MississaugaWestern Business Park EA
6-3115 Winston Churchill Blvd Mississauga ON
Pass
4 violations were found at the most recent inspection.
Source: Peel Public Health
July 2, 2026
This summary is AI generated and can contain mistakes.
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 properly clean and maintain surfaces that touch food.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
The restaurant did not keep all bathrooms clean and sanitary.
East Tea Can Restaurant is in the Western Business Park EA neighbourhood. Western Business Park EA, Mississauga has 115 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 15, 2026, there are 111 (97%) that have passed their most recent inspection, with no conditional passes or closures.
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.
The Progressive Kitchen
Western Business Park EA
This restaurant has been inspected 6 times since June 24, 2024, with 6 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 properly maintain food contact surfaces?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?
2 violations
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
No violations
1 violation
Did operator provide and use accurate and easy-to-read thermometers?
3 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
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 protect the premises against the entry of pests and maintain records of all pest control measures?
5 violations
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?