1D-1400 Aimco Blvd Mississauga ON · Northeast EA (West)
April 6, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.
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.
ChoiCe Indian Restaurant is in the Northeast EA (West) neighbourhood. Northeast EA (West), Mississauga has 371 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 4, 2026, there are 366 (99%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since July 22, 2024, with 4 passes, 1 conditional outcome, and 0 closures on record.
Did operator provide the required supplies at each handwashing station?
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 the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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 use good housekeeping practices ?
Did operator use good housekeeping practices ?
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 provide a supply of potable hot and cold running water under pressure?
Did operator provide the required supplies at each handwashing station?
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
Did operator store food to prevent contamination and/or adulteration? (Significant 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?
Did operator use good housekeeping practices ?