112-1224 Dundas St W Mississauga ON
Pass
3 violations were found at the most recent inspection.
Source: Peel Public Health
June 23, 2026
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 have a test kit available to check if sanitizer was at the correct concentration.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
Katsuya Mississauga is in the Erindale NHD neighbourhood. Erindale NHD, Mississauga has 51 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 23, 2026, there are 50 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since December 3, 2024, with 4 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 a test reagent to determine the concentration of sanitizer?
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.
FreshCo - Al Marwa Meats
Erindale NHD
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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 provide a test reagent to determine the concentration of sanitizer?
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
2 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 a test reagent to determine the concentration of sanitizer?
5 violations
Did operator provide the required supplies at each handwashing station?
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 protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?