2-700 Matheson Blvd W Mississauga ON · Gateway EA (West)
March 31, 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 have enough handwashing stations in convenient locations for staff who handle food.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Mr. Puffs is in the Gateway EA (West) neighbourhood. Gateway EA (West), Mississauga has 57 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 22, 2026, there are 57 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since October 16, 2024, with 4 passes, 1 conditional outcome, and 0 closures on record.
Did operator store food to prevent contamination and/or adulteration? (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?
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.
East Credit NHD
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good 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 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 provide a test reagent to determine the concentration of sanitizer?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide the required supplies at each handwashing station?
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?