Desi Khuraak

Inspection summary

Desi Khuraak has been inspected 5 times by Peel Public Health (Region of Peel) since February 25, 2025. The most recent inspection, on September 28, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

• 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 8, 2026. For example: Did operator provide a test reagent to determine the concentration of sanitizer?

• 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 October 27, 2025. 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)

• Building, plumbing and upkeepLower risk

  Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

  Recorded 7 times across 4 separate inspections, most recently on September 28, 2026. For example: Did operator provide required supplies for every washroom?

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded once on September 28, 2026. For example: Did operator maintain non-food contact surfaces clean, sanitary and in good condition?

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.

• View the official Peel Public Health (Region of Peel) disclosure site
• See all inspected facilities in Peel Region
• How to read an inspection report