Cochin Delights
A5 185 King George Rd, Brantford ON N3R 7R9 · Restaurant
Inspection summary
Cochin Delights has been inspected 4 times by Brant County Health Unit since March 12, 2025. The most recent inspection, on July 17, 2026, recorded 1 infraction.
1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.
The number of infractions per inspection has stayed roughly the same over time.
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.
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 4 times across 2 separate inspections, most recently on July 17, 2026. For example:
Provide and use sanitizer test reagents
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 once on July 7, 2025. For example:
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
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 once on July 7, 2025. For example:
Hand washing basin with supplies of soap and paper towels in dispensers
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 July 7, 2025. For example:
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
About this data
These results come from Brant County Health Unit, 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.
4 inspections
- Required
1 infraction
- Provide and use sanitizer test reagents
- Provide a sanitizer test reagent for all sanitizers used in the food premise
- Use provided sanitizer test reagents to determine proper concentration
- Provide and use sanitizer test reagents
- Required
3 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
- Provide and use sanitizer test reagents
- Required & Complaint
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Hand washing basin with supplies of soap and paper towels in dispensers
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Required
0 infractions