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Noor Convention Centre

14-20-2084 Steeles Ave E Brampton ON L6T 5A6 · Banquet Hall

8 inspections

  1. Required

    1 infraction

    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
  2. Required

    1 infraction

    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  3. Required

    1 infraction

    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  4. Required

    3 infractions

    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
  5. 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 maintain non-food contact surfaces clean, sanitary and in good condition?
  6. Required

    3 infractions

    • Did operator provide a supply of potable hot and cold running water under pressure?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
  7. Follow-up

    2 infractions

    • Did operator provide a supply of potable hot and cold running water under pressure?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  8. Required

    6 infractions

    • 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 an adequate number of handwashing stations that are conveniently accessible to food handlers?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator receive written approval from a public health inspector prior to altering the floor space, number of toilets or washbasins in a sanitary facility?
    • Did operator provide required supplies for every washroom?