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Naija Jollof Brampton

38b-295 Queen Street E Brampton ON L6W 4S6 · Restaurant

9 inspections

  1. Required

    2 infractions

    • Did operator provide a supply of potable hot and cold running water under pressure?
    • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
  2. 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 a supply of potable hot and cold running water under pressure?
    • Did operator use good housekeeping practices ?
  3. Required

    1 infraction

    • Did the operator process food in a manner that makes it safe to eat? (Significant risk)
  4. Follow-up

    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 properly wash and sanitize utensils?
    • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
  5. Required

    9 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 and use accurate and easy-to-read thermometers?
    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator provide the required supplies at each handwashing station?
    • Did operator properly wash and sanitize utensils?
    • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
    • 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 ?
  6. Follow-up

    1 infraction

    • Did operator properly wash and sanitize utensils?
  7. Required

    6 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 the required supplies at each handwashing station?
    • Did operator properly wash and sanitize utensils?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator maintain every washroom in a sanitary condition?
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)
  8. Follow-up

    0 infractions

  9. Required

    3 infractions

    • Did the operator process food in a manner that makes it safe to eat? (Significant risk)
    • 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 protect the premises against the entry of pests and maintain records of all pest control measures?