2515 Derry Rd E Mississauga ON · Northeast EA (West)
November 14, 2025
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not take sufficient steps to keep the facility clean and maintained in a way that would prevent pests from living or breeding there.
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 maintain adequate cleanliness and organization standards during the inspection.
The Flame Shawarma & Grill is in the Northeast EA (West) neighbourhood. Northeast EA (West), Mississauga has 377 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 4, 2026, there are 367 (97%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since October 23, 2024, with 3 passes, 0 conditional outcomes, and 0 closures on record.
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (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?
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 use good housekeeping practices ?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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?