BramptonRIDGEHILL / ARMBRO HEIGHTS
5-8975 McLaughlin Rd S Brampton ON
Pass
1 violation was found at the most recent inspection.
Source: Peel Public Health
June 26, 2026
This summary is AI generated and can contain mistakes.
The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
Tandoori Boys is in the RIDGEHILL / ARMBRO HEIGHTS neighbourhood. RIDGEHILL / ARMBRO HEIGHTS, Brampton has 47 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 16, 2026, there are 47 (100%) 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.
Nepali Momo House & Hakka Cuisine
RIDGEHILL / ARMBRO HEIGHTS
This restaurant has been inspected 11 times since July 25, 2024, with 9 passes, 2 conditional outcomes, and 0 closures on record.
1 violation
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)
3 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator use good housekeeping practices ?
2 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)
2 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 protect the premises against the entry of pests and maintain records of all pest control measures?
2 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 food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
1 violation
Did operator use good housekeeping practices ?
7 violations
Did the operator process food in a manner that makes it safe to eat? (Significant risk)
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator ensure that eggs from animals other than domestic hens are stored, handled, served, processed, prepared, displayed, distributed, transported, sold or offer for sale in clean condition?
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 store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
1 violation
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)
2 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly wash and sanitize utensils?
5 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 food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
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 ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?