333 Dundas St E Mississauga ON · Cooksville NHD (East)
November 19, 2025
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must provide customers and staff with access to clean hot and cold running water at adequate pressure.
The restaurant must have either a mechanical dishwasher or a two or three-compartment sink system of adequate size with proper drainage racks for washing and sanitizing utensils.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
P.A.T. Supermarket - Butcher and Seafood Packaging is in the Cooksville NHD (East) neighbourhood. Cooksville NHD (East), Mississauga has 45 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 41 (91%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since October 22, 2024, with 3 passes, 0 conditional outcomes, and 0 closures on record.
Did operator provide a supply of potable hot and cold running water under pressure?
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?
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.
Cooksville NHD (East)
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide sufficient level of lighting?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator provide a supply of potable hot and cold running water under pressure?