9-3450 Ridgeway Dr Mississauga ON · Western Business Park EA
February 5, 2026
PassThe restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
The restaurant was not properly collecting and removing garbage, waste, and liquid waste to keep the premises clean and sanitary.
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 4 times since November 12, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
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 collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Al Ramzan - Butcher Shop is in the Western Business Park EA neighbourhood. Western Business Park EA, Mississauga has 116 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 22, 2026, there are 111 (96%) 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 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 properly wash and sanitize utensils?
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 every food handler(s) follow proper hygiene practices while working with food?
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?
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