8-2580 Shepard Ave Mississauga ON
Réussi
2 infractions relevées lors de la dernière inspection.
Source : Peel Public Health
14 juillet 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant n'a pas pris les mesures suffisantes pour maintenir l'établissement propre et entretenu de manière à prévenir l'établissement ou la reproduction de parasites.
Le restaurant doit avoir au moins un employé possédant une certification valide en matière de sécurité alimentaire présent chaque fois que le restaurant est ouvert.
Semi Korean & Japanese Restaurant se trouve dans le quartier DT Cooksville. DT Cooksville, Mississauga compte 122 restaurants suivis sur Pass or Fail, inspectés par Peel Public Health. En date du 23 juillet 2026, 119 (98%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce dossier provient de Peel Public Health. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
Afghan Zaiqa
DT Cooksville
Ce restaurant a été inspecté 7 fois depuis le 10 septembre 2024, avec 6 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
2 infractions
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
2 infractions
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
1 infraction
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
4 infractions
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator use good housekeeping practices ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
3 infractions
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator provide a supply of potable hot and cold running water under pressure?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
5 infractions
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator provide sufficient level of lighting?
Did operator use good housekeeping practices ?
2 infractions
Did operator use good housekeeping practices ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?