119-3525 Platinum Dr Mississauga ON · Churchill Meadows EA
May 4, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.
The restaurant did not have enough handwashing stations in convenient locations for staff who handle food.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Potato Bar is in the Churchill Meadows EA neighbourhood. Churchill Meadows EA, Mississauga has 116 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 4, 2026, there are 116 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since April 7, 2025, with 3 passes, 0 conditional outcomes, and 0 closures on record.
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?
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.
Churchill Meadows EA
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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 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 supply of potable hot and cold running water under pressure?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide required supplies for every washroom?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?