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Village Taste

10-11-4141 Dixie Rd Mississauga ON L4W 1V5 · Restaurant

Official record from Peel Region →

Inspection summary

Village Taste has been inspected 10 times by Peel Public Health (Region of Peel) since October 31, 2024. The most recent inspection, on October 15, 2026, recorded 5 infractions.

None of the 10 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 11 times across 9 separate inspections, most recently on October 15, 2026. For example: Did operator provide a test reagent to determine the concentration of sanitizer?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 4 separate inspections, most recently on October 15, 2026. For example: 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)

  • 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 2 times across 2 separate inspections, most recently on October 15, 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 once on August 11, 2025. 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 8 times across 5 separate inspections, most recently on October 9, 2025. For example: Did operator maintain every washroom in a sanitary condition?

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.

10 inspections

  1. Required

    5 infractions

    • 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 the required supplies at each handwashing station?
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  2. Required

    2 infractions

    • Did operator properly maintain food contact surfaces?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  3. Required

    3 infractions

    • Did operator properly maintain food contact surfaces?
    • 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?
  4. Follow-up

    3 infractions

    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator maintain every washroom in a sanitary condition?
    • Did operator use good housekeeping practices ?
  5. Required

    6 infractions

    • 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 the required supplies at each handwashing station?
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator maintain every washroom in a sanitary condition?
    • Did operator provide required supplies for every washroom?
    • Did operator use good housekeeping practices ?
  6. Complaint

    4 infractions

    • 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 protect the premises against the entry of pests and maintain records of all pest control measures?
    • Did operator use good housekeeping practices ?
  7. Required

    4 infractions

    • Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
    • Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
    • 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?
  8. Follow-up

    1 infraction

    • Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
  9. Required

    5 infractions

    • 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 provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
    • 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?
  10. Required

    4 infractions

    • Did operator provide and use accurate and easy-to-read thermometers?
    • Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
    • 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?

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