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YU SEAFOOD

3401 Dufferin St, Unit-601A · Food Premises

Official record from Toronto →

Inspection summary

YU SEAFOOD has been inspected 9 times by Toronto Public Health since February 22, 2024. The most recent inspection, on July 24, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 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 3 separate inspections, most recently on July 21, 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 July 21, 2026. For example: EMPLOYEE HYGIENE AND HANDWASHING

  • 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 July 21, 2026. For example: FOOD TEMPERATURE CONTROL / FOOD PROCESSING

  • 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 April 1, 2026. For example: MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT

  • 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 10 times across 6 separate inspections, most recently on July 21, 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.

9 inspections

  1. Inspection

    0 infractions

  2. Inspection

    4 infractions

    • 01. FOOD TEMPERATURE CONTROL / FOOD PROCESSING
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C - Sec. 27(1)
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Fail to protect food from contamination or adulteration - Sec. 26(1)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • Use handwashing station other than for handwashing of employees - Sec. 7(4)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
  3. Inspection

    3 infractions

    • 02. FOOD PROTECTED FROM CONTAMINATION
      • USE FOOD EQUIPMENT NOT OF SOUND AND TIGHT CONSTRUCTION - SEC. 8(1)(A)
    • 04. MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT
      • OPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO PROVIDE SUFFICIENT CHEMICAL SOLUTION RINSE - SEC. 20(1)(A)(II)(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)
  4. Inspection

    0 infractions

  5. Inspection

    5 infractions

    • 3B. Washing hands thoroughly as required to prevent
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food - Sec. 33(1)(e)
    • 2B. Food protected from contamination / adulteration (e.g. food
      • Fail to protect food from contamination or adulteration - Sec. 26(1)
    • 4D. Properly equipped / maintained mechanical washer for
      • OPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO MAINTAIN RINSE WATER AT 82 C - SEC. 20(1)(A)(II)(A)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
    • 3A. Separate and convenient hand washing sink(s)
      • Use handwashing station other than for handwashing of employees - Sec. 7(4)
  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)
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE UTENSILS 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 RINSE WATER AT 82 C - SEC. 20(1)(A)(II)(A)
  7. Inspection

    6 infractions

    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE UTENSILS NOT OF READILY CLEANABLE MATERIAL - 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)
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE FOOD EQUIPMENT 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)
  8. Inspection

    5 infractions

    • 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 EQUIPMENT NOT FREE FROM CRACKS IN CONTACT WITH FOOD - SEC. 8(2)(B)
    • 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 PROVIDE SUFFICIENT CHEMICAL SOLUTION RINSE - SEC. 20(1)(A)(II)(B)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
  9. 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
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE FOOD EQUIPMENT NOT OF READILY CLEANABLE FORM - SEC. 8(1)(C)

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