9-11-4559 Hurontario St Mississauga ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
January 14, 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.
Cora Breakfast and Lunch is in the Uptown MN neighbourhood. Uptown MN, Mississauga has 44 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of August 27, 2026, there are 44 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since December 20, 2024, with 3 passes, 1 conditional outcome, 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.
Gyubee Japanese Grill Restaurant
Uptown MN
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?
9 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? (Critical Risk)
Did operator store food to prevent contamination and/or adulteration? (Critical Risk)
Did the operator process food in a manner that makes it safe to eat? (Significant risk)
Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
Did operator properly maintain food contact surfaces?
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 maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
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?