MississaugaNortheast EA (West)
B-1500 Matheson Blvd E Mississauga ON
Réussi
4 infractions relevées lors de la dernière inspection.
Source : Peel Public Health
14 juillet 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant n'avait pas tous les fournitures requises (comme le savon et les essuie-mains en papier) disponibles aux stations de lavage des mains.
Le restaurant n'avait pas de trousse de test disponible pour vérifier si le désinfectant était à la concentration correcte.
Le système de ventilation du restaurant n'était pas correctement entretenu pour éliminer les odeurs de cuisine, les vapeurs et la chaleur.
Le restaurant n'a pas adéquatement empêché l'entrée de parasites dans le bâtiment ou conservé les dossiers des traitements antiparasitaires.
JC's Grill House Mississauga se trouve dans le quartier Northeast EA (West). Northeast EA (West), Mississauga compte 379 restaurants suivis sur Pass or Fail, inspectés par Peel Public Health. En date du 23 juillet 2026, 374 (99%) d'entre eux ont réussi leur dernière inspection, avec 1 (0%) en réussi conditionnel et aucune fermeture.
Ce dossier provient de Peel Public Health. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
Sandman Signature Hotel - Banquet Hall
Northeast EA (West)
Ce restaurant a été inspecté 10 fois depuis le 21 juin 2024, avec 9 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
4 infractions
Did operator provide the required supplies at each handwashing station?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
4 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
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?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
1 infraction
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
10 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator provide the required supplies at each handwashing station?
5 infractions
Did operator properly maintain food contact surfaces?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
4 infractions
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?
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 infractions
Did operator properly maintain food contact surfaces?
Did operator provide the required supplies at each handwashing station?
Aucune infraction
5 infractions
Did operator properly maintain food contact surfaces?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?
4 infractions
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?
Did operator provide required supplies for every washroom?
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?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?