19-2425 Truscott Dr Mississauga ON · Clarkson - Lorne Park NHD
January 23, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
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 adequately prevent pests from entering the building or keep records of pest control treatments.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Jamini Indian Kitchen is in the Clarkson - Lorne Park NHD neighbourhood. Clarkson - Lorne Park NHD, Mississauga has 82 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 82 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 6 times since October 8, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
Did operator provide the required supplies at each handwashing station?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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.
Clarkson - Lorne Park NHD
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide required supplies for every washroom?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator provide and use accurate and easy-to-read thermometers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator use good housekeeping practices ?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)