The Indian Sweet House and Restaurant

17-545 Steeles Ave W Brampton ON L6Y 4E7 · Restaurant

18 inspections

1. RequiredAug 9, 2026

   6 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 keep food in a frozen state?
   • Did operator store food to prevent contamination and/or adulteration? (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?
   • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
2. Follow-upMay 24, 2026

   3 infractions

   • 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?
   • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
3. RequiredMay 21, 2026

   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? (Critical Risk)
   • 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 a test reagent to determine the concentration of sanitizer?
   • 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 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. ComplaintFeb 6, 2026

   0 infractions

5. RequiredJan 15, 2026

   6 infractions

   • Did operator provide and use accurate and easy-to-read thermometers?
   • 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 every washroom in a sanitary condition?
   • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
   • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
6. ComplaintSep 27, 2025

   6 infractions

   • Did operator provide and use accurate and easy-to-read thermometers?
   • 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 collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
   • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
7. Follow-upSep 5, 2025

   5 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 a test reagent to determine the concentration of sanitizer?
   • 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?
8. Follow-upAug 29, 2025

   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? (Critical 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?
   • Did operator maintain every washroom in a sanitary 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?
9. RequiredAug 24, 2025

   12 infractions

   • Did the operator process food in a manner that makes it safe to eat? (Significant risk)
   • 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 provide the required supplies at each handwashing station?
   • Did operator provide a test reagent to determine the concentration of sanitizer?
   • Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
   • Did operator maintain every washroom in a sanitary 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?
   • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
   • Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
   • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
10. ComplaintJun 6, 2025

    1 infraction

    • Did operator provide the required supplies at each handwashing station?
11. Follow-upMay 29, 2025

    2 infractions

    • 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?
12. Follow-upApr 19, 2025

    2 infractions

    • 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?
13. RequiredApr 17, 2025

    9 infractions

    • Did operator properly maintain food contact surfaces?
    • Did operator provide the required supplies at each handwashing station?
    • Did operator maintain every washroom in a sanitary 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?
    • 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? (Critical 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?
14. ComplaintMar 5, 2025

    3 infractions

    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
15. ComplaintDec 4, 2024

    4 infractions

    • Did operator properly maintain food contact surfaces?
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • 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?
16. Follow-upNov 28, 2024

    4 infractions

    • Did operator properly maintain food contact surfaces?
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • 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?
17. Follow-upNov 25, 2024

    5 infractions

    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • 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?
18. RequiredNov 21, 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? (Significant Risk)
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • 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?