8-3355 Hurontario St Mississauga ON
Réussi
1 infraction relevée lors de la dernière inspection.
Source : Peel Public Health
29 mai 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit conserver les aliments potentiellement dangereux à des températures sûres en utilisant un équipement de réfrigération ou de maintien au chaud adéquat pour prévenir les maladies d'origine alimentaire.
Al Quds Town and Country Supermarket - Butcher se trouve dans le quartier DT Fairview. DT Fairview, Mississauga compte 23 restaurants suivis sur Pass or Fail, inspectés par Peel Public Health. En date du 25 juin 2026, 23 (100%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce dossier provient de Peel Public Health. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
Ce restaurant a été inspecté 8 fois depuis le 21 janvier 2025, avec 7 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
1 infraction
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)
1 infraction
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
4 infractions
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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 infractions
Did operator properly maintain food contact surfaces?
Did operator provide a supply of potable hot and cold running water under pressure?
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?
4 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
4 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide and use accurate and easy-to-read thermometers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
1 infraction
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
8 infractions
Did operator store food to prevent contamination and/or adulteration? (Critical Risk)
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator provide a mechanical dishwasher or, two or three compartment sinks of sufficient size and drainage racks for washing, sanitizing and draining utensils?
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?
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 ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?