MississaugaMeadowvale Business Park CC
6-6039 Erin Mills Pkwy Mississauga ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
February 17, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant did not properly store food in a way that prevents contamination or spoilage.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
Manousha is in the Meadowvale Business Park CC neighbourhood. Meadowvale Business Park CC, Mississauga has 213 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 23, 2026, there are 207 (97%) that have passed their most recent inspection, with 1 (0%) conditional and no closures.
This restaurant has been inspected 4 times since September 24, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
2 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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.
Gladiator Steak & Burger
Meadowvale Business Park CC
2 violations
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?
No violations
3 violations
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?