19-1151 Dundas St W Mississauga ON
Pass
3 violations were 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 keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
The restaurant did not have all required supplies available in the restrooms.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Rosy Shawarma is in the Erindale NHD neighbourhood. Erindale NHD, Mississauga has 57 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of September 2, 2026, there are 50 (88%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since March 12, 2025, with 3 passes, 0 conditional outcomes, and 0 closures on record.
3 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 required supplies for every washroom?
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.
Tim Hortons
Erindale NHD
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
2 violations
Did operator provide required supplies for every washroom?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
1 violation
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)