6-3115 Winston Churchill Blvd Mississauga ON · Western Business Park EA
March 23, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
East Tea Can Restaurant is in the Western Business Park EA neighbourhood. Western Business Park EA, Mississauga has 116 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 111 (96%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since June 24, 2024, with 5 passes, 0 conditional outcomes, and 0 closures on record.
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
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.
Western Business Park EA
Did operator provide and use accurate and easy-to-read thermometers?
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 protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator provide the required supplies at each handwashing station?
Did operator provide a test reagent to determine the concentration of sanitizer?
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 maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?