1-4310 Sherwoodtowne Blvd Mississauga ON · DT Core
April 30, 2026
PassThe restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
The restaurant did not take sufficient steps to keep the facility clean and maintained in a way that would prevent pests from living or breeding there.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
This restaurant has been inspected 4 times since June 10, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator provide a test reagent to determine the concentration of sanitizer?
Anjappar Chettinad Restaurant is in the DT Core neighbourhood. DT Core, Mississauga has 195 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 28, 2026, there are 189 (97%) that have passed their most recent inspection, with no conditional passes or closures.
This record comes from the local public-health unit for Mississauga. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
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 provide the required supplies at each handwashing station?
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?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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?
DT Core