14-1625 Steeles Ave Brampton ON
This restaurant has been inspected 10 times since July 4, 2024, with 6 passes, 4 conditional outcomes, and 0 closures on record.
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 properly maintain food contact surfaces?
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 an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
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 the required supplies at each handwashing station?
Did operator use good housekeeping practices ?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
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 properly maintain food contact surfaces?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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 an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator properly wash and sanitize utensils?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did every food handler(s) follow proper hygiene practices while working with food?
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? (Critical Risk)
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did every food handler(s) follow proper hygiene practices while working with food?
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 provide sufficient level of lighting?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?