MississaugaNortheast EA (West)
9-5120 Dixie Rd Mississauga ON
Réussi
3 infractions relevées lors de la dernière inspection.
Source : Peel Public Health
18 juin 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'a pas correctement nettoyé et entretenu les surfaces en contact avec les aliments.
Le restaurant n'a pas maintenu des normes adéquates de propreté et d'organisation lors de l'inspection.
Kerala Curry House se trouve dans le quartier Northeast EA (West). Northeast EA (West), Mississauga compte 378 restaurants suivis sur Pass or Fail, inspectés par Peel Public Health. En date du 16 juillet 2026, 374 (99%) 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.
MTR 1924
Northeast EA (West)
Ce restaurant a été inspecté 10 fois depuis le 17 juillet 2024, avec 10 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
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 properly maintain food contact surfaces?
Did operator use good housekeeping practices ?
3 infractions
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator provide required supplies for every washroom?
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 protect the premises against the entry of pests and maintain records of all pest control measures?
2 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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 maintain non-food contact surfaces clean, sanitary and in good condition?
1 infraction
Did operator properly maintain food contact surfaces?
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 ?
3 infractions
Did operator store food to prevent contamination and/or adulteration? (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 protect the premises against the entry of pests and maintain records of all pest control measures?
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 maintain non-food contact surfaces clean, sanitary and in good condition?
3 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
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?