MississaugaNortheast EA (West)
54-5200 Dixie Rd Mississauga ON
Pass
1 violation was found at the most recent inspection.
Source: Peel Public Health
May 22, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant did not have enough handwashing stations in convenient locations for staff who handle food.
Cafe Pyaala Dixie is in the Northeast EA (West) neighbourhood. Northeast EA (West), Mississauga has 376 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 25, 2026, there are 371 (99%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since May 13, 2026, with 1 pass, 2 conditional outcomes, and 0 closures on record.
1 violation
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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.
K-Sweets Tea
Northeast EA (West)
4 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 food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
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? (Critical 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 provide required supplies for every washroom?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?