8-13-515 Ray Lawson Blvd Brampton ON · HICKORY WOODS
May 4, 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.
Subzi Mandi is in the HICKORY WOODS neighbourhood. HICKORY WOODS, Brampton has 40 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 22, 2026, there are 40 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 6 times since August 6, 2024, with 6 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.
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
Did operator maintain food premises free from live birds and animals?
Did operator use good housekeeping practices ?
Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide required supplies for every washroom?
Did operator use good housekeeping practices ?
Did operator keep food in a frozen state?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?