14-2150 Burnhamthorpe Rd Mississauga ON · South Common CN
November 7, 2025
PassThe restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
The restaurant did not properly store food in a way that prevents contamination or spoilage.
This restaurant has been inspected 5 times since June 14, 2024, with 5 passes, 0 conditional outcomes, and 0 closures on record.
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 store food to prevent contamination and/or adulteration? (Significant Risk)
Lola Norma's Karinderya is in the South Common CN neighbourhood. South Common CN, Mississauga has 19 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 1, 2026, there are 19 (100%) that have passed their most recent inspection, with no conditional passes or closures.
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.
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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 store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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 an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?