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Desi King

4-28 Dundas St E Mississauga ON L4X 2T8 · Restaurant

Official record from Peel Region →

Inspection summary

Desi King has been inspected 3 times by Peel Public Health (Region of Peel) since November 18, 2025. The most recent inspection, on July 15, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on July 15, 2026. For example: Did operator provide and use accurate and easy-to-read thermometers?

  • 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 once on July 15, 2026. For example: Did operator provide a mechanical dishwasher or, two or three compartment sinks of sufficient size and drainage racks for washing, sanitizing and draining utensils?

  • 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 once on November 18, 2025. For example: Did operator store food to prevent contamination and/or adulteration? (Significant Risk)

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 18, 2025. For example: Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on July 15, 2026. For example: Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?

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.

3 inspections

  1. Required

    5 infractions

    • Did operator provide and use accurate and easy-to-read thermometers?
    • Did operator provide a mechanical dishwasher or, two or three compartment sinks of sufficient size and drainage racks for washing, sanitizing and draining utensils?
    • Did operator maintain every washroom in a sanitary condition?
    • 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?
  2. Required

    2 infractions

    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  3. Required

    4 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?
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?

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