Mississauga Bar & Grill

The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.

The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.

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.