333 Dundas St E Mississauga ON · Cooksville NHD (East)
March 11, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Food handlers did not wash their hands properly, which could contaminate food and food preparation surfaces.
The restaurant did not properly clean and maintain surfaces that touch food.
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 - Food-Take Out 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 5 times since August 2, 2024, with 5 passes, 0 conditional outcomes, and 0 closures on record.
Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
Did operator properly maintain food contact surfaces?
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 and use accurate and easy-to-read thermometers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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?
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?