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Toronto Sweets & Snacks Factory

30-32-7885 Tranmere Dr Mississauga ON L5S 1V8 · Food Take Out

Official record from Peel Region →

Inspection summary

Toronto Sweets & Snacks Factory has been inspected 6 times by Peel Public Health (Region of Peel) since March 11, 2025. The most recent inspection, on September 24, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 16 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on September 22, 2026. For example: Did operator store food to prevent contamination and/or adulteration? (Significant Risk)

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on September 22, 2026. For example: Did operator properly maintain food contact surfaces?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on September 22, 2026. For example: Did operator provide the required supplies at each handwashing station?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on September 24, 2026. For example: Did operator protect the premises against the entry of pests and maintain records of all pest control measures?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 3 separate inspections, most recently on September 22, 2026. For example: Did operator provide sufficient level of lighting?

About this data

These results come from Peel Public Health (Region of Peel), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Follow-up

    1 infraction

    • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
  2. Required

    7 infractions

    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • 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 the required supplies at each handwashing station?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator provide sufficient level of lighting?
    • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
  3. Follow-up

    0 infractions

  4. Required

    8 infractions

    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • 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 maintain non-food contact surfaces clean, sanitary and in good condition?
    • 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 collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
  5. Follow-up

    0 infractions

  6. Required

    7 infractions

    • Did operator store food to prevent contamination and/or adulteration? (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 non-food contact surfaces clean, sanitary and in good 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?

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