3-2855 Derry Rd E Mississauga ON
Réussi
4 infractions relevées lors de la dernière inspection.
Source : Peel Public Health
14 juillet 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les manipulateurs d'aliments n'ont pas suivi les pratiques d'hygiène appropriées lors de la préparation ou de la manipulation des aliments.
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.
Punjabi Dhaba se trouve dans le quartier Malton NHD. Malton NHD, Mississauga compte 83 restaurants suivis sur Pass or Fail, inspectés par Peel Public Health. En date du 30 juillet 2026, 82 (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.
Spiced Right Meats
Malton NHD
Ce restaurant a été inspecté 9 fois depuis le 3 octobre 2024, avec 7 réussites, 2 résultats conditionnels et 1 fermeture au dossier.
4 infractions
Did every food handler(s) follow proper hygiene practices while working with food?
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 ?
2 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 use good housekeeping practices ?
7 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator properly wash and sanitize utensils?
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?
3 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
4 infractions
Did operator properly maintain food contact surfaces?
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 maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Aucune infraction
10 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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
3 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 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 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 maintain non-food contact surfaces clean, sanitary and in good condition?
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 provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator provide the required supplies at each handwashing station?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
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 use good housekeeping practices ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?