22&23-1 Queensgate Blvd Caledon ON
Pass
3 violations were found at the most recent inspection.
Source: Peel Public Health
November 24, 2025
PassThis summary is AI generated and can contain mistakes.
The restaurant must have either a mechanical dishwasher or a two or three-compartment sink system of adequate size with proper drainage racks for washing and sanitizing utensils.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
This restaurant has been inspected 3 times since June 24, 2024, with 3 passes, 0 conditional outcomes, and 0 closures on record.
3 violations
Did operator provide a mechanical dishwasher or, two or three compartment sinks of sufficient size and drainage racks for washing, sanitizing and draining utensils?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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.
Did operator use good housekeeping practices ?
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 test reagent to determine the concentration of sanitizer?
Did operator use good housekeeping practices ?
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 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?