7030 Royal Bank Dr Mississauga ON · Meadowvale Business Park CC
February 20, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
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 properly clean and maintain surfaces that touch food.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
Childventures Meadowvale Early Learning Academy is in the Meadowvale Business Park CC neighbourhood. Meadowvale Business Park CC, Mississauga has 212 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 207 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 6 times since July 17, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
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 properly maintain food contact surfaces?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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.
Meadowvale Business Park CC
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 use good housekeeping practices ?
Did the operator process food in a manner that makes it safe to eat? (Significant risk)
Did operator use good housekeeping practices ?
Did operator properly maintain food contact surfaces?
Did operator use good housekeeping practices ?
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)