17-2500 Hurontario St Mississauga ON · DT Hospital
March 31, 2026
PassThe restaurant did not properly store food in a way that prevents contamination or spoilage.
The restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant did not keep all bathrooms clean and sanitary.
The restaurant did not have all required supplies available in the restrooms.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Ensaf Market - Butcher Shop - Food Takeout is in the DT Hospital neighbourhood. DT Hospital, Mississauga has 50 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 28, 2026, there are 48 (96%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 2 times since October 3, 2025, with 2 passes, 0 conditional outcomes, and 0 closures on record.
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a test reagent to determine the concentration of sanitizer?
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 maintain every washroom in a sanitary condition?
Did operator provide required supplies for every washroom?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a test reagent to determine the concentration of sanitizer?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?