4-28 Dundas St E Mississauga ON
Pass
5 violations were found at the most recent inspection.
Source: Peel Public Health
July 15, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.
The restaurant must have either a mechanical dishwasher or a two or three-compartment sink system of adequate size with proper drainage racks for washing and sanitizing utensils.
The restaurant did not keep all bathrooms clean and sanitary.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Desi King is in the DT Cooksville neighbourhood. DT Cooksville, Mississauga has 127 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of August 27, 2026, there are 122 (96%) that have passed their most recent inspection, with 1 (1%) conditional and no closures.
This restaurant has been inspected 3 times since November 18, 2025, with 3 passes, 0 conditional outcomes, and 0 closures on record.
5 violations
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a mechanical dishwasher or, two or three compartment sinks of sufficient size and drainage racks for washing, sanitizing and draining utensils?
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.
Desi Corner - Food Take-Out
DT Cooksville
Did operator maintain every washroom in a sanitary condition?
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?
2 violations
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
4 violations
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)
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?