A102-31 Lakeshore Rd E Mississauga ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
February 5, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.
The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.
Posta Italbar Cucina is in the Port Credit CN neighbourhood. Port Credit CN, Mississauga has 85 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of August 26, 2026, there are 82 (96%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since June 27, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
2 violations
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 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 Peel Public Health. 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.
Souvlaki Hut
Port Credit CN
2 violations
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 store food to prevent contamination and/or adulteration? (Significant Risk)
2 violations
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)
3 violations
Did operator properly maintain food contact surfaces?
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?