15 Main St N Brampton ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
November 7, 2025
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
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 have a test kit available to check if sanitizer was at the correct concentration.
The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
Saroor Fine Dining & Bar is in the DOWNTOWN neighbourhood. DOWNTOWN, Brampton has 124 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 11, 2026, there are 122 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since October 25, 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 provide a test reagent to determine the concentration of sanitizer?
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.
Taste of Amritsar Inc.
DOWNTOWN
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?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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)
Did operator provide a test reagent to determine the concentration of sanitizer?
4 violations
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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?