14-1625 Steeles Ave Brampton ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
August 17, 2026
This summary is AI generated and can contain mistakes.
Food handlers did not follow proper hygiene practices while preparing or handling food.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
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.
Chai & Gossip
This restaurant has been inspected 11 times since July 4, 2024, with 7 passes, 4 conditional outcomes, and 0 closures on record.
4 violations
Did every food handler(s) follow proper hygiene practices while working with food?
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 ?
No violations
6 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 properly maintain food contact surfaces?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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 provide the required supplies at each handwashing station?
2 violations
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
5 violations
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?
1 violation
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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 an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator properly wash and sanitize utensils?
2 violations
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?
1 violation
Did every food handler(s) follow proper hygiene practices while working with food?
8 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? (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 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 use good housekeeping practices ?
Did operator use good housekeeping practices ?
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?