A-3419 Fieldgate Drive Mississauga Ontario
Conditional Pass
6 violations were found at the most recent inspection.
Source: Peel Public Health
July 22, 2026
This summary is AI generated and can contain mistakes.
The restaurant did not take adequate steps to keep the facility clean and free from conditions that could allow pests to hide or breed.
The restaurant did not maintain clean and sanitary conditions in its food preparation areas.
The restaurant did not properly clean and maintain surfaces that touch food.
The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
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.
Suyacity is in the Applewood NHD neighbourhood. Applewood NHD, Mississauga has 125 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 23, 2026, there are 120 (96%) that have passed their most recent inspection, with 1 (1%) conditional and no closures.
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.
Dollarcade
Applewood NHD
This restaurant has been inspected 11 times since July 24, 2024, with 8 passes, 3 conditional outcomes, and 0 closures on record.
6 violations
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)
Did operator maintain and operate food premises in a sanitary manner? (Significant Risk)
Did operator properly maintain food contact surfaces?
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 ?
2 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator use good housekeeping practices ?
5 violations
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 required supplies for every washroom?
No violations
8 violations
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)
1 violation
Did operator use good housekeeping practices ?
1 violation
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
3 violations
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
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?
6 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 take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator provide a supply of potable hot and cold running water under pressure?
3 violations
Did operator provide a supply of potable hot and cold running water under pressure?
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?
2 violations
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator properly wash and sanitize utensils?
Did operator provide required supplies for every washroom?
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 provide a test reagent to determine the concentration of sanitizer?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?