The Assyrian Society of Canada - Shahrayar Centre

Inspection summary

The Assyrian Society of Canada - Shahrayar Centre has been inspected 5 times by Peel Public Health (Region of Peel) since January 17, 2025. The most recent inspection, on July 24, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

• Protecting food from contaminationHigher risk

  This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

  Recorded 4 times across 4 separate inspections, most recently on July 24, 2026. For example: Did operator store food to prevent contamination and/or adulteration? (Significant Risk)

• 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 4 times across 4 separate inspections, most recently on July 24, 2026. For example: Did operator properly maintain food contact surfaces?

• Food safety training and certificationLower risk

  Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

  Recorded 5 times across 5 separate inspections, most recently on July 24, 2026. For example: Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded 2 times across 2 separate inspections, most recently on November 28, 2025. For example: Did operator maintain non-food contact surfaces clean, sanitary and in good condition?

• Building, plumbing and upkeepLower risk

  Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

  Recorded 2 times on May 16, 2025. For example: Did operator maintain every washroom in a sanitary condition?

About this data

These results come from Peel Public Health (Region of Peel), 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.

• View the official Peel Public Health (Region of Peel) disclosure site
• See all inspected facilities in Peel Region
• How to read an inspection report