MississaugaCooksville NHD (East)
333 Dundas St E Mississauga ON
Réussi
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Peel Public Health
P.A.T. Supermarket - Kimchi Production Room se trouve dans le quartier Cooksville NHD (East). Cooksville NHD (East), Mississauga compte 47 restaurants suivis sur Pass or Fail, inspectés par Peel Public Health. En date du 1 septembre 2026, 41 (87%) 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.
P.A.T. Supermarket - Food-Take Out
Cooksville NHD (East)
Ce restaurant a été inspecté 5 fois depuis le 19 mars 2025, avec 5 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
Aucune infraction
5 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (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?
4 infractions
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide a mechanical dishwasher or, two or three compartment sinks of sufficient size and drainage racks for washing, sanitizing and draining utensils?
3 infractions
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?
5 infractions
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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?
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?