MississaugaMeadowvale Business Park CC
110-6465 Millcreek Drive Mississauga ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
March 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 have all required supplies (such as soap and paper towels) available at handwashing stations.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.
Contigo is in the Meadowvale Business Park CC neighbourhood. Meadowvale Business Park CC, Mississauga has 212 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 8, 2026, there are 207 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since October 25, 2024, with 3 passes, 0 conditional outcomes, and 0 closures on record.
4 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 the required supplies at each handwashing station?
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.
Chuck's Road House
Meadowvale Business Park CC
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
4 violations
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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?
3 violations
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 use good housekeeping practices ?