read thermometers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
5 violations
Did operator provide the required supplies at each handwashing station?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator receive written approval from a public health inspector prior to altering the floor space, number of toilets or washbasins in a sanitary facility?
Did operator maintain every washroom in a sanitary condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?