15 & 17-19-1090 Kamato Rd Mississauga ON · Northeast EA (West)
February 12, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not properly clean and maintain surfaces that touch food.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
Pho Ngoc Yen Restaurant 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 7 times since August 23, 2024, with 7 passes, 0 conditional outcomes, and 0 closures on record.
Did operator properly maintain food contact surfaces?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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 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 protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator provide required supplies for every washroom?
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 store food to prevent contamination and/or adulteration? (Significant Risk)
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 maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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 an adequate number of handwashing stations that are conveniently accessible to food handlers?