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Ambarsari Kulcha Blvd

3-400 Steeles Ave E Brampton L6W 3R2 · Restaurant

Official record from Peel Region →

Inspection summary

Ambarsari Kulcha Blvd has been inspected 7 times by Peel Public Health (Region of Peel) since May 14, 2025. The most recent inspection, on June 19, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on June 18, 2026. For example: Did operator provide the required supplies at each handwashing station?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 18, 2026. For example: Did operator store food to prevent contamination and/or adulteration? (Significant Risk)

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on June 18, 2026. For example: Did operator provide a test reagent to determine the concentration of sanitizer?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on June 18, 2026. For example: Did operator protect the premises against the entry of pests and maintain records of all pest control measures?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on February 19, 2026. For example: 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)

About this data

These results come from Peel Public Health (Region of Peel), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Follow-up

    0 infractions

  2. Required

    9 infractions

    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator provide the required supplies at each handwashing station?
    • Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator provide required supplies for every washroom?
    • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
    • Did operator use good housekeeping practices ?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  3. Required

    3 infractions

    • 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 use good housekeeping practices ?
  4. Required

    3 infractions

    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator use good housekeeping practices ?
  5. Follow-up

    1 infraction

    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  6. Follow-up

    2 infractions

    • Did operator provide the required supplies at each handwashing station?
    • Did operator use good housekeeping practices ?
  7. Required

    2 infractions

    • Did operator provide the required supplies at each handwashing station?
    • Did operator use good housekeeping practices ?

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