A3-755 Dundas St W Mississauga ON
Pass
3 violations were found at the most recent inspection.
Source: Peel Public Health
December 2, 2025
PassThis summary is AI generated and can contain mistakes.
The restaurant must provide customers and staff with access to clean hot and cold running water at adequate pressure.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Shawarma Flavors is in the Mavis-Erindale EA neighbourhood. Mavis-Erindale EA, Mississauga has 128 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of September 1, 2026, there are 127 (99%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since July 3, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
3 violations
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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.
Shawarma Flavors
Mavis-Erindale EA
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
2 violations
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 violations
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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?
1 violation
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?