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Karahi Point

7-8 - 6905 Millcreek Dr Mississauga ON L5N 6A3 · Restaurant

5 inspections

  1. Follow-up

    3 infractions

    • 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 use good housekeeping practices ?
  2. Required

    10 infractions

    • 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 store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator properly maintain food contact surfaces?
    • 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 and operate food premises in a sanitary manner? (Significant Risk)
    • Did operator maintain every washroom in a sanitary condition?
    • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
    • Did operator use good housekeeping practices ?
    • Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
  3. Required

    3 infractions

    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator provide the required supplies at each handwashing station?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  4. Required

    1 infraction

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

    6 infractions

    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator maintain every washroom in a sanitary condition?
    • 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?
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)