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Paratha Point

1-879 Westport Cres Mississauga ON L5T 1E7 · Catering

Official record from Peel Region →

Inspection summary

Paratha Point has been inspected 8 times by Peel Public Health (Region of Peel) since November 29, 2024. The most recent inspection, on August 19, 2026, recorded 4 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

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

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 5 times across 5 separate inspections, most recently on August 19, 2026. For example: 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)

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on August 19, 2026. For example: Did operator protect the premises against the entry of pests and maintain records of all pest control measures?

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on June 23, 2025. For example: Did operator properly wash and sanitize utensils?

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on April 21, 2026. For example: Did operator store food to prevent contamination and/or adulteration? (Significant Risk)

  • Building, plumbing and upkeepLower risk

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

    Recorded 16 times across 8 separate inspections, most recently on August 19, 2026. For example: Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?

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.

8 inspections

  1. Required

    4 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 maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
    • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
    • Did operator use good housekeeping practices ?
  2. Complaint

    3 infractions

    • 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 ?
  3. Required

    2 infractions

    • Did operator provide sufficient level of lighting?
    • Did operator use good housekeeping practices ?
  4. 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 maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator use good housekeeping practices ?
  5. Required

    4 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 properly wash and sanitize utensils?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator use good housekeeping practices ?
  6. Follow-up

    2 infractions

    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator use good housekeeping practices ?
  7. Required

    9 infractions

    • 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 a test reagent to determine the concentration of sanitizer?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator provide required supplies for every washroom?
    • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
    • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
    • 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?
  8. Required

    9 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 a test reagent to determine the concentration of sanitizer?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator maintain every washroom in a sanitary condition?
    • Did operator provide required supplies for every washroom?
    • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
    • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
    • 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?

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