D-66 Lakeshore Rd E Mississauga ON
Pass
5 violations were found at the most recent inspection.
Source: Peel Public Health
August 26, 2026
This summary is AI generated and can contain mistakes.
The restaurant did not have enough handwashing stations in convenient locations for staff who handle food.
The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
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 maintain adequate cleanliness and organization standards during the inspection.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
El Jefe is in the Port Credit CN neighbourhood. Port Credit CN, Mississauga has 85 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of August 26, 2026, there are 82 (96%) 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.
Portside Pizza & Wings Co
Port Credit CN
This restaurant has been inspected 7 times since August 26, 2024, with 7 passes, 0 conditional outcomes, and 0 closures on record.
5 violations
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator provide the required supplies at each handwashing station?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
6 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 provide required supplies for every washroom?
3 violations
Did operator provide the required supplies at each handwashing station?
Did operator properly wash and sanitize utensils?
Did operator use good housekeeping practices ?
5 violations
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator provide and use accurate and easy-to-read thermometers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
2 violations
Did operator provide the required supplies at each handwashing station?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
5 violations
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator provide and use accurate and easy-to-read thermometers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?
3 violations
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator use good housekeeping practices ?