A02-4559 Hurontario St Mississauga ON
Pass
1 violation was found at the most recent inspection.
Source: Peel Public Health
May 7, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
Gyubee Japanese Grill Restaurant is in the Uptown MN neighbourhood. Uptown MN, Mississauga has 44 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of May 29, 2026, there are 44 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since July 3, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
1 violation
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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.
KFC
Uptown MN
3 violations
Did every food handler(s) follow proper hygiene practices while working with food?
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 provide the required supplies at each handwashing station?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide required supplies for every washroom?
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 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?