MississaugaNortheast EA (West)
1-1455 Britannia Rd E Mississauga ON
Réussi
1 infraction relevée lors de la dernière inspection.
Source : Peel Public Health
10 mars 2026
Ce résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le restaurant n'a pas maintenu des conditions propres et hygiéniques dans ses zones de préparation des aliments.
Kalypso Hut Family Restaurant se trouve dans le quartier Northeast EA (West). Northeast EA (West), Mississauga compte 373 restaurants suivis sur Pass or Fail, inspectés par Peel Public Health. En date du 11 juin 2026, 368 (99%) 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 6 fois depuis le 28 mai 2025, avec 3 réussites, 3 résultats conditionnels et 1 fermeture au dossier.
1 infraction
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
4 infractions
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
9 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 properly maintain food contact surfaces?
Did operator provide a test reagent to determine the concentration of sanitizer?
5 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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?
2 infractions
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
6 infractions
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator maintain every washroom in a sanitary condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?