17-60 Cottrelle Blvd Brampton ON · VALLEY CREEK
January 27, 2026
PassThe restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
Sri Krishna Bhavan is in the VALLEY CREEK neighbourhood. VALLEY CREEK, Brampton has 34 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 20, 2026, there are 34 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 6 times since June 26, 2024, with 4 passes, 2 conditional outcomes, and 0 closures on record.
Did operator provide and use accurate and easy-to-read thermometers?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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.
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
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?
Did operator provide and use accurate and easy-to-read thermometers?
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 and use accurate and easy-to-read thermometers?
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?