2-341 Lakeshore Rd E Mississauga ON · Port Credit NHD (East)
April 1, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not have enough handwashing stations in convenient locations for staff who handle food.
Food handlers did not follow proper hygiene practices while preparing or handling food.
The restaurant did not maintain adequate cleanliness and organization standards during the inspection.
Soranno's is in the Port Credit NHD (East) neighbourhood. Port Credit NHD (East), Mississauga has 39 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 2, 2026, there are 37 (95%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 6 times since June 27, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did every food handler(s) follow proper hygiene practices while working with food?
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.
Did operator properly maintain food contact surfaces?
Did operator use good housekeeping practices ?
Did every food handler(s) follow proper hygiene practices while working with food?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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 store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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 provide the required supplies at each handwashing station?
Did operator maintain every washroom in a sanitary condition?
Did operator provide required supplies for every washroom?