7-6039 Erin Mills Pkwy Mississauga ON · Meadowvale Business Park CC
November 24, 2025
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
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 have all required supplies available in the restrooms.
Shawarma Royale is in the Meadowvale Business Park CC neighbourhood. Meadowvale Business Park CC, Mississauga has 212 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 207 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since July 15, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide the required supplies at each handwashing station?
Did operator provide required supplies for every washroom?
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.
Meadowvale Business Park CC
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 every washroom in a sanitary condition?
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator properly wash and sanitize utensils?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide sufficient level of lighting?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?