6-4646 Heritage Hills Blvd Mississauga ON
Pass
3 violations were found at the most recent inspection.
Source: Peel Public Health
March 24, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant did not properly wash and sanitize utensils used in food preparation.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Lazio's Italian Bakery & Deli Inc is in the Hurontario NHD neighbourhood. Hurontario NHD, Mississauga has 112 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of June 25, 2026, there are 112 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since November 5, 2024, with 3 passes, 1 conditional outcome, and 0 closures on record.
3 violations
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
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.
3 for 2 Pizza & Wings
Hurontario NHD
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
No violations
3 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide a mechanical dishwasher or, two or three compartment sinks of sufficient size and drainage racks for washing, sanitizing and draining utensils?
Did operator properly wash and sanitize utensils?
2 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 the required supplies at each handwashing station?