12B-660 Eglinton Ave W Mississauga ON
Réussi
2 infractions relevées lors de la dernière inspection.
Source : Peel Public Health
25 juin 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit fournir aux clients et au personnel un accès à l'eau courante chaude et froide propre à une pression adéquate.
Le restaurant n'a pas correctement lavé et désinfecté les ustensiles utilisés dans la préparation des aliments.
Lazeez Shawarma se trouve dans le quartier Hurontario NHD. Hurontario NHD, Mississauga compte 113 restaurants suivis sur Pass or Fail, inspectés par Peel Public Health. En date du 15 juillet 2026, 112 (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.
Baskin Robbins
Hurontario NHD
Ce restaurant a été inspecté 9 fois depuis le 12 août 2024, avec 7 réussites, 2 résultats conditionnels et 1 fermeture au dossier.
2 infractions
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator properly wash and sanitize utensils?
2 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?
7 infractions
Did operator store food to prevent contamination and/or adulteration? (Critical Risk)
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?
Aucune infraction
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? (Critical Risk)
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide and use accurate and easy-to-read thermometers?
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 use good housekeeping practices ?
3 infractions
Did the operator process food in a manner that makes it safe to eat? (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?
1 infraction
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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?
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 provide sufficient level of lighting?
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?