Brampton diners are being urged to stay informed after Peel Public Health issued conditional passes to three local food establishments following routine inspections that uncovered a range of food safety violations. The inspections, part of the region’s ongoing health and safety monitoring program, revealed compliance issues that inspectors say must be corrected immediately to reduce potential risks to public health.
These inspections are conducted regularly across Peel Region and target restaurants, cocktail bars, beverage rooms, bakeries, grocery stores with takeout services, and other food-related businesses. Their purpose is to ensure operators adhere to strict food handling, storage, hygiene, and sanitation standards mandated under the Health Protection and Promotion Act.
Peel Public Health Steps Up Monitoring Efforts
Peel Public Health officials confirmed that their inspectors continue to carry out rigorous checks to ensure consumer safety, especially in high-traffic dining environments such as Brampton. Establishments are evaluated on several critical factors, including temperature control, pest prevention, cleanliness of food contact surfaces, and overall sanitation practices.
During the most recent inspection cycle, three Brampton businesses received conditional approvals — also known as yellow pass ratings — indicating that certain deficiencies were identified and required immediate correction. While none of the locations were ordered to close, inspectors noted that any failure to address the violations could potentially lead to more severe enforcement actions in the future.
Royal Take Out and Catering Cited for Multiple Non-Compliance Issues
Inspection Date: November 25
Royal Take Out and Catering, located at 50 Sunnyvale Gate, Unit 15, was one of the establishments that received a conditional pass following its inspection. Inspectors identified several areas where food safety practices failed to meet required standards, including some classified as critical and significant risks.
Key violations noted during the inspection included the failure to keep potentially hazardous foods out of the temperature danger zone. Inspectors also found that refrigeration and hot-holding equipment were not adequately sized or properly maintained to ensure safe food storage temperatures, increasing the risk of bacterial growth.
Additional concerns included unsanitary operating conditions within the food premises and poorly maintained mechanical ventilation systems that were insufficient in removing excessive heat, vapours, and cooking fumes. Inspectors further observed that the establishment had not taken adequate steps to prevent pest harbourage or bree
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