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The Lally's Indian Restaurant

499 Ray Lawson Blvd Brampton ON L6Y 0N2 · Restaurant

9 inspections

  1. Follow-up

    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 ?
  2. 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 ?
  3. 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 ?
  4. Follow-up

    2 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)
  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? (Critical Risk)
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator use good housekeeping practices ?
  6. Follow-up

    1 infraction

    • Did operator use good housekeeping practices ?
  7. Required

    5 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 provide the required supplies at each handwashing station?
    • Did operator provide required supplies for every washroom?
    • 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?
  8. Follow-up

    1 infraction

    • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
  9. Required

    4 infractions

    • Did operator provide and use accurate and easy-to-read thermometers?
    • Did operator properly maintain food contact surfaces?
    • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
    • Did operator use good housekeeping practices ?