3D-6974 Financial Dr Mississauga ON · Meadowvale Business Park CC
22 mai 2026
RéussiLe restaurant n'a pas correctement nettoyé et entretenu les surfaces en contact avec les aliments.
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 tous les toilettes dans un état propre et hygiénique.
Le restaurant n'avait pas un éclairage adéquat dans les zones de préparation ou de service des aliments.
Ce restaurant a été inspecté 5 fois depuis le 21 octobre 2024, avec 5 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
Did operator properly maintain food contact surfaces?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?
Watan Kabob se trouve dans le quartier Meadowvale Business Park CC. Meadowvale Business Park CC, Mississauga compte 215 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 28 mai 2026, 207 (96%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce dossier provient de l'unité locale de santé publique pour Mississauga. 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.
Did operator provide sufficient level of lighting?
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 ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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?
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 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 ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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 provide a test reagent to determine the concentration of sanitizer?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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?
Meadowvale Business Park CC