2800 Speakman Dr. Mississauga ON
Pass
1 violation was found at the most recent inspection.
Source: Peel Public Health
June 19, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
Hatch - Royalty Food Service is in the Sheridan Park CC neighbourhood. Sheridan Park CC, Mississauga has 24 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 9, 2026, there are 24 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since October 23, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
1 violation
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)
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.
Thorn Lodge Extended Day Program - Family Day-BASP
Sheridan NHD
3 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide the required supplies at each handwashing station?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
2 violations
Did operator provide the required supplies at each handwashing station?
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?
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?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?