1-101-100 City Centre Dr Mississauga ON
Pass
1 violation was found at the most recent inspection.
Source: Peel Public Health
February 25, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not properly store food in a way that prevents contamination or spoilage.
Earl's Restaurant is in the DT Core neighbourhood. DT Core, Mississauga has 209 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 10, 2026, there are 203 (97%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since November 22, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
1 violation
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
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.
Chatime
DT Core
4 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 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 provide required supplies for every washroom?
1 violation
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
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 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 use good housekeeping practices ?