7-5955 Latimer Dr Mississauga ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
November 11, 2025
PassThis 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 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.
The restaurant was not properly collecting and removing garbage, waste, and liquid waste to keep the premises clean and sanitary.
GYU KYOU Japanese BBQ is in the East Credit NHD neighbourhood. East Credit NHD, Mississauga has 181 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 15, 2026, there are 178 (98%) that have passed their most recent inspection, with 1 (1%) conditional and no closures.
This restaurant has been inspected 3 times since October 2, 2024, with 3 passes, 0 conditional outcomes, and 0 closures on record.
4 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 maintain non-food contact surfaces clean, sanitary and in good condition?
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.
Ottoman Turkish Grill
East Credit NHD
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?
3 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 maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
4 violations
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator maintain every washroom in a sanitary condition?
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?