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Lazeez Shawarma

12B-660 Eglinton Ave W Mississauga ON L5R 3V2 · Restaurant

9 inspections

  1. Required

    2 infractions

    • Did operator provide a supply of potable hot and cold running water under pressure?
    • Did operator properly wash and sanitize utensils?
  2. Follow-up

    2 infractions

    • Did operator provide a supply of potable hot and cold running water under pressure?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  3. Required

    7 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 provide and use accurate and easy-to-read thermometers?
    • Did operator store food to prevent contamination and/or adulteration? (Critical Risk)
    • Did operator properly maintain food contact surfaces?
    • Did operator provide a supply of potable hot and cold running water under pressure?
    • Did operator properly wash and sanitize utensils?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  4. Follow-up

    0 infractions

  5. Required

    6 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? (Critical Risk)
    • Did operator provide and use accurate and easy-to-read thermometers?
    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator provide sufficient level of lighting?
    • 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?
  6. Required

    2 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 use good housekeeping practices ?
  7. Required

    3 infractions

    • Did the operator process food in a manner that makes it safe to eat? (Significant risk)
    • 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?
  8. Required

    1 infraction

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

    3 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 maintain non-food contact surfaces clean, sanitary and in good condition?