MississaugaWestern Business Park EA
9 & 10-3105 Winston Churchill Blvd Mississauga ON
Pass
6 violations were found at the most recent inspection.
Source: Peel Public Health
August 19, 2026
This summary is AI generated and can contain mistakes.
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 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 non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
The restaurant did not have all required supplies available in the restrooms.
The restaurant did not have adequate lighting in food preparation or service areas.
Ethereal Lounge is in the Western Business Park EA neighbourhood. Western Business Park EA, Mississauga has 117 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of September 3, 2026, there are 112 (96%) that have passed their most recent inspection, with no conditional passes or closures.
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.
Kabul Farms Supermarket - Butcher Shop
Western Business Park EA
This restaurant has been inspected 7 times since August 21, 2024, with 7 passes, 0 conditional outcomes, and 0 closures on record.
6 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 and use accurate and easy-to-read thermometers?
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 provide required supplies for every washroom?
Did operator provide sufficient level of lighting?
4 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 provide sufficient level of lighting?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
3 violations
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator maintain every washroom in a sanitary condition?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
4 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?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
5 violations
Did operator keep food in a frozen state?
Did operator provide the required supplies at each handwashing station?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator maintain every washroom in a sanitary condition?
5 violations
Did operator keep food in a frozen state?
Did operator provide and use accurate and easy-to-read thermometers?
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?
4 violations
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 maintain every washroom in a sanitary condition?
Did operator use good housekeeping practices ?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator maintain every washroom in a sanitary condition?