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Shaaz Indian Cuisine

20-4099 Erin Mills Pkwy Mississauga ON L5L 3P9 · Restaurant

7 inspections

  1. Follow-up

    2 infractions

    • 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?
  2. 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? (Critical Risk)
    • 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?
    • 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?
  3. Follow-up

    3 infractions

    • Did operator maintain every washroom in a sanitary 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? (Significant Risk)
  4. Required

    8 infractions

    • Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
    • Did operator provide the required supplies at each handwashing station?
    • Did operator provide sufficient level of lighting?
    • 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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
    • 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?
  5. Complaint

    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 store food to prevent contamination and/or adulteration? (Significant Risk)
  6. Follow-up

    0 infractions

  7. 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 store food to prevent contamination and/or adulteration? (Significant Risk)