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Chili Cabin

9-1100 Dundas St W Mississauga ON L5C 4E7 · Restaurant

Official record from Peel Region →

Inspection summary

Chili Cabin has been inspected 6 times by Peel Public Health (Region of Peel) since September 20, 2024. The most recent inspection, on February 11, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on May 8, 2025. For example: Did operator properly maintain food contact surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on February 11, 2026. For example: Did operator store food to prevent contamination and/or adulteration? (Significant Risk)

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 29, 2025. For example: Did operator provide the required supplies at each handwashing station?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 6 separate inspections, most recently on February 11, 2026. For example: Did operator maintain non-food contact surfaces clean, sanitary and in good condition?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 4 separate inspections, most recently on October 29, 2025. For example: Did operator maintain every washroom in a sanitary condition?

About this data

These results come from Peel Public Health (Region of Peel), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Required

    2 infractions

    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  2. Required

    3 infractions

    • Did operator provide the required supplies at each handwashing station?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator maintain every washroom in a sanitary condition?
  3. Required

    4 infractions

    • Did operator properly maintain food contact surfaces?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator maintain every washroom in a sanitary condition?
    • Did operator use good housekeeping practices ?
  4. Required

    3 infractions

    • Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
  5. Follow-up

    1 infraction

    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  6. Required

    7 infractions

    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator properly maintain food contact surfaces?
    • Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
    • Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
    • 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?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator receive written approval from a public health inspector prior to altering the floor space, number of toilets or washbasins in a sanitary facility?

Nearby inspected facilities

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