3-6485 Mississauga Rd Mississauga ON · Meadowvale Business Park CC
April 30, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
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.
Wind Japanese and Thai is in the Meadowvale Business Park CC neighbourhood. Meadowvale Business Park CC, Mississauga has 215 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 3, 2026, there are 207 (96%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since August 21, 2024, with 4 passes, 0 conditional outcomes, and 0 closures on record.
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator use good housekeeping practices ?
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.
Meadowvale Business Park CC
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 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 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 properly maintain food contact surfaces?
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 ?