6A-7985 Financial Dr Brampton ON
Pass
3 violations were found at the most recent inspection.
Source: Peel Public Health
August 5, 2026
This summary is AI generated and can contain mistakes.
The restaurant did not properly wash and sanitize utensils used in food preparation.
The restaurant did not keep all bathrooms clean and sanitary.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Tikka Lounge is in the CHURCHVILLE neighbourhood. CHURCHVILLE, Brampton has 26 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of August 26, 2026, there are 23 (88%) 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.
Popeyes Louisiana Kitchen
NEW SPRINGBROOK
This restaurant has been inspected 9 times since September 11, 2024, with 8 passes, 1 conditional outcome, and 0 closures on record.
3 violations
Did operator properly wash and sanitize utensils?
Did operator maintain every washroom in a sanitary condition?
Did operator use good housekeeping practices ?
No violations
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 maintain non-food contact surfaces clean, sanitary and in good condition?
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 provide sufficient level of lighting?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
No violations
No violations
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 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?
4 violations
Did operator properly maintain food contact surfaces?
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 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?
11 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide and use accurate and easy-to-read thermometers?
Did operator properly maintain food contact surfaces?
Did operator provide the required supplies at each handwashing station?
Did operator provide sufficient level of lighting?
Did operator provide a test reagent to determine the concentration of sanitizer?
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 maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?
Did operator provide required supplies for every washroom?
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?