2251 Speakman Dr Mississauga ON
Pass
3 violations were found at the most recent inspection.
Source: Peel Public Health
June 17, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.
Candu Cafeteria is in the Sheridan Park CC neighbourhood. Sheridan Park CC, Mississauga has 24 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of August 11, 2026, there are 24 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since October 21, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
3 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 a test reagent to determine the concentration of sanitizer?
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.
Wellbrook Place - East 6-A&B
Sheridan Park CC
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?
1 violation
Did operator provide a test reagent to determine the concentration of sanitizer?
3 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 maintain non-food contact surfaces clean, sanitary and in good condition?
3 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 store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide a test reagent to determine the concentration of sanitizer?