4310 Sherwoodtowne Blvd Mississauga ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
March 3, 2026
PassThis summary is AI generated and can contain mistakes.
The restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.
The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.
Yourmianer Noodle House is in the DT Core neighbourhood. DT Core, Mississauga has 210 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of July 9, 2026, there are 205 (98%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 2 times since February 27, 2026, with 1 pass, 1 conditional outcome, and 0 closures on record.
2 violations
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a test reagent to determine the concentration of sanitizer?
This record comes from Peel Public Health. 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.
Panera Bread c/o FMI Better Bread Company Inc
DT Core
10 violations
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 food handler(s) wash hands to prevent contamination of food and/or food contact surface? (Critical Risk)
Did the operator process food in a manner that makes it safe to eat? (Significant risk)
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 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 every food handler(s) follow proper hygiene practices while working with food?
Did operator provide a test reagent to determine the concentration of sanitizer?
Did operator provide required supplies for every washroom?