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Pizza Karachi

104-812 Britannia Rd W Mississauga ON L5V 0A6 · Food Take Out

Official record from Peel Region →

Inspection summary

Pizza Karachi has been inspected 5 times by Peel Public Health (Region of Peel) since February 28, 2025. The most recent inspection, on September 23, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

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

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.

  • 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 2 times across 2 separate inspections, most recently on September 23, 2026. For example: Did operator protect the premises against the entry of pests and maintain records of all pest control measures?

  • 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 September 22, 2026. For example: Did operator store food to prevent contamination and/or adulteration? (Significant Risk)

  • 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 28, 2025. 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)

  • 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 July 28, 2025. For example: Did operator provide the required supplies at each handwashing station?

  • 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 8 times across 4 separate inspections, most recently on September 23, 2026. For example: Did operator provide sufficient level of lighting?

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.

5 inspections

  1. Follow-up

    2 infractions

    • 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?
  2. Required

    5 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 provide sufficient level of lighting?
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)
    • Did operator maintain and operate food premises free from any condition that is a health hazard?
  3. Required

    1 infraction

    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  4. 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 provide the required supplies at each handwashing station?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator use good housekeeping practices ?
  5. Required

    6 infractions

    • Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
    • 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?
    • Did operator maintain every washroom in a sanitary condition?
    • 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?

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