4-6485 Mississauga Road Mississauga Ontario · Meadowvale Business Park CC
April 22, 2026
PassThe restaurant did not properly clean and maintain surfaces that touch food.
The restaurant must provide customers and staff with access to clean hot and cold running water at adequate pressure.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
The restaurant was not properly collecting and removing garbage, waste, and liquid waste to keep the premises clean and sanitary.
Soiree Restaurant & Banquet Hall is in the Meadowvale Business Park CC neighbourhood. Meadowvale Business Park CC, Mississauga has 215 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 207 (96%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since October 29, 2024, with 5 passes, 0 conditional outcomes, and 0 closures on record.
Did operator properly maintain food contact surfaces?
Did operator provide a supply of potable hot and cold running water under pressure?
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.
Meadowvale Business Park CC
Did operator use good housekeeping practices ?
Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
Did operator provide the required supplies at each handwashing station?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
Did operator provide the required supplies at each handwashing station?
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator use good housekeeping practices ?