Standard Sweets & Restaurant

16A-200 County Court Blvd Brampton ON L6W 4K7 · Restaurant

16 inspections

1. RequiredJul 3, 2026

   4 infractions

   • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
   • Did operator properly maintain food contact surfaces?
   • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
   • Did operator use good housekeeping practices ?
2. Follow-upJun 1, 2026

   0 infractions

3. RequiredMay 29, 2026

   7 infractions

   • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
   • Did operator properly maintain food contact surfaces?
   • Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
   • Did operator properly wash and sanitize utensils?
   • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
   • Did operator use good housekeeping practices ?
   • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
4. Follow-upDec 25, 2025

   4 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 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 ?
5. Follow-upSep 11, 2025

   1 infraction

   • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
6. Follow-upSep 9, 2025

   2 infractions

   • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
   • Did operator maintain and operate food premises free from any condition that is a health hazard?
7. Follow-upSep 8, 2025

   2 infractions

   • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
   • Did operator maintain and operate food premises free from any condition that is a health hazard?
8. RequiredSep 6, 2025

   11 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 store food to prevent contamination and/or adulteration? (Significant Risk)
   • Did operator properly maintain food contact surfaces?
   • Did operator provide a supply of potable hot and cold running water under pressure?
   • 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 maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
   • 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 ?
   • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
   • Did operator maintain and operate food premises free from any condition that is a health hazard?
9. Follow-upAug 31, 2025

   6 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 maintain and operate food premises in a sanitary manner? (Significant Risk)
   • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
   • Did operator use good housekeeping practices ?
   • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
10. RequiredAug 28, 2025

    15 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 store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator properly maintain food contact surfaces?
    • Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
    • Did operator provide the required supplies at each handwashing station?
    • Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
    • Did every food handler(s) follow proper hygiene practices while working with food?
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
    • 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 ?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
11. RequiredApr 17, 2025

    4 infractions

    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator properly maintain food contact surfaces?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
12. RequiredDec 25, 2024

    4 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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
13. Follow-upSep 23, 2024

    2 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?
14. RequiredSep 20, 2024

    7 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 store food to prevent contamination and/or adulteration? (Critical Risk)
    • Did operator properly maintain food contact surfaces?
    • Did operator provide the required supplies at each handwashing station?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)
15. Follow-upAug 30, 2024

    2 infractions

    • 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)
16. RequiredAug 29, 2024

    4 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? (Critical Risk)
    • 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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)