2-3-2057 Royal Windsor Dr Mississauga ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
June 18, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
Casalinga Ristorante is in the Southdown EA neighbourhood. Southdown EA, Mississauga has 40 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 22, 2026, there are 38 (95%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since November 12, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
2 violations
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 maintain non-food contact surfaces clean, sanitary and in good condition?
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.
Quizno's Sub
Southdown EA
2 violations
Did operator provide and use accurate and easy-to-read thermometers?
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 a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
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?
3 violations
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide required supplies for every washroom?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?