MississaugaNortheast EA (West)
105-106-2970 Drew Rd Mississauga ON
Pass
1 violation was found at the most recent inspection.
Source: Peel Public Health
July 21, 2026
This summary is AI generated and can contain mistakes.
The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
Bamiyan Kabob is in the Northeast EA (West) neighbourhood. Northeast EA (West), Mississauga has 383 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of September 3, 2026, there are 377 (98%) that have passed their most recent inspection, with no conditional passes and 1 (0%) closed.
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.
Paan Hut
Northeast EA (West)
This restaurant has been inspected 6 times since September 16, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
1 violation
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)
No violations
1 violation
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
1 violation
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
2 violations
Did operator properly maintain food contact surfaces?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
3 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?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?