295 Queen St E Brampton ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
June 24, 2026
This summary is AI generated and can contain mistakes.
The restaurant did not follow proper procedures to ensure food was handled safely before serving to customers.
The restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.
The restaurant did not keep all bathrooms clean and sanitary.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
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.
Great Canadian Bagel, The
This restaurant has been inspected 7 times since June 26, 2024, with 7 passes, 0 conditional outcomes, and 0 closures on record.
4 violations
Did the operator process food in a manner that makes it safe to eat? (Significant risk)
Did operator provide and use accurate and easy-to-read thermometers?
Did operator maintain every washroom in a sanitary condition?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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 maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary 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 provide a supply of potable hot and cold running water under pressure?
2 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide a test reagent to determine the concentration of sanitizer?
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 provide and use accurate and easy-to-read thermometers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
1 violation
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
2 violations
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?