Inspection
Oct 29, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Oct 29, 2026 · Original Source
Pass
Get the Next Inspection, Free.
We'll email you when Woorijip has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Woorijip last inspected?
- The most recent inspection on record was on Oct 29, 2026. The result listed by Toronto Public Health – DineSafe was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 2 inspections on record, from Oct 27, 2026 to Oct 29, 2026.
- Has Woorijip ever been closed by the health department?
- No closure appears in the 2 inspection records we hold for this business. The earliest is dated Oct 27, 2026.
The Full Inspection History
2 inspectionsInspection
Oct 27, 2026
Conditional Pass
3 recorded violations
majorCode —Handwashing
Official Wording
Use handwashing station other than for handwashing of employees - Sec. 7(4)
Inspector’s Notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode —Food temperature
Official Wording
Maintain potentially hazardous foods at internal temperature between 4°C and 60°C - Sec. 27(1)
Inspector’s Notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode —Facility maintenance
Official Wording
Fail to remove garbage when necessary to maintain sanitary condition - Sec. 12
Inspector’s Notes
One or more significant infractions were observed under the Food Premises Regulation during an inspection.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Toronto Public Health – DineSafe, Oct 27, 2026 · Original Source