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.
The restaurant did not properly store food in a way that prevents contamination or spoilage.
Food handlers did not wash their hands properly, which could contaminate food and food preparation surfaces.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
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.
P.A.T. Supermarket - Kimchi Production Room 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 4 times since March 19, 2025, with 4 passes, 0 conditional outcomes, and 0 closures on record.
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
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 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 provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator provide a test reagent to determine the concentration of sanitizer?
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 properly maintain food contact surfaces?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?