i9 & i10 (74&75)-4700 Ridgeway Dr Mississauga ON · Churchill Meadows EA
November 7, 2025
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must have either a mechanical dishwasher or a two or three-compartment sink system of adequate size with proper drainage racks for washing and sanitizing utensils.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
Karachi Kitchen/Gourmet Spice is in the Churchill Meadows EA neighbourhood. Churchill Meadows EA, Mississauga has 116 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 4, 2026, there are 116 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 6 times since June 24, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
Did operator provide a mechanical dishwasher or, two or three compartment sinks of sufficient size and drainage racks for washing, sanitizing and draining utensils?
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?
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.
Churchill Meadows EA
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
Did operator provide the required supplies at each handwashing station?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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 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 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 properly wash and sanitize utensils?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?