MississaugaWestern Business Park EA
24-2575 Dundas St W Mississauga ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
February 2, 2026
PassThis 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 did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Bake Time is in the Western Business Park EA neighbourhood. Western Business Park EA, Mississauga has 115 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 15, 2026, there are 111 (97%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since April 28, 2025, with 4 passes, 0 conditional outcomes, and 0 closures on record.
4 violations
Did operator provide the required supplies at each handwashing station?
Did operator properly wash and sanitize utensils?
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.
Oko Bagels
Western Business Park EA
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
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?
1 violation
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
4 violations
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 maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?