17-1911 Dundas St E Mississauga ON · Dixie EA
April 13, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.
The restaurant did not have enough handwashing stations in convenient locations for staff who handle food.
Congee Queen is in the Dixie EA neighbourhood. Dixie EA, Mississauga has 212 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 4, 2026, there are 208 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 8 times since July 17, 2024, with 7 passes, 1 conditional outcome, and 0 closures on record.
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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 store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator use good housekeeping practices ?
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 use good housekeeping practices ?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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 use good housekeeping practices ?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did every food handler(s) follow proper hygiene practices while working with food?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?