MississaugaCooksville NHD (West)
1-3045 Clayhill Rd Mississauga ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
June 25, 2026
PassThis summary is AI generated and can contain mistakes.
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.
San Francesco Foods is in the Cooksville NHD (West) neighbourhood. Cooksville NHD (West), Mississauga has 32 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of August 26, 2026, there are 30 (94%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since December 4, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
2 violations
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?
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.
Namaste Indian Supermarket
Cooksville NHD (West)
2 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator use good housekeeping practices ?
3 violations
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?
4 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 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?