MississaugaMeadowvale Business Park CC
1-6990 Financial Dr Mississauga ON
Réussi
2 infractions relevées lors de la dernière inspection.
Source : Peel Public Health
1 septembre 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant n'a pas pris les mesures suffisantes pour maintenir l'établissement propre et entretenu de manière à prévenir l'établissement ou la reproduction de parasites.
Le restaurant n'a pas maintenu des normes adéquates de propreté et d'organisation lors de l'inspection.
Daal Roti Indian Tadka House se trouve dans le quartier Meadowvale Business Park CC. Meadowvale Business Park CC, Mississauga compte 216 restaurants suivis sur Pass or Fail, inspectés par Peel Public Health. En date du 1 septembre 2026, 210 (97%) 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.
Pho XL
Meadowvale Business Park CC
Ce restaurant a été inspecté 9 fois depuis le 30 mai 2024, avec 6 réussites, 2 résultats conditionnels et 1 fermeture au dossier.
2 infractions
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 ?
1 infraction
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
2 infractions
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 ?
8 infractions
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical 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?
2 infractions
Did operator provide sufficient level of lighting?
Did operator use good housekeeping practices ?
2 infractions
Did operator provide the required supplies at each handwashing station?
Did operator use good housekeeping practices ?
4 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 maintain every washroom in a sanitary condition?
Did operator use good housekeeping practices ?
6 infractions
Did operator provide a supply of potable hot and cold running water under pressure?
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?
11 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator provide sufficient level of lighting?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
Did operator maintain and operate food premises free from any condition that is a health hazard?
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?
Did operator properly maintain food contact surfaces?
Did operator provide a supply of potable hot and cold running water under pressure?
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 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?