3073 Hurontario Street Mississauga ON · DT Cooksville
10 février 2026
RéussiCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le restaurant n'a pas maintenu les surfaces ne touchant pas aux aliments (comme les comptoirs, les étagères et l'extérieur des équipements) propres, hygiéniques et en bon état.
Le restaurant doit avoir au moins un employé possédant une certification valide en matière de sécurité alimentaire présent chaque fois que le restaurant est ouvert.
The Village se trouve dans le quartier DT Cooksville. DT Cooksville, Mississauga compte 119 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 3 juin 2026, 116 (97%) d'entre eux ont réussi leur dernière inspection, sans réussi conditionnel ni fermeture.
Ce restaurant a été inspecté 8 fois depuis le 6 août 2024, avec 6 réussites, 2 résultats conditionnels et 1 fermeture au dossier.
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?
Ce dossier provient de l'unité locale de santé publique pour Mississauga. 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.
DT Cooksville
Did operator provide and use accurate and easy-to-read thermometers?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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 provide and use accurate and easy-to-read thermometers?
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?
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 provide a test reagent to determine the concentration of sanitizer?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
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? (Critical Risk)
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide sufficient level of lighting?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide sufficient level of lighting?
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? (Critical Risk)
Did operator provide the required supplies at each handwashing station?
Did operator properly wash and sanitize utensils?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator provide required supplies for every washroom?
Did operator provide sufficient level of lighting?