6-2555 Dixie Rd Mississauga ON · Dixie EA
May 5, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant did not properly clean and maintain surfaces that touch food.
Food handlers did not follow proper hygiene practices while preparing or handling food.
The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.
The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.
Sweet and Salty Bakery is in the Dixie EA neighbourhood. Dixie EA, Mississauga has 212 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 4, 2026, there are 208 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since August 22, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
Did operator properly maintain food contact surfaces?
Did every food handler(s) follow proper hygiene practices while working with food?
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.
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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?
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?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator store food to prevent contamination and/or adulteration? (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 maintain non-food contact surfaces clean, sanitary and in good condition?