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Tandoori Haveli

1315 Steeles Ave Brampton ON L6T 4N9 · Restaurant

11 inspections

  1. Follow-up

    0 infractions

  2. Required

    14 infractions

    • 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 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 operator provide a test reagent to determine the concentration of sanitizer?
    • 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?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator maintain every washroom in a sanitary condition?
    • 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 ?
  3. Follow-up

    1 infraction

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

    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? (Significant risk)
    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator properly wash and sanitize utensils?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  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 store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator use good housekeeping practices ?
  6. Required

    0 infractions

  7. 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 store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator properly maintain food contact surfaces?
    • Did operator provide the required supplies at each handwashing station?
    • 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 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 use good housekeeping practices ?
  8. Follow-up

    0 infractions

  9. Required

    8 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 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 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 provide required supplies for every washroom?
    • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
  10. Follow-up

    0 infractions

  11. Required

    12 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 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 operator provide a test reagent to determine the concentration of sanitizer?
    • 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 use good housekeeping practices ?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?