1-3045 Clayhill Rd Mississauga ON · Cooksville NHD (West)
December 16, 2025
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not properly store food in a way that prevents contamination or spoilage.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
San Francesco Foods is in the Cooksville NHD (West) neighbourhood. Cooksville NHD (West), Mississauga has 30 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 1, 2026, there are 30 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 3 times since December 4, 2024, with 3 passes, 0 conditional outcomes, and 0 closures on record.
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator use good housekeeping practices ?
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.
Cooksville NHD (West)
Did operator provide required supplies for every washroom?
Did operator use good housekeeping practices ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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 maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?