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JOEY YORKDALE

3401 Dufferin St, Unit-305B · Food Premises

Official record from Toronto →

Inspection summary

JOEY YORKDALE has been inspected 9 times by Toronto Public Health since December 5, 2023. The most recent inspection, on June 9, 2026, recorded 4 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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 2 separate inspections, most recently on June 9, 2026. For example: FOOD PROTECTED FROM CONTAMINATION

  • 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 June 4, 2025. For example: Separate and convenient hand washing sink(s)

  • 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 once on June 4, 2025. For example: Internal temperature of hazardous foods 4 C (39 F) and below or

  • 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 13 times across 7 separate inspections, most recently on June 9, 2026. For example: MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT

  • 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 9 times across 5 separate inspections, most recently on June 6, 2025. For example: Proper maintenance / washing of rooms (including washrooms)

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.

9 inspections

  1. Inspection

    4 infractions

    • 02. FOOD PROTECTED FROM CONTAMINATION
      • USE FOOD EQUIPMENT NOT OF SOUND AND TIGHT CONSTRUCTION - SEC. 8(1)(A)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • ADMINISTRATIVE REQUIREMENTS
      • No license available at time of inspection. A referral has been made to Municipal Licensing and Standards.
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • USE FOOD EQUIPMENT NOT OF READILY CLEANABLE FORM - SEC. 8(1)(C)
  2. Inspection

    3 infractions

    • 02. FOOD PROTECTED FROM CONTAMINATION
      • USE UTENSILS NOT FREE FROM CRACKS IN CONTACT WITH FOOD - SEC. 8(2)(B)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • ADMINISTRATIVE REQUIREMENTS
      • No license available at time of inspection. A referral has been made to Municipal Licensing and Standards.
  3. Inspection

    2 infractions

    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • ADMINISTRATIVE REQUIREMENTS
      • No license available at time of inspection. A referral has been made to Municipal Licensing and Standards.
  4. Inspection

    1 infraction

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
  5. Inspection

    8 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 3A. Separate and convenient hand washing sink(s)
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE FOOD EQUIPMENT NOT OF SOUND AND TIGHT CONSTRUCTION - SEC. 8(1)(A)
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE FOOD EQUIPMENT NOT OF READILY CLEANABLE FORM - SEC. 8(1)(C)
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE EQUIPMENT NOT FREE FROM CRACKS IN CONTACT WITH FOOD - SEC. 8(2)(B)
    • 4D. Properly equipped / maintained mechanical washer for
      • OPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO MAINTAIN WASH WATER BETWEEN 60 C AND 71 C - SEC. 20(1)(A)(I)
    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Maintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
  6. Inspection

    6 infractions

    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE FOOD EQUIPMENT NOT OF READILY CLEANABLE FORM - SEC. 8(1)(C)
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE EQUIPMENT NOT FREE FROM CRACKS IN CONTACT WITH FOOD - SEC. 8(2)(B)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE FOOD EQUIPMENT NOT OF SOUND AND TIGHT CONSTRUCTION - SEC. 8(1)(A)
    • 3A. Separate and convenient hand washing sink(s)
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
  7. Inspection

    0 infractions

  8. Inspection

    4 infractions

    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE UTENSILS NOT OF READILY CLEANABLE FORM - SEC. 8(1)(C)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE FOOD EQUIPMENT NOT OF SOUND AND TIGHT CONSTRUCTION - SEC. 8(1)(A)
  9. Inspection

    5 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE FOOD EQUIPMENT NOT OF SOUND AND TIGHT CONSTRUCTION - SEC. 8(1)(A)
    • 4D. Properly equipped / maintained mechanical washer for
      • OPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO MAINTAIN WASH WATER BETWEEN 60 C AND 71 C - SEC. 20(1)(A)(I)
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE UTENSILS NOT OF READILY CLEANABLE FORM - SEC. 8(1)(C)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)

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