MississaugaNortheast EA (West)
6090 Dixie Rd Mississauga ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
June 3, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Four Points Sheraton Mississauga - Rejuven8 is in the Northeast EA (West) neighbourhood. Northeast EA (West), Mississauga has 379 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 23, 2026, there are 374 (99%) that have passed their most recent inspection, with 1 (0%) conditional and no closures.
This restaurant has been inspected 4 times since December 10, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
2 violations
Did operator provide and use accurate and easy-to-read thermometers?
Did operator use good housekeeping practices ?
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.
Country Kitchen Roadhouse Restaurant
Northeast EA (West)
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 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 use good housekeeping practices ?
3 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 and use accurate and easy-to-read thermometers?
Did operator use good housekeeping practices ?
5 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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?