MississaugaNortheast EA (West)
2B-5165 Dixie Rd Mississauga ON
Pass
5 violations were found at the most recent inspection.
Source: Peel Public Health
March 25, 2026
This summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not properly clean and maintain surfaces that touch food.
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 was not properly collecting and removing garbage, waste, and liquid waste to keep the premises clean and sanitary.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Grillado's is in the Northeast EA (West) neighbourhood. Northeast EA (West), Mississauga has 373 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 11, 2026, there are 368 (99%) 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.
Kandahar Kabab
Northeast EA (West)
This restaurant has been inspected 9 times since June 26, 2024, with 6 passes, 3 conditional outcomes, and 0 closures on record.
5 violations
Did operator properly maintain food contact surfaces?
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 collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
4 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
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?
No violations
6 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator provide the required supplies at each handwashing station?
Did operator provide sufficient level of lighting?
8 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator provide the required supplies at each handwashing station?
Did operator provide sufficient level of lighting?
2 violations
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
12 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator provide and use accurate and easy-to-read thermometers?
Did operator properly maintain food contact surfaces?
5 violations
Did operator properly maintain food contact surfaces?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
3 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 the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator provide potable water supply piped into the vending machine that automatically mixes water to create a product?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did every food handler(s) follow proper hygiene practices while working with food?
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?
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?
Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?