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Sri Krishna Bhavan

Units 9 & 10 1540 North Service Road West, Oakville ON L6M 4A1 · Restaurant

Inspection summary

Sri Krishna Bhavan has been inspected 4 times by Halton Region Health Department since June 23, 2026. The most recent inspection, on October 16, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 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 3 times across 3 separate inspections, most recently on October 16, 2026. For example: Equipment and utensils are properly cleaned, sanitized and maintained.

  • 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 9, 2026. For example: Foods are cooked, cooled and stored at proper temperatures.

About this data

These results come from Halton Region Health Department, 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

  1. Re-Inspection

    1 infraction

    • Equipment and utensils are properly cleaned, sanitized and maintained.
  2. Routine

    2 infractions

    • Foods are cooked, cooled and stored at proper temperatures.
    • Equipment and utensils are properly cleaned, sanitized and maintained.
  3. Re-Inspection

    0 infractions

  4. Routine

    1 infraction

    • Equipment and utensils are properly cleaned, sanitized and maintained.

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