3-5390 Terry Fox Way Mississauga ON · East Credit NHD
April 15, 2026
PassFood handlers did not wash their hands properly, which could contaminate food and food preparation surfaces.
The restaurant did not properly clean and maintain surfaces that touch food.
This restaurant has been inspected 6 times since October 17, 2024, with 5 passes, 1 conditional outcome, and 0 closures on record.
Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
Did operator properly maintain food contact surfaces?
Annapoorna Take Out is in the East Credit NHD neighbourhood. East Credit NHD, Mississauga has 181 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 15, 2026, there are 179 (99%) 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 the operator process food in a manner that makes it safe to eat? (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?
Did operator use good housekeeping practices ?
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 maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
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?
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 provide and use accurate and easy-to-read thermometers?
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 maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?