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Village of India

114 Kennedy Rd S Brampton ON L6W 3E7 · Restaurant

10 inspections

  1. Required

    4 infractions

    • Did operator properly maintain food contact surfaces?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator maintain food premises free from live birds and animals?
    • Did operator use good housekeeping practices ?
  2. Required

    1 infraction

    • 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)
  3. Follow-up

    3 infractions

    • 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 use good housekeeping practices ?
  4. Required

    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 the required supplies at each handwashing station?
    • 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 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 use good housekeeping practices ?
    • Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
  5. Follow-up

    2 infractions

    • 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 use good housekeeping practices ?
  6. Complaint

    7 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 properly maintain food contact surfaces?
    • Did operator provide the required supplies at each handwashing station?
    • 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 provide required supplies for every washroom?
    • Did operator use good housekeeping practices ?
  7. Required

    3 infractions

    • Did operator properly maintain food contact surfaces?
    • Did operator properly wash and sanitize utensils?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  8. Follow-up

    0 infractions

  9. Follow-up

    3 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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
  10. Required

    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 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 supply of potable hot and cold running water under pressure?
    • 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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)