14-1525 Bristol Rd W Mississauga ON
Pass
1 violation was found at the most recent inspection.
Source: Peel Public Health
January 12, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Pho Dau Bo is in the East Credit NHD neighbourhood. East Credit NHD, Mississauga has 181 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 25, 2026, there are 179 (99%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since November 27, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
1 violation
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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.
Euromax Foods
East Credit NHD
3 violations
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
2 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)
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
5 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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?