2-454-100 City Centre Dr Mississauga ON · DT Core
January 29, 2025
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.
The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Mado is in the DT Core neighbourhood. DT Core, Mississauga has 209 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 4, 2026, there are 203 (97%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 2 times since November 14, 2024, with 2 passes, 0 conditional outcomes, and 0 closures on record.
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide the required supplies at each handwashing station?
Did operator provide a test reagent to determine the concentration of sanitizer?
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.
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
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?