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TASTE OF SHAWARMA

2488 Dufferin St · Food Premises

Official record from Toronto →

Inspection summary

TASTE OF SHAWARMA has been inspected 10 times by Toronto Public Health since December 5, 2023. The most recent inspection, on October 8, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 once on October 8, 2026. For example: MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT

  • 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 February 23, 2026. For example: PEST CONTROL

  • 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 February 23, 2026. For example: EMPLOYEE HYGIENE AND HANDWASHING

  • 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 once on February 23, 2026. For example: FOOD PROTECTED FROM CONTAMINATION

  • 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 April 25, 2025. For example: Accurate indicating and easily readable thermometers

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.

10 inspections

  1. Inspection

    1 infraction

    • 04. MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT
      • SANITIZE UTENSILS IN CHLORINE SOLUTION OF LESS THAN 100 P.P.M. OF AVAILABLE CHLORINE - SEC. 19(B)
  2. Inspection

    0 infractions

  3. Inspection

    3 infractions

    • 08. PEST CONTROL
      • Fail to maintain records of pest control measures taken - Sec. 13(2)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Fail to ensure storage pallets designed to protect against contamination - Sec. 31
  4. Inspection

    0 infractions

  5. Inspection

    0 infractions

  6. Inspection

    3 infractions

    • 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
    • 5B. Accurate indicating and easily readable thermometers
      • THERMOMETER IN REFRIGERATION EQUIPMENT NOT EASILY READABLE - SEC. 30(B)
  7. Inspection

    2 infractions

    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE UTENSILS NOT FREE FROM OPEN SEAMS 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
  8. Inspection

    2 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Food premise not maintained to permit sanitary maintenance of ceilings - Sec. 7(1)(d)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Fail to protect against entry of pests - Sec. 13(1)
  9. Inspection

    2 infractions

    • A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF
      • Fail to ensure completion of food handling training by food handler or supervisor - Sec. 32
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
  10. Inspection

    2 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Operate food premise - equipment not arranged to permit cleaning - Sec. 9
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22

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