1-5925 Tomken Rd Mississauga ON · Northeast EA (West)
April 16, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
The restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Bakhtar Kabab is in the Northeast EA (West) neighbourhood. Northeast EA (West), Mississauga has 371 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 4, 2026, there are 366 (99%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since May 29, 2025, with 3 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 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?
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.
Northeast EA (West)
Did operator use good housekeeping practices ?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator properly maintain food contact surfaces?
Did operator provide the required supplies at each handwashing station?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?