11-2273 Dundas St W Mississauga ON · Western Business Park EA
December 11, 2025
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must provide customers and staff with access to clean hot and cold running water at adequate pressure.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
Monasaba is in the Western Business Park EA neighbourhood. Western Business Park EA, Mississauga has 115 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 111 (97%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since June 21, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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 provide and use accurate and easy-to-read thermometers?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide sufficient level of lighting?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide the required supplies at each handwashing station?
Did operator provide required supplies for every washroom?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator provide the required supplies at each handwashing station?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide required supplies for every washroom?