115 Lakefront Promenade Mississauga ON · Lakeview NHD
April 1, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not properly wash and sanitize utensils used in food preparation.
The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.
Port Credit Yacht Club is in the Lakeview NHD neighbourhood. Lakeview NHD, Mississauga has 114 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 2, 2026, there are 114 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 6 times since July 25, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
Did operator properly wash and sanitize utensils?
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
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.
Lakeview NHD
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?
Did operator properly maintain food contact surfaces?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator provide the required supplies at each handwashing station?
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
Did operator use good housekeeping practices ?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator use good housekeeping practices ?
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 use good housekeeping practices ?