MississaugaNortheast EA (West)
4-5130 Dixie Rd Mississauga ON
Pass
3 violations were found at the most recent inspection.
Source: Peel Public Health
February 5, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
Chick Queen is in the Northeast EA (West) neighbourhood. Northeast EA (West), Mississauga has 373 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 11, 2026, there are 368 (99%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since December 3, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
3 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 maintain non-food contact surfaces clean, sanitary and in good condition?
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.
Delhi Chutney House
Northeast EA (West)
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
3 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 maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
1 violation
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
3 violations
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?