MississaugaNortheast EA (West)
4-5165 Dixie Rd Mississauga ON
Pass
5 violations were found at the most recent inspection.
Source: Peel Public Health
March 4, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant did not properly store food in a way that prevents contamination or spoilage.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Hillm Venues is in the Northeast EA (West) neighbourhood. Northeast EA (West), Mississauga has 383 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of September 3, 2026, there are 377 (98%) that have passed their most recent inspection, with no conditional passes and 1 (0%) closed.
This restaurant has been inspected 3 times since January 13, 2025, with 3 passes, 0 conditional outcomes, and 0 closures on record.
5 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide a test reagent to determine the concentration of sanitizer?
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.
Little South Bistro & Grill
Northeast EA (West)
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?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
3 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator use good housekeeping practices ?
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 required supplies for every washroom?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?