29 Queen St N Mississauga ON
Pass
5 violations were found at the most recent inspection.
Source: Peel Public Health
August 6, 2026
This summary is AI generated and can contain mistakes.
The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
The restaurant did not properly wash and sanitize utensils used in food preparation.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Baghdad Pastries and Catering is in the Streetsville NHD neighbourhood. Streetsville NHD, Mississauga has 35 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of August 21, 2026, there are 29 (83%) 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.
Hen'n bun
Streetsville NHD
This restaurant has been inspected 6 times since October 8, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
5 violations
Did operator provide the required supplies at each handwashing station?
Did operator properly wash and sanitize utensils?
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 ?
6 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
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 store food to prevent contamination and/or adulteration? (Significant Risk)
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 collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
7 violations
Did operator properly maintain food contact surfaces?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
7 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 maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?
6 violations
Did operator provide the required supplies at each handwashing station?
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 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 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?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator provide sufficient level of lighting?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?