3-1133 Dundas St E Mississauga ON · Applewood NHD
March 18, 2026
PassThe restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
The restaurant did not have all required supplies available in the restrooms.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
This restaurant has been inspected 9 times since October 2, 2024, with 7 passes, 2 conditional outcomes, and 0 closures on record.
Did operator provide the required supplies at each handwashing station?
Did operator provide required supplies for every washroom?
Did operator use good housekeeping practices ?
Banh Mi Saigon is in the Applewood NHD neighbourhood. Applewood NHD, Mississauga has 125 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 28, 2026, there are 120 (96%) 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 obtain food from an approved source?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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 store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide the required supplies at each handwashing station?
Did operator provide a test reagent to determine the concentration of sanitizer?
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?
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 store food to prevent contamination and/or adulteration? (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 an adequate number of handwashing stations that are conveniently accessible to food handlers?
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?