MississaugaMeadowvale Village NHD
19-735 Twain Ave Mississauga ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
June 24, 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.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Lisboa Bakery and Deli is in the Meadowvale Village NHD neighbourhood. Meadowvale Village NHD, Mississauga has 60 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 23, 2026, there are 60 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since July 24, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
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)
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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.
Extendicare Mississauga - Food Service - Meadowvale Service Kitchen
Meadowvale Village NHD
No violations
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)
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 a test reagent to determine the concentration of sanitizer?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?