A YAH SO NICE

Inspection summary

A YAH SO NICE has been inspected 7 times by Toronto Public Health since January 18, 2024. The most recent inspection, on August 24, 2026, recorded 1 infraction.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control 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.

• 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 2 times on October 18, 2024. For example: Internal temperature of hazardous foods 4 C (39 F) and below or

• 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 once on October 18, 2024. For example: Separate and convenient hand washing sink(s)

• Permits, records and postingLower risk

  Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

  Recorded 2 times across 2 separate inspections, most recently on November 7, 2024. For example: A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF

• 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 2 times on October 18, 2024. For example: Proper maintenance / washing of rooms (including washrooms)

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded once on August 24, 2026. For example: MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT

About this data

These results come from Toronto Public Health, 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.

• View the official Toronto Public Health disclosure site
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• How to read an inspection report