1-2157 Royal Windsor Dr Mississauga ON · Southdown EA
April 22, 2026
PassFood handlers did not wash their hands properly, which could contaminate food and food preparation surfaces.
The restaurant did not keep all bathrooms clean and sanitary.
This restaurant has been inspected 7 times since July 24, 2024, with 7 passes, 0 conditional outcomes, and 0 closures on record.
Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
Did operator maintain every washroom in a sanitary condition?
Gino's Pizza/Wing Machine is in the Southdown EA neighbourhood. Southdown EA, Mississauga has 40 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of April 28, 2026, there are 39 (98%) that have passed their most recent inspection, with no conditional passes or closures.
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.
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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 the required supplies at each handwashing station?
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?
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 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?
Did operator provide and use accurate and easy-to-read thermometers?
Did operator properly maintain food contact surfaces?
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?