8-25 Kingsbridge Garden Cir Mississauga ON · Uptown MN
March 2, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must provide customers and staff with access to clean hot and cold running water at adequate pressure.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
Sushi Sooshimi is in the Uptown MN neighbourhood. Uptown MN, Mississauga has 45 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 29, 2026, there are 44 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 5 times since October 23, 2024, with 4 passes, 1 conditional outcome, and 0 closures on record.
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
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 store food to prevent contamination and/or adulteration? (Significant Risk)
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 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 provide a supply of potable hot and cold running water under pressure?
Did operator provide a mechanical dishwasher or, two or three compartment sinks of sufficient size and drainage racks for washing, sanitizing and draining utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?
Did operator use good housekeeping practices ?
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 maintain non-food contact surfaces clean, sanitary and in good condition?
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?