85-1250 South Service Rd Mississauga ON · Lakeview NHD
February 23, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not take sufficient steps to keep the facility clean and maintained in a way that would prevent pests from living or breeding there.
The restaurant did not have enough handwashing stations in convenient locations for staff who handle food.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
Sakura Ichiban Express 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 16, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
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?
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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator provide and use accurate and easy-to-read thermometers?
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator provide the required supplies at each handwashing station?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator use good housekeeping practices ?