6341 Mississauga Rd N Mississauga ON · Meadowvale Business Park CC
March 11, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Little Angels 2 Christian Child Care Centre is in the Meadowvale Business Park CC neighbourhood. Meadowvale Business Park CC, Mississauga has 215 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 207 (96%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 6 times since August 6, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
Did operator use good housekeeping practices ?
This record comes from the local public-health unit for Mississauga. 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.
Pizza Pizza
Meadowvale Business Park CC
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 store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator properly maintain food contact surfaces?
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator provide required supplies for every washroom?
Did operator use good housekeeping practices ?
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 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 use good housekeeping practices ?