MississaugaCooksville NHD (West)
8-255 Dundas St W Mississauga ON
Réussi
5 infractions relevées lors de la dernière inspection.
Source : Peel Public Health
6 juillet 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le lave-vaisselle mécanique du restaurant n'était pas correctement construit, conçu, entretenu ou approuvé pour un usage commercial.
Le restaurant n'a pas maintenu tous les toilettes dans un état propre et hygiénique.
Le restaurant n'a pas adéquatement empêché l'entrée de parasites dans le bâtiment ou conservé les dossiers des traitements antiparasitaires.
Le restaurant n'a pas maintenu des normes adéquates de propreté et d'organisation lors de l'inspection.
Le restaurant doit avoir au moins un employé possédant une certification valide en matière de sécurité alimentaire présent chaque fois que le restaurant est ouvert.
Al-Omda Lounge se trouve dans le quartier Cooksville NHD (West). Cooksville NHD (West), Mississauga compte 30 restaurants suivis sur Pass or Fail, inspectés par Peel Public Health. En date du 7 juillet 2026, 30 (100%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce dossier provient de Peel Public Health. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
Jaswoj Bakery & Deli - Supermarket
Cooksville NHD (West)
Ce restaurant a été inspecté 6 fois depuis le 14 août 2024, avec 6 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
5 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 maintain every washroom in a sanitary condition?
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?
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 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?
4 infractions
Did operator keep food in a frozen state?
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 every washroom in a sanitary condition?
Did operator use good housekeeping practices ?
3 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 maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
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?
Did operator use good housekeeping practices ?
4 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide and use accurate and easy-to-read thermometers?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
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?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?