75 Dundas St W Mississauga ON
Pass
5 violations were found at the most recent inspection.
Source: Peel Public Health
April 7, 2026
This summary is AI generated and can contain mistakes.
The restaurant did not properly clean and maintain surfaces that touch food.
The restaurant did not properly wash and sanitize utensils used in food preparation.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Cairo Shawarma is in the DT Cooksville neighbourhood. DT Cooksville, Mississauga has 121 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 16, 2026, there are 118 (98%) that have passed their most recent inspection, with no conditional passes or closures.
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.
Learning Jungle School
DT Cooksville
This restaurant has been inspected 7 times since December 5, 2024, with 6 passes, 1 conditional outcome, and 0 closures on record.
5 violations
Did operator properly maintain food contact surfaces?
Did operator properly wash and sanitize utensils?
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?
2 violations
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?
9 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 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)
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? (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 maintain non-food contact surfaces clean, sanitary and in good condition?
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? (Significant risk)
Did operator properly maintain food contact surfaces?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
6 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 the required supplies at each handwashing station?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
2 violations
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide required supplies for every washroom?
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?
Did operator provide required supplies for every washroom?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator maintain every washroom in a sanitary condition?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator maintain every washroom in a sanitary condition?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator provide required supplies for every washroom?
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?