16-660 Eglinton Ave W Mississauga ON
Réussi
4 infractions relevées lors de la dernière inspection.
Source : Peel Public Health
19 août 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant n'a pas entreposé correctement les aliments de manière à prévenir la contamination ou la détérioration.
Le restaurant n'avait pas ou n'utilisait pas de thermomètres précis et faciles à lire pour vérifier la température des aliments.
Le restaurant n'a pas maintenu les surfaces ne touchant pas aux aliments (comme les comptoirs, les étagères et l'extérieur des équipements) propres, hygiéniques et en bon état.
Le restaurant n'a pas maintenu des normes adéquates de propreté et d'organisation lors de l'inspection.
Magic BBQ & Seafood se trouve dans le quartier Hurontario NHD. Hurontario NHD, Mississauga compte 118 restaurants suivis sur Pass or Fail, inspectés par Peel Public Health. En date du 19 août 2026, 112 (95%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni 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.
Baskin Robbins
Hurontario NHD
Ce restaurant a été inspecté 9 fois depuis le 27 août 2024, avec 7 réussites, 2 résultats conditionnels et 1 fermeture au dossier.
4 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide and use accurate and easy-to-read thermometers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
2 infractions
Did operator properly maintain food contact surfaces?
Did operator use good housekeeping practices ?
5 infractions
Did operator store food to prevent contamination and/or adulteration? (Critical Risk)
Did operator provide and use accurate and easy-to-read thermometers?
Did operator properly maintain food contact surfaces?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
2 infractions
Did operator properly maintain food contact surfaces?
Did operator use good housekeeping practices ?
2 infractions
Did operator properly maintain food contact surfaces?
Did operator use good housekeeping practices ?
7 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator maintain every washroom in a sanitary condition?
5 infractions
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator provide the required supplies at each handwashing station?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
3 infractions
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
5 infractions
Did operator properly maintain food contact surfaces?
Did operator provide the required supplies at each handwashing station?
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 ?
Did operator provide required supplies for every washroom?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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?
Did operator use good housekeeping practices ?