3051 Vega Blvd Mississauga ON · Western Business Park EA
February 6, 2026
PassThe restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
The restaurant was not properly collecting and removing garbage, waste, and liquid waste to keep the premises clean and sanitary.
This restaurant has been inspected 4 times since July 22, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
Milestones Bar & Grill is in the Western Business Park EA neighbourhood. Western Business Park EA, Mississauga has 116 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 22, 2026, there are 111 (96%) that have passed their most recent inspection, with no conditional passes or closures.
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 store food to prevent contamination and/or adulteration? (Significant Risk)
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 use good housekeeping practices ?
Did operator provide a mechanical dishwasher or, two or three compartment sinks of sufficient size and drainage racks for washing, sanitizing and draining utensils?
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 store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide the required supplies at each handwashing station?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?