1-6-3085 Hurontario St Mississauga ON
Pass
1 violation was found at the most recent inspection.
Source: Peel Public Health
June 11, 2026
This summary is AI generated and can contain mistakes.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
Alnejmah Fine Foods - Meat Department is in the DT Cooksville neighbourhood. DT Cooksville, Mississauga has 121 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 16, 2026, there are 118 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This record comes from Peel Public Health. 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.
Happy Cake House
DT Cooksville
This restaurant has been inspected 5 times since December 2, 2024, with 5 passes, 0 conditional outcomes, and 0 closures on record.
1 violation
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
2 violations
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?
5 violations
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 properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
5 violations
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
4 violations
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 and use accurate and easy-to-read thermometers?
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?
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?