MississaugaNortheast EA (West)
2-5120 Dixie Rd Mississauga ON
Pass
3 violations were found at the most recent inspection.
Source: Peel Public Health
April 1, 2026
This summary is AI generated and can contain mistakes.
The restaurant did not properly store food in a way that prevents contamination or spoilage.
Food handlers did not wash their hands properly, which could contaminate food and food preparation surfaces.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
Moti Mahal Restaurant is in the Northeast EA (West) neighbourhood. Northeast EA (West), Mississauga has 382 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of August 26, 2026, there are 375 (98%) that have passed their most recent inspection, with 2 (1%) conditional and no closures.
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.
MTR 1924
Northeast EA (West)
This restaurant has been inspected 6 times since November 29, 2024, with 5 passes, 1 conditional outcome, and 0 closures on record.
3 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
1 violation
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
7 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 and use accurate and easy-to-read thermometers?
Did operator provide the required supplies at each handwashing station?
No violations
6 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 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?
3 violations
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?
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 provide required supplies for every washroom?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
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?