2, 3-1195 Meyerside Dr Mississauga ON · Northeast EA (West)
December 17, 2025
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
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.
Mazaj Lounge is in the Northeast EA (West) neighbourhood. Northeast EA (West), Mississauga has 371 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 4, 2026, there are 366 (99%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since July 25, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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.
Northeast EA (West)
Did operator provide a test reagent to determine the concentration of sanitizer?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide required supplies for every washroom?
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?
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?