9-2385 Burnhamthorpe Rd W Mississauga ON · Erin Mills NHD
March 11, 2026
PassThe restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
This restaurant has been inspected 7 times since August 13, 2024, with 7 passes, 0 conditional outcomes, and 0 closures on record.
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Brasas Rotisserie & Grill is in the Erin Mills NHD neighbourhood. Erin Mills NHD, Mississauga has 75 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 21, 2026, there are 70 (93%) 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 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 maintain non-food contact surfaces clean, sanitary and in good condition?
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 maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
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 use good housekeeping practices ?
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide sufficient level of lighting?
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 use good housekeeping practices ?