8-833 Westlock Road Mississauga ON · Erindale NHD
March 6, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
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 take sufficient steps to keep the facility clean and maintained in a way that would prevent pests from living or breeding there.
The restaurant did not keep all bathrooms clean and sanitary.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Maharlikas Resto Bar is in the Erindale NHD neighbourhood. Erindale NHD, Mississauga has 50 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 49 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 6 times since December 5, 2024, with 4 passes, 1 conditional outcome, and 1 closure 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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
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 every washroom in a sanitary condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)
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 use good housekeeping practices ?
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? (Critical Risk)
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator maintain and operate food premises free from any condition that is a health hazard?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain every washroom in a sanitary condition?
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?
Did operator use good housekeeping practices ?
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
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 every washroom in a sanitary condition?
Did operator use good housekeeping practices ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?