1D03-7215 Goreway Dr Mississauga ON
Pass
5 violations were found at the most recent inspection.
Source: Peel Public Health
June 16, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant did not properly wash and sanitize utensils used in food preparation.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Babu Paan & Karahi is in the Malton CN neighbourhood. Malton CN, Mississauga has 42 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 15, 2026, there are 40 (95%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since November 12, 2025, with 3 passes, 0 conditional outcomes, and 0 closures on record.
5 violations
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a test reagent to determine the concentration of sanitizer?
This record comes from Peel Public Health. 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.
Slap's Burgers
Malton CN
Did operator properly wash and sanitize utensils?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
1 violation
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
5 violations
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?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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?