15A-2150 Burnhamthorpe Rd W Mississauga ON
Pass
3 violations were found at the most recent inspection.
Source: Peel Public Health
April 24, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.
The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
Rapizza and Dosa Eatery is in the South Common CN neighbourhood. South Common CN, Mississauga has 19 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 30, 2026, there are 19 (100%) 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.
3 violations
Did operator provide and use accurate and easy-to-read thermometers?
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.
Popeyes
South Common CN
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
No violations
1 violation
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
3 violations
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a test reagent to determine the concentration of sanitizer?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?