8672 Mississauga Rd Brampton ON
Pass
3 violations were found at the most recent inspection.
Source: Peel Public Health
June 3, 2026
This summary is AI generated and can contain mistakes.
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.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Terrace on the Green is in the NEW SPRINGBROOK neighbourhood. NEW SPRINGBROOK, Brampton has 80 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of September 3, 2026, there are 77 (96%) 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.
This restaurant has been inspected 8 times since August 14, 2024, with 8 passes, 0 conditional outcomes, and 0 closures on record.
3 violations
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?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
No violations
No violations
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 operator provide required supplies for every washroom?
2 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?
No violations
1 violation
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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 maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?