1 Derry Rd E Mississauga ON · Gateway CC
TK Ultra Lounge is in the Gateway CC neighbourhood. Gateway CC, Mississauga has 94 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 2, 2026, there are 93 (99%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 9 times since October 21, 2024, with 5 passes, 4 conditional outcomes, and 0 closures on record.
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
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 provide a supply of potable hot and cold running water under pressure?
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 provide a test reagent to determine the concentration of sanitizer?
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 maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
Did operator maintain every washroom in a sanitary condition?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Did operator use good housekeeping practices ?
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)
Did operator properly maintain food contact surfaces?
Did operator provide the required supplies at each handwashing station?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator maintain every washroom in a sanitary condition?
Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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 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)
Did operator properly maintain food contact surfaces?
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator provide a test reagent to determine the concentration of sanitizer?
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 every washroom in a sanitary condition?
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 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 store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator provide and use accurate and easy-to-read thermometers?
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 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 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 the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
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 maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?