55-5359 Timberlea Blvd Mississauga ON · Northeast EA (West)
16 mars 2026
RéussiCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le restaurant doit fournir aux clients et au personnel un accès à l'eau courante chaude et froide propre à une pression adéquate.
Le restaurant n'a pas maintenu des normes adéquates de propreté et d'organisation lors de l'inspection.
Matheson Sweets & Catering se trouve dans le quartier Northeast EA (West). Northeast EA (West), Mississauga compte 371 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 4 juin 2026, 366 (99%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce restaurant a été inspecté 10 fois depuis le 20 juin 2024, avec 8 réussites, 2 résultats conditionnels et 1 fermeture au dossier.
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator use good housekeeping practices ?
Ce dossier provient de l'unité locale de santé publique pour Mississauga. 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.
Northeast EA (West)
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)
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator provide the required supplies at each handwashing station?
Did operator use good housekeeping practices ?
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 protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
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 use good housekeeping practices ?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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 provide a supply of potable hot and cold running water under pressure?
Did operator properly wash and sanitize utensils?
Did operator maintain every washroom in a sanitary condition?
Did operator use good housekeeping practices ?
Did operator properly maintain food contact surfaces?
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 protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator properly maintain food contact surfaces?
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 ?
Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
Did operator maintain and operate food premises in a sanitary manner? (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 ?
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 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?