MississaugaNortheast EA (West)
1D-1550 South Gateway Rd Mississauga ON
Réussi
2 infractions relevées lors de la dernière inspection.
Source : Peel Public Health
27 janvier 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant n'a pas pris les mesures suffisantes pour maintenir l'établissement propre et entretenu de manière à prévenir l'établissement ou la reproduction de parasites.
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.
Yogi's Noodles se trouve dans le quartier Northeast EA (West). Northeast EA (West), Mississauga compte 379 restaurants suivis sur Pass or Fail, inspectés par Peel Public Health. En date du 23 juillet 2026, 374 (99%) d'entre eux ont réussi leur dernière inspection, avec 1 (0%) en réussi conditionnel et aucune fermeture.
Ce dossier provient de Peel Public Health. 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.
Lemon Grass Kitchen
Northeast EA (West)
Ce restaurant a été inspecté 10 fois depuis le 20 juin 2024, avec 8 réussites, 2 résultats conditionnels et 1 fermeture au dossier.
2 infractions
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?
2 infractions
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator properly maintain food contact surfaces?
Aucune infraction
2 infractions
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
1 infraction
Did operator use good housekeeping practices ?
4 infractions
Did operator properly maintain food contact surfaces?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
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?
Aucune infraction
3 infractions
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
5 infractions
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
4 infractions
Did food handler(s) wash hands to prevent contamination of food and/or food contact surfaces? (Significant Risk)
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
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 collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?