2-40 Bristol Rd E Mississauga ON · Hurontario NHD
April 2, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Columbus Bakery is in the Hurontario NHD neighbourhood. Hurontario NHD, Mississauga has 112 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 4, 2026, there are 112 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 7 times since September 4, 2024, with 5 passes, 2 conditional outcomes, and 0 closures on record.
Did operator use good housekeeping practices ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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 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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide sufficient level of lighting?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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 and use accurate and easy-to-read thermometers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide sufficient level of lighting?
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 and use accurate and easy-to-read thermometers?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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 and use accurate and easy-to-read thermometers?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?