88-90 Burnhamthorpe Rd W Mississauga ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
June 10, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant did not properly clean and maintain surfaces that touch food.
The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.
Chai Pani is in the DT Core neighbourhood. DT Core, Mississauga has 210 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 16, 2026, there are 205 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since June 16, 2025, with 3 passes, 1 conditional outcome, and 0 closures on record.
2 violations
Did operator properly maintain food contact surfaces?
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?
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.
Turtle Jack's
DT Core
2 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
2 violations
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?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
9 violations
Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
Did operator properly maintain food contact surfaces?
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 a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide required supplies for every washroom?
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?