7180 Edwards Blvd Mississauga ON · Gateway CC
April 24, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not properly clean and maintain surfaces that touch food.
Sagan Banquet Hall is in the Gateway CC neighbourhood. Gateway CC, Mississauga has 94 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 2, 2026, there are 93 (99%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 6 times since August 22, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
Did operator properly maintain food contact surfaces?
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.
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
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 protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
Did operator store food to prevent contamination and/or adulteration? (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?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
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 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?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator properly maintain food contact surfaces?