9-3050 Artesian Dr Mississauga ON · Churchill Meadows NHD
May 27, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
Royal Paan is in the Churchill Meadows NHD neighbourhood. Churchill Meadows NHD, Mississauga has 66 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 29, 2026, there are 62 (94%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 7 times since October 15, 2024, with 6 passes, 1 conditional outcome, and 0 closures on record.
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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.
Churchill Meadows NHD
Did operator maintain every washroom in a sanitary condition?
Did operator provide required supplies for every washroom?
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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 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 maintain and operate food premises in a sanitary manner? (Significant Risk)
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator provide required supplies for every washroom?
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?
Did operator provide and use accurate and easy-to-read thermometers?
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?