7-735 Twain Ave Mississauga ON · Meadowvale Village NHD
March 24, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
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 wash and sanitize utensils used in food preparation.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Gino's Pizza is in the Meadowvale Village NHD neighbourhood. Meadowvale Village NHD, Mississauga has 60 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 20, 2026, there are 59 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since July 25, 2024, with 5 passes, 0 conditional outcomes, and 0 closures on record.
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 wash and sanitize utensils?
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.
Extendicare Mississauga - Food Service - Cherryhill Service Kitchen
Meadowvale Village NHD
Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
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 a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
Did operator provide required supplies for every washroom?
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide required supplies for every washroom?