14B-1225 Dundas St E Mississauga ON
Réussi
1 infraction relevée lors de la dernière inspection.
Source : Peel Public Health
7 mai 2026
Ce résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le système de ventilation du restaurant n'était pas correctement entretenu pour éliminer les odeurs de cuisine, les vapeurs et la chaleur.
Spoon and Fork Corner se trouve dans le quartier Applewood NHD. Applewood NHD, Mississauga compte 125 restaurants suivis sur Pass or Fail, inspectés par Peel Public Health. En date du 1 juin 2026, 120 (96%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce dossier provient de Peel Public Health. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
Ce restaurant a été inspecté 12 fois depuis le 23 août 2024, avec 7 réussites, 5 résultats conditionnels et 1 fermeture au dossier.
1 infraction
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
1 infraction
Did operator properly maintain food contact surfaces?
4 infractions
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)
Did operator properly maintain food contact surfaces?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
7 infractions
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)
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 and operate food premises in a sanitary manner? (Significant Risk)
5 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide the required supplies at each handwashing station?
Did operator maintain every washroom in a sanitary condition?
Did operator use good housekeeping practices ?
2 infractions
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
9 infractions
Did operator store food to prevent contamination and/or adulteration? (Critical Risk)
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
2 infractions
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
8 infractions
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
Aucune infraction
6 infractions
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
2 infractions
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator use good housekeeping practices ?
Did operator properly maintain food contact surfaces?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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 provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator provide the required supplies at each handwashing station?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
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?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
Did operator use good housekeeping practices ?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?