Hakka Nation

Inspection summary

Hakka Nation has been inspected 4 times by Peel Public Health (Region of Peel) since October 28, 2024. The most recent inspection, on August 10, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 times across 3 separate inspections, most recently on December 10, 2025. For example: Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?

• 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 across 2 separate inspections, most recently on August 10, 2026. For example: Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)

• 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 August 10, 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)

• Food safety training and certificationLower risk

  Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

  Recorded 2 times across 2 separate inspections, most recently on August 10, 2026. For example: Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?

• 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 March 11, 2025. 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