MississaugaWestern Business Park EA
1-2661 Dundas St W Mississauga ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
December 11, 2025
PassThis summary is AI generated and can contain mistakes.
The restaurant did not properly clean and maintain surfaces that touch food.
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 must have at least one staff member with current food safety certification present whenever the restaurant is open.
Watan Kabob is in the Western Business Park EA neighbourhood. Western Business Park EA, Mississauga has 115 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 15, 2026, there are 111 (97%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since November 7, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
4 violations
Did operator properly maintain food contact surfaces?
Did operator provide a test reagent to determine the concentration of sanitizer?
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
Western Business Park EA
Did operator properly wash and sanitize utensils?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
2 violations
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
3 violations
Did the operator process food in a manner that makes it safe to eat? (Significant risk)
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?
3 violations
Did operator provide the required supplies at each handwashing station?
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?