MississaugaNortheast EA (West)
5585 Ambler Dr Mississauga ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
July 21, 2026
PassThis summary is AI generated and can contain mistakes.
Food handlers did not wash their hands properly, which could contaminate food and food preparation surfaces.
The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Quality Inn and Suites is in the Northeast EA (West) neighbourhood. Northeast EA (West), Mississauga has 383 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of September 3, 2026, there are 377 (98%) that have passed their most recent inspection, with no conditional passes and 1 (0%) closed.
This restaurant has been inspected 4 times since February 12, 2025, with 4 passes, 0 conditional outcomes, and 0 closures on record.
4 violations
Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
Did operator provide the required supplies at each handwashing station?
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.
Dosa Chowk
Northeast EA (West)
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
No violations
1 violation
Did operator use good housekeeping practices ?
3 violations
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?