MississaugaClarkson Village CN
B-1725 Lakeshore Rd W Mississauga ON
Pass
5 violations were found at the most recent inspection.
Source: Peel Public Health
May 13, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant did not properly wash and sanitize utensils used in food preparation.
The restaurant did not have adequate lighting in food preparation or service areas.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
Souvlaki Hut is in the Clarkson Village CN neighbourhood. Clarkson Village CN, Mississauga has 38 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 13, 2026, there are 38 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since November 22, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
5 violations
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
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.
Mr Sub
Clarkson Village CN
Did operator provide sufficient level of lighting?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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 and use accurate and easy-to-read thermometers?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
1 violation
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
1 violation
Did operator provide and use accurate and easy-to-read thermometers?