13 Stavebank Rd S Mississauga ON · Port Credit CN
April 22, 2026
PassThe restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.
The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
This restaurant has been inspected 6 times since November 21, 2024, with 5 passes, 1 conditional outcome, and 0 closures on record.
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Blondies Port Credit is in the Port Credit CN neighbourhood. Port Credit CN, Mississauga has 82 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 21, 2026, there are 77 (94%) 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 maintain non-food contact surfaces clean, sanitary and in good condition?
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? (Critical Risk)
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
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?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide a supply of potable hot and cold running water under pressure?
Port Credit CN