MississaugaNortheast EA (West)
1553 Shawson Dr Mississauga ON
Pass
3 violations were found at the most recent inspection.
Source: Peel Public Health
November 4, 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 ensure that the vending machine used clean, safe drinking water from a proper water line to mix products.
The restaurant was not properly collecting and removing garbage, waste, and liquid waste to keep the premises clean and sanitary.
Husky House - Dragon Express is in the Northeast EA (West) neighbourhood. Northeast EA (West), Mississauga has 379 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 23, 2026, there are 374 (99%) that have passed their most recent inspection, with 1 (0%) conditional and no closures.
This restaurant has been inspected 3 times since November 6, 2024, with 3 passes, 0 conditional outcomes, and 0 closures on record.
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 provide potable water supply piped into the vending machine that automatically mixes water to create a product?
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.
Subway
Northeast EA (West)
Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
No violations
3 violations
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?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?