11 12-63 Queen Street S Mississauga ON · Streetsville CN
January 23, 2026
PassThe restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
This restaurant has been inspected 5 times since June 25, 2024, with 4 passes, 1 conditional outcome, and 0 closures on record.
Did operator provide the required supplies at each handwashing station?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
Charsi Karahi & BBQ is in the Streetsville CN neighbourhood. Streetsville CN, Mississauga has 71 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 28, 2026, there are 68 (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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (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 and use accurate and easy-to-read thermometers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?