5B-660 Eglinton Ave W Mississauga ON
Réussi
5 infractions relevées lors de la dernière inspection.
Source : Peel Public Health
17 août 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit conserver les aliments potentiellement dangereux à des températures sûres en utilisant un équipement de réfrigération ou de maintien au chaud adéquat pour prévenir les maladies d'origine alimentaire.
Le restaurant n'avait pas de trousse de test disponible pour vérifier si le désinfectant était à la concentration correcte.
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 les surfaces ne touchant pas aux aliments (comme les comptoirs, les étagères et l'extérieur des équipements) propres, hygiéniques et en bon état.
Le restaurant n'a pas maintenu des normes adéquates de propreté et d'organisation lors de l'inspection.
Everest Fusion Flavours se trouve dans le quartier Hurontario NHD. Hurontario NHD, Mississauga compte 118 restaurants suivis sur Pass or Fail, inspectés par Peel Public Health. En date du 19 août 2026, 112 (95%) 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.
Baskin Robbins
Hurontario NHD
Ce restaurant a été inspecté 8 fois depuis le 19 août 2024, avec 7 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
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 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 use good housekeeping practices ?
4 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
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?
2 infractions
Did operator provide and use accurate and easy-to-read thermometers?
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?
1 infraction
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
5 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 properly maintain food contact surfaces?
Did every food handler(s) follow proper hygiene practices while working with food?
4 infractions
Did the operator process food in a manner that makes it safe to eat? (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 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 properly maintain food contact surfaces?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
4 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 maintain every washroom in a sanitary condition?
Did operator provide required supplies for every washroom?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide required supplies for every washroom?
Did operator use good housekeeping practices ?