69 Dundas St W Mississauga ON · DT Cooksville
April 7, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not properly store food in a way that prevents contamination or spoilage.
The restaurant did not properly clean and maintain surfaces that touch food.
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 keep all bathrooms clean and sanitary.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Mama's Choice Restaurant is in the DT Cooksville neighbourhood. DT Cooksville, Mississauga has 119 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 116 (97%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since October 7, 2025, with 3 passes, 0 conditional outcomes, and 0 closures on record.
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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 every washroom in a sanitary condition?
Did operator use good housekeeping practices ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator properly maintain food contact surfaces?
Did operator maintain every washroom in a sanitary condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
Did operator maintain every washroom in a sanitary condition?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?