5B-660 Eglinton Ave W Mississauga ON
Pass
5 violations were found at the most recent inspection.
Source: Peel Public Health
August 17, 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 a test kit available to check if sanitizer was at the correct concentration.
The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.
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 maintain adequate cleanliness and organization standards during the inspection.
Everest Fusion Flavours is in the Hurontario NHD neighbourhood. Hurontario NHD, Mississauga has 118 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of August 19, 2026, there are 112 (95%) 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.
Baskin Robbins
Hurontario NHD
This restaurant has been inspected 8 times since August 19, 2024, with 7 passes, 1 conditional outcome, and 0 closures on record.
5 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 maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
4 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
2 violations
Did operator provide and use accurate and easy-to-read thermometers?
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?
1 violation
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
5 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did every food handler(s) follow proper hygiene practices while working with food?
4 violations
Did the operator process food in a manner that makes it safe to eat? (Significant risk)
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
5 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 properly maintain food contact surfaces?
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 a test reagent to determine the concentration of sanitizer?
Did operator maintain every washroom in a sanitary condition?
Did operator provide required supplies for every washroom?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide required supplies for every washroom?
Did operator use good housekeeping practices ?