104-2340 Council Ring Rd Mississauga ON · Erin Mills NHD
May 4, 2026
PassThe restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
This restaurant has been inspected 3 times since December 3, 2025, with 2 passes, 1 conditional outcome, and 0 closures on record.
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a test reagent to determine the concentration of sanitizer?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
After 88 Cafe & Lounge is in the Erin Mills NHD neighbourhood. Erin Mills NHD, Mississauga has 75 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 21, 2026, there are 70 (93%) that have passed their most recent inspection, with no conditional passes or closures.
This record comes from the local public-health unit for Mississauga. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
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 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 a test reagent to determine the concentration of sanitizer?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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 the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Erin Mills NHD